The School currently offers two master's programs: Food Science and Engineering, and Food Processing and Safety.

There are 30 full-time instructors, including 10 professors, 9 associate professors, 23 Ph.D. holders, and 26 graduate supervisors. Among them, there are 8 provincial-level talents rated E or above, 1 provincial-level excellent ideological and political teaching team, and 3 provincial-level middle-aged and young scientific and technological innovation teams.

In the past five years, faculty members have published 161 academic papers, with 56 of them indexed by SCI and EI. They have undertaken 69 national and provincial-level government-sponsored research projects and 15 industry-sponsored research projects, with a total research funding of over RMB 20 million. The School has honored with 1 provincial science and technology progress award.

The School currently has one national-level platform, namely the National Research and Promotion Center for Soybean Deep Processing Technology, as well as four provincial-level research platforms, including the Key Laboratory of Food Nutrition Monitoring and Disease Prevention of Jilin Province, the Key Laboratory of Agricultural Products Deep Processing in Jilin Provincial Colleges and Universities, and two others. Additionally, there are two provincial-level university-enterprise joint technology innovation laboratories, 25 teaching laboratories, and 15 off-campus practice bases.

Students have obtained 43 national-level innovation projects, such as the "Internet+" and "Challenge Cup," and 98 provincial-level awards.

The School adopts an integrated undergraduate-graduate education model, which has yielded remarkable teaching achievements. In recent years, its postgraduate entrance examination success rate has consistently ranked among the top in the university, and its graduates have received high recognition from both society and enterprises.