School of Liquor and Food Engineering (Baijiu Research Institute)
Established in 2012, the School of Liquor and Food Engineering serves as a key academic unit dedicated to education and research in fermentation and food sciences. The school's administrative structure comprises four functional offices: the Party and Administration Office, Academic Affairs Office, Graduate Studies and Research Office, and Student Affairs Office (which also serves as the Youth League Committee). Academically, the school operates three specialized teaching and research divisions: Brewing Engineering, Food Science and Engineering, and Food Quality and Safety. Our graduate programs include a first-level discipline master's degree in Food Science and Engineering, along with professional master's degrees in Food Engineering (under the Biological and Pharmaceutical category) and Food Processing and Safety (under the Agricultural Extension program).
1. Historical Development
The history of the School of Liquor and Food Engineering can be traced back to the Food Engineering program established in 1984 under the Light Industry Department of the former Guizhou Institute of Technology and the Agricultural/Livestock Product Processing and Storage program founded in 1987 at the former Guizhou Agricultural College.
In 1984, the former Guizhou Institute of Technology established its Light Industry Department. The Food Engineering program began enrollment that same year, followed by the launch of the Fermentation Engineering program in 1986. In accordance with the 1999 national curriculum adjustment by the Ministry of Education, these programs were subsequently renamed as Food Science and Engineering and Bioengineering, respectively. In 1987, the former Guizhou Agricultural College initiated its Agricultural and Livestock Product Processing and Storage program, leading to the establishment of the Food Science Department in 1988. The academic development continued with Guizhou University introducing the Food Quality and Safety program in 2005, followed by the Brewing Engineering program in 2013.
In 2000, the Fermentation Engineering (second-level discipline master's program) was approved at the former Guizhou University of Technology, with enrollment commencing in 2001. In 2003, the Food Science (second-level discipline master's programs) were approved at both the former Guizhou University and former Guizhou University of Technology, with enrollment beginning in 2004. In 2006, Guizhou University's Agricultural Extension Master's program in Food Processing and Safety was approved and began enrolling in-service professional degree master's students in agricultural extension. In 2011, the following programs were approved: first-level discipline master's program in Food Science and Engineering)，Professional Master's program in Light Industry Technology and Engineering, and Food Engineering program. Full-time enrollment for these engineering master's professional degree students began in 2012.
2. Party building and ideological and political education
We have been fully implementing the Party's educational policy, adhering to the socialist orientation in running schools, precisely aligning and deeply integrating Party building, ideological and political work with business operations, upholding the principle of fostering virtue and nurturing talent and the "all-round education" approach, comprehensively promoting the high-quality development of the college, and continuously enhancing its educational strength and level. In the assessment of the Party building work in the school, the Party Committee of the college has been rated as "excellent" for three consecutive years. It was awarded the first batch of "Benchmark Party Committees", "Advanced Grassroots Party Organizations", and "Advanced Branch Party Schools" by Guizhou University, as well as the first prize for outstanding achievements in the innovation project of grassroots Party building of Guizhou University. It has been awarded as one of the first batch of "Model Party Branches" of Guizhou University, a construction point for the "Double Leader" teacher Party branch secretary studio, a "Five-Good" grassroots Party organization in Guizhou Province's higher education institutions, and a "Demonstration Point for Standardized and Normalized Construction of Party Branches in the Province".
3. Faculty and Student Profile
The Brewing Engineering and Food Science and Engineering programs are recognized as National First-Class Undergraduate Programs. Notably, the Brewing Engineering program has obtained national engineering certification, while the Food Quality and Safety program is designated as a Provincial First-Class Undergraduate Program. Currently, the school has a student population of over 1,300, including both undergraduate and graduate students.
The School currently employs 78 faculty and staff members, featuring distinguished academic leadership including 1 Academician of the Chinese Academy of Engineering. Our teaching force consists of 64 full-time faculty members, representing 86% of total staff and maintaining an optimal student-faculty ratio of 16:1. The faculty body demonstrates strong academic qualifications, with 70% holding senior positions (21 Professors, 19 Associate Professors, 3 Senior Experimental Technicians, and 2 Associate Senior Experimental Technicians). Notably, 80% of our faculty possess doctoral degrees (51 individuals), and 20% (13 faculty members) have gained valuable international experience through overseas study or research programs. The School's graduate education capabilities are reinforced by 7 doctoral supervisors, accounting for 9% of our faculty. Our faculty have earned numerous prestigious academic honors and appointments. These include 1 member serving on the MOE Teaching Guidance Committee for Food Science and Engineering, 4 recognized as Provincial-Level Experts, and multiple recipients of distinguished talent programs (5 "Hundred-Talent" Scholars, 2 "Thousand-Talent" Scholars). The School takes particular pride in its 6 recipients of the Guizhou Outstanding Young Scientist Program and 1 Provincial Teaching Excellence Award winner. Additionally, our faculty participate in Guizhou University's talent development initiatives, with 2 holding "Yingcai" Scholar (C-Level) positions and 11 faculty members appointed to special positions across various levels (1 A-Level, 1 B-Level, 7 C-Level, and 2 D-Level). This diverse and accomplished faculty body forms the foundation of our teaching and research excellence.
4. Academic Research
The School currently has provincial-level characteristic key disciplines in Food Science and Brewing Science & Engineering; 3 scientific and technological innovation talent teams recognized by Guizhou Province and the Provincial Department of Education; 1 engineering technology center jointly built by central and local governments; and 3 provincial-level key laboratories in Guizhou Province. In cooperation with enterprises, the School has jointly established 6 national, provincial and municipal-level engineering technology centers. Additionally, the School has established several disciplinary platforms including Guizhou Baijiu (Liquor) Research Institute, Rosa Roxburghii Industrial Development Research Institute, Premium Baijiu Collaborative Innovation Center, and Food Science Engineering Research Center. In the past five years, the School has obtained 378 research projects including those from the National Natural Science Foundation, National Key R&D Program, Guizhou Natural Science Foundation, Guizhou Science and Technology Support Program, as well as enterprise-commissioned projects. During this period, faculty members have published over 500 academic papers indexed by SCI, EI and SCD, and have been granted 46 invention patents.
5. Social Services
The School is an important talent training and scientific research base for Guizhou Province's liquor industry and ecological characteristic food industry. The School has always taken education and talent cultivation as its mission, closely integrating with the development of local advantageous liquor brewing and ecological characteristic food industries. It provides strong talent support and intellectual assistance for the development of Guizhou's liquor industry and ecological characteristic food industry. In the past five years, the School has served local ecological characteristic food enterprises and liquor enterprises more than 700 times, generating additional economic output value of several billion yuan for enterprises, with remarkable economic and social benefits.
The School adheres to the path of connotative development, with discipline construction as the leading factor and faculty team building as the core. It upholds the principles of student-oriented education, reform and innovation, and striving for excellence. Following the path of establishing the School through quality, revitalizing the School through characteristics, and strengthening the School through talents, the School comprehensively improves its talent cultivation, scientific research, and social service capabilities. It continuously enhances the School's comprehensive competitiveness and influence, and makes unremitting efforts to build a distinctive and high-level School.
中文版
贵州大学酿酒与食品工程学院
酿酒与食品工程学院成立于2012年。学院现设党政办公室、教学科、研究生与科研科和学生科（团委）。学院现有酿酒工程、食品科学与工程、食品质量与安全3个专业教研室，有食品科学与工程一级学科硕士授权点，生物与医药领域食品工程、农业推广领域食品加工与安全等专业学位硕士授权点。
1、历史沿革
酿酒与食品工程学院的历史可以追溯到1984年原贵州工学院轻工系的食品工程专业和1987年原贵州农学院的农/畜产品加工与贮藏专业。
1984年，原贵州工学院成立轻工系。食品工程专业开始招生，1986年，发酵工程专业开始招生。1999年教育部专业目录调整食品工程、发酵工程分别更名为食品科学与工程、生物工程专业。1987年，原贵州农学院的农畜产品加工与贮藏专业开始招生，1988年成立食品科学系。2005年，贵州大学食品质量与安全专业开始招生，2013年酿酒工程专业开始招生。
2000年，原贵州工业大学发酵工程二级学科硕士点获批，2001年开始招生。2003年，原贵州大学、原贵州工业大学食品科学二级学科硕士点获批，2004年开始招生。2006年，贵州大学农业推广硕士食品加工与安全专业获批并开始招收在职农业推广专业学位硕士。2011年，食品科学与工程一级学科硕士点获批，工程硕士轻工技术与工程专业、食品工程专业获批准，2012年开始招收全日制工程硕士专业学位学生。
2、党建思政
学院党委坚持以马列主义、毛泽东思想、邓小平理论、“三个代表”重要思想、科学发展观、习近平新时代中国特色社会主义思想为指导，按照新时代党的建设总要求，坚持全面从严治党，切实加强政治建设、思想建设、组织建设、制度建设、作风建设和反腐倡廉建设；全面贯彻党的教育方针，坚持社会主义办学方向，将党建、思政工作与业务工作精准对接、深度融合，坚持立德树人、“三全育人”，全面推进学院高质量发展，不断提升办学实力与水平。在学校党建工作考核中，院党委连续三年获“优秀”；获贵州大学首批“标杆党委”“先进基层党组织”“先进分党校”、贵州大学基层党建创新项目优秀成果一等奖；获贵州大学首批“样板支部”、“双带头人”教师党支部书记工作室建设点、贵州省高等学校“五好”基层党组织、“全省党支部标准化规范化建设示范点”。
3、师生情况
学院酿酒工程、食品科学与工程专业为国家一流本科专业，酿酒工程专业通过国家工程认证，食品质量与安全为省一流本科专业。现有在校本科生、研究生1300余人。
学院在职教职员工78人，其中，中国工程院院士1人，专任教师64人，占比86%，生师比为16：1。专任教师中，教授21人，副教授19人，正高级实验师3人，高级实验师2人，高级职称比例70%；具有博士学位教师51人，占比80%；有海（境）外留学、访学经历教师13人，占比20%；有博士生导师7人，占比9%。学院有教育部食品科学与工程类专业教学指导委员会1人；贵州省省管专家4人，“百层次”人才5人，“千层次”人才2人，贵州省优秀青年科技人才培养对象6人，贵州省教学名师1人；有贵州大学英才C岗人才2人，特岗教师A岗1人，B岗1人，C岗7人，D岗2人。
4、学术科研
学院现有食品、酿酒科学与工程省级特色重点学科；贵州省及省教育厅科技创新人才团队3个；中央地方共建工程技术中心1个，贵州省省级重点实验室3个；与企业共建国家、省、市级工程技术中心6个。此外，学院还有贵州省白酒研究院、刺梨产业发展研究院、名优白酒协同创新中心、食品学科工程研究中心等学科平台；近五年获国家自然科学基金、国家重大研发计划项目、贵州省自然科学基金、贵州省科技支撑计划项目及企业横向项目等378项，发表SCI、EI、SCD学术论文500余篇，获授权发明专利46件。
5、服务社会
学院是贵州省白酒产业、生态特色食品产业人才培养和科学研究的重要基地。学院始终以教育和培养人才为己任，紧密结合地方优势的白酒酿造、生态特色食品产业发展，为贵州省白酒产业、生态特色食品产业发展，提供有力的人才支撑和智力支持，近五年，服务地方生态特色食品企业、白酒企业700余次。为企业新增经济产值数十亿元，经济社会效益显著。
学院坚持走内涵式发展之路，以学科建设为龙头，以师资队伍建设为核心，坚持育人为本、改革创新、争创一流；走质量立院、特色兴院、人才强院之路，全面提升学院人才培养、科学研究和社会服务水平，不断增强学院综合竞争力和影响力，为建成有特色、高水平的学院而不懈努力。
