The Department of Biological Engineering (BE) in College of Food Science and Engineering was founded in 2002 with the mission of cultivating talents with professional knowledge and skills of biotechnology and bioengineering. Our goal is to improve quality of life and health by applying biological science and engineering principles to agriculture and food industry, including food production, food storage, quality control, food safety etc. The innovative educational programs of BE offers opportunities for undergraduate students to study the basic theory of microbiology, biochemistry, chemical engineering, fermentation engineering and other aspects of basic knowledge. BE also provides the basic training on basic experimental skills of above programs to satisfy the requirements of design, production, management and new technology and product development on biotechnology and engineering. Research opportunities are available for undergraduate students, graduate students and postdoctoral associates in interdisciplinary laboratories and centers such as Center for Marine Food Engineering and Technology, AnalysisCenter, Laboratory of Nucleic Acid Chemistry and Biotechnology, Laboratory of Microbiology, Laboratory of Biological Engineering and Laboratory of Bioprocess etc.