UEA and Shanghai Ocean University unite to advance sustainable food and health innovation
By: Communications
The University of East Anglia (UEA) and Shanghai Ocean University (SHOU) have joined forces to advance global innovation in sustainable food and health.
A Memorandum of Understanding (MoU) was signed during a recent visit by delegates from SHOU to Norwich.
The partnership includes a Joint Laboratory Construction Agreement between UEA’s Centre for Molecular and Structural Biochemistry and SHOU’s International Research Center for Food and Health.
This co-funded research platform will see UEA and SHOU collaborate on multiple projects in food and health science.
The agreement covers expanded academic exchanges between UEA’s School of Biological Sciences and SHOU’s College of Food Science and Technology and the development of joint-degree programmes.
A 3+M programme will enable students to complete three years of undergraduate study in China followed by a Master’s year at UEA.
It also involves the CSC Innovative Talent Program, funded by the China Scholarship Council, which supports joint training and research exchanges for high-achieving students and academics in priority disciplines.
Shanghai Ocean University is a prestigious “Double First-Class” institution in China, renowned for its expertise in fisheries, food science, and marine technology.
With a strong emphasis on interdisciplinary research and international collaboration, SHOU plays a leading role in advancing sustainable development in aquatic and food systems.
Its International Research Center for Food and Health and the College of Food Science and Technology are central to this partnership, offering cutting-edge facilities and academic excellence that align closely with UEA’s strategic priorities.
Professor Steven McGuire, Pro-Vice-Chancellor for International and Deputy Vice-Chancellor of UEA, said: “This partnership with Shanghai Ocean University reflects UEA’s commitment to building meaningful global collaborations that address some of the world’s most pressing challenges.
“By combining our strengths in biosciences and food research, we aim to drive innovation that benefits communities both locally and globally.”
Professor Luo Yi, Vice President of Shanghai Ocean University, said: “This collaboration with UEA opens new avenues for academic innovation and global engagement.
“We are committed to leveraging our shared strengths in sustainability research to cultivate talent and deliver impactful solutions for society.”
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