简体中文
The Department of Nutrition and Food Hygiene at the School of Public Health, Zhengzhou University originated from the public health education at Sun Yat sen University in Kaifeng, China in 1928. In 1957, the Health Teaching and Research Office was established at the former Henan Medical College, with Professor Zhu Qiulin as the director. The course "Nutrition and Food Hygiene" was taught to clinical medicine students using textbooks from the former Soviet Union. In 1978, the Nutrition and Food Hygiene Department was officially established, and in 1985, it began enrolling master’s students. In 1986, the department won a top award from the Ministry of Health for its research on the safety of irradiated food. Over the years, it
has continued to grow, being named a key discipline in Henan Province in 2006, gaining the right to confer doctoral degrees in 2011, and earning recognition as a "National Demonstration Center for Undergraduate Experimental Teaching" in 2013. In 2019, it became one of the first national first-class undergraduate programs, and in 2021, it was named an excellent teaching organization in Henan.
Throughout its nearly century-long history of course development and growth, the Department of Nutrition and Food Hygiene has consistently upheld a strong academic atmosphere and maintained a well-structured faculty team. The department currently has 10 faculty members, including 2 professors, 7 associate professors, and 1 lecturer. Among them, one has received the State Council Special Allowance, one has been selected for the Ministry of Education’s New Century Excellent Talents Program, and others hold prestigious titles such as Central Plains Technology Innovation Leader and Henan Province Outstanding Young Scientist.
The department provides comprehensive educational offerings for students in preventive medicine, clinical medicine, graduate studies, and international programs. Key courses include "Nutrition and Food Hygiene," "Food and Health," "Hygiene," and "Introduction to Food Culture." Notably, "Nutrition and Food Hygiene" and "Introduction to Food Culture" have been recognized as first-class undergraduate courses in Henan Province. Faculty members have contributed to multiple editions of the national textbook "Nutrition and Food Hygiene" and have authored a companion volume, "Practical Guide to Nutrition and Food Hygiene."
Research within the department focuses on the prevention and management of nutrition-related diseases, the impact of micronutrients on health, and dietary nutrition for maternal and child health. In recent years, faculty members have led 13 National Natural Science Foundation projects, over 50 provincial and ministerial-level projects, and 30 additional research initiatives. They have published more than 400 papers, with over 100 indexed in SCI, and have authored more than 15 monographs and contributed to over 20 textbooks.
