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Great news|Jumped to 23rd in the world's top disciplines! Our college's Food Science and Engineering field has reached a new level of intern

Date:2026-09-16 | Source: | Author: | Page view:

On September 15th, ShanghaiRanking released the 2026 "World-Class Discipline" ranking results. Our school's Food Science and Engineering discipline, thanks to its outstanding academic reputation and core competitiveness, jumped from 30th globally in 2025 to 23rd in 2026. This historic breakthrough not only marks a significant rise in our discipline's international visibility but also injects strong momentum into the university's efforts to build "world-class disciplines" and move toward a high-level research university.



Since the 14th Five-Year Plan, the School of Food has been thoroughly implementing the university's "3510" strategic deployment and the requirements of the "Pioneer Program." Focusing on the "big food concept" and the "Healthy China" strategy, the school actively participates in the construction of the university's "ten major systems," aligns with the development goals of "top universities," and demonstrates the responsibility of the food discipline in supporting the "five highlands" strategic layout. As a core force behind the university's agricultural sciences entering the top 1‰ worldwide in ESI and for the advantage disciplines ranking high in U.S. News global rankings, the School of Food Science and Engineering has always aimed for world-class status, continuously pushing forward the "Strive Project," emphasizing innovation and tackling key technologies, strengthening talent teams, enhancing research efficiency, and solidifying core competitiveness. On top of consolidating domestic leading advantages, it actively delivers the strong "TUAT voice" on the international academic stage.



This discipline ranking progress highlights the school's solid achievements in refining academic directions, attracting and cultivating high-level talent, driving technological innovation, and serving society, reflecting the dedication and hard work of all faculty and students.



Standing at the start of the 15th Five-Year Plan, the School of Food will take this academic leap as a new starting point, strategically planning the discipline's development for this period, implementing the university's "Pioneer Program" in depth, using the "Strive Project" as the main approach to keep pushing forward, drawing on international standards to strengthen the discipline, and striving to elevate the school's high-quality development to new heights. This will contribute to the university’s goal of becoming a distinctive, high-level research university during the 15th Five-Year Plan period.