The program features an outstanding teaching team specializing in food processing and quality control, comprising 19 full-time and adjunct faculty members—including 2 professors and 12 PhD holders among full-time staff—whose research spans livestock by-product valorization, carbohydrate resource utilization, electrochemical sensor development, food preservation, tea resource applications, and fermentation technology/strain screening, achieving significant breakthroughs in deep processing of Huizhou specialty agricultural products and functional food R&D, with research-driven pedagogy demonstrably enhancing students' comprehensive competencies.