The Food Nutrition and Health major was established in 2023. Centering on the "Healthy China" strategic plan and the development demands of the health industry, it is based in the Yangtze River Delta and radiates across the country. Its fundamental task is to cultivate innovative, high-quality talents with scientific and humanistic literacy, an innovative spirit, practical ability, and an international perspective for the new era. The major adheres to the educational philosophy of "solid foundation, strong practice, emphasis on innovation, and distinctive features", and is dedicated to training advanced engineering and technical talents who can engage in food research, health management, dietary design, nutrition and health education, policy consultation, and the research, design, and production of functional foods in the field of food nutrition and health.

There are 18 full-time teachers in the Department of Food Nutrition and Health, including 4 professors, 8 associate professors and 6 lecturers. All of them hold doctoral degrees and over 66% have one year or more of overseas education experience. The teaching staff has a reasonable age structure and rich experience in teaching and research. In recent years, they have presided over more than 50 provincial and ministerial-level or above projects such as the National Natural Science Foundation and the Key Research and Development Program of Jiangsu Province, and have won more than 10 provincial and ministerial-level science and technology awards and more than 10 teaching competition awards at the university level or above.

The Food Nutrition and Health major is based on a "trinity" talent cultivation system of "general education - professional education - engineering education". It takes general education as the foundation, professional education as the core, and engineering education as the orientation, emphasizing the coordinated cultivation of students' theoretical knowledge, practical ability and engineering ability. The major mainly offers core courses such as Biochemistry, Cell Biology, Microbiology, Human Physiology, Fundamentals of Nutrition, Food Chemistry, Food Nutrition, Principles of Food Engineering, Food Technology, Modern Food Detection Technology, and Health Management. In the course teaching, it emphasizes the cutting-edge nature of scientific knowledge, pays attention to guiding students' scientific thinking, and aims to achieve the parallel cultivation of students' creative thinking and engineering thinking, ensuring that students can develop comprehensively and coordinately in terms of knowledge, ability and innovative comprehensive quality.

The Food Nutrition and Health major will continue to leverage the engineering and agricultural science characteristics of the Food Science and Engineering discipline, integrating the theories of food nutrition and health with the new concepts of interdisciplinary fields such as preventive medicine, pharmacy, and information science into the education of Food Science and Engineering, striving to create a first-class undergraduate major with multi-disciplinary integration.