The Faculty of Functional Food and Wine, established in 2015, is the first domestic functional food and wine college which is the integration of excellent teachers of pharmaceutical disciplines related to functional food and a characteristic college of the university for the cultivation of the enlarged health field in China established by the university in line with the national development strategy of "healthy China" and the needs of Liaoning Province for characteristics of food science, high-level and innovative talents.

Before the establishment of the faculty, relying on the School of Traditional Chinese Materia Medica which set up pharmacy (Food Pharmacy Direction) in 2007, it founded grape and wine engineering in 2013, which was approved as the first-class major in Liaoning Province in June 2019, and food quality and safety major was added in 2019 and the first enrollment was made. After the establishment of the faculty, in accordance with the professional revision requirements ofthe Undergraduate Specialty Catalogue of Higher Institutions, the pharmacy (Food Pharmacy Direction) major was changed into food science and engineering major in 2016. At present, there are 3 doctor conferrable spots and 4 master conferrable spots.

Adhering to the value concept of "promising, developing, healthy and harmonious", the faculty strives to strengthen the quality engineering of undergraduate and graduate students, constantly improve the training system of innovative practical ability, further improve the quality and level of talent training, give full play to the advantages of its own and international cooperation, and gradually build a functional food of scientific research, development and achievement transformation that has certain influence at domestic and abroad in relevant fields and wine talent training base and technological innovation base.