Zhang Xinchun is a 2016 Food Science and Technology alumna of UIC who is currently busy with the preclinical research and development of cancer drugs in AbbVie, a famous American biopharmaceutical company. From food science to biopharmaceuticals, she has dared to cross over and jump out of her comfort zone and challenging herself to achieve even more possibilities.

Gao Yue, an alumnus of Food Science and Technology (FST) at UIC, found her biotechnology dream during her UIC education. Through unremitting efforts, she broke the boundaries of her profession and is now doing an internship at Harvard Medical School in the US. In June 2018, with excitement and passion for biotechnology, Gao Yue graduated from UIC and chose to go to Northwestern University to study biotechnology.

Many outstanding entrepreneurs and talents have been active in various industries amongst the UIC graduates. On 6 April 2020, Food Science and Technology (FST) invited seven alumni to share their entrepreneurial experiences after graduation. The sharing session was chaired by the Director of the FST programme, Prof Xu Baojun.

​Recently, associate professor Baojun Xu from FST as a corresponding author published one review paper titled ” An insight into anti-inflammatory effects of fungal beta-glucans” in Trends in Food Science & Technology. This journal is an official journal of the International Union of Food Science and Technology (IUFoST), and the European Federation of Food Science and Technology (EFFoST). It is belongs to famous Elsevier Group. It is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition.

Vice President of the Chinese Institute of Food Science and Technology (CIFST) Prof Rao Pingfan delivered a distinguished lecture to UIC students on 25 September. The topic of this lecture was ‘How Important Is Food Science for Human Being?’

Programme Director of Food Science and Technology (FST), Prof Xu Baojun, worked as a corresponding author on a paper that was titled ‘A critical review on analytical techniques to detect adulteration of extra virgin olive oil’, which resulted in being published in the popular journal, ‘Trends in Food Science & Technology’.

The research findings from final year project of a Year 4 Food Science and Technology (FST) student Liu Jiaxu has been published in Food Chemistry, one of top journals (ranks as 6/255) in the field of...

The Division of Science and Technology (DST) held a lecture called ’Food for a Voyage to the Mars: Fantasizing Future Food’ by the Vice President of the Chinese Institute of Food Science and Technology (CIFST) Professor Rao Pingfan on 8 May. The guests were Dean of DST Professor Stephen Chung, Food Science and Technology (FST) Professor Xu Baojun, Environmental Science (ENVS) Professor Daniel Ruan, Director of General Education Office (GEO) Professor Mildred Yang, and GEO Professor Sookja Kim Chung.