Basic educational system: four years | Enrollment target: | Education: technical secondary school | Professional code: 08270 1
Training objectives
Training objectives
Training objectives: supported by solid scientific theory, engineering technology and practical training, this major cultivates good political and cultural quality, basic ability of foreign language and computer application, and systematically grasps basic knowledge and skills in the field of food science and engineering. Can be engaged in scientific research, technology development, engineering design, production management, quality control, product sales, inspection and quarantine, education and teaching of food or related products in food science and engineering-related food production, processing, circulation, education, scientific research, import and export, health supervision, safety management and other departments, with a wide range of knowledge and adaptability in many fields.
Training requirements:
1. has good engineering professional ethics, firm pursuit of Excellence, strong patriotism and professionalism, social responsibility and rich humanistic quality;
2. Have relevant natural science knowledge such as mathematics and certain economic management knowledge required for engineering work;
3. Have a good sense of quality, environment, occupational health, safety and service;
4. Grasp solid basic engineering knowledge and basic theoretical knowledge of food science and engineering specialty, and understand the development status and trend of food science and engineering specialty;
5. Have the ability to put forward and analyze solutions to problems and solve practical problems in food engineering by comprehensively applying the scientific theories learned, be able to participate in the design of food production and operation systems, and have the ability to operate and maintain;
6. Have a strong sense of innovation and the initial ability to carry out food development and design, technological transformation and innovation;
7. Have the learning ability of information acquisition and career development;
8. Understand the technical standards of food science and engineering and the policies, laws and regulations of related industries;
9. Have good organizational and management skills, strong communication, environmental adaptation and teamwork skills;
10. Have the initial ability to deal with crises and emergencies;
1 1. Have a certain international vision and preliminary communication, competition and cooperation ability in a cross-cultural environment.
Main disciplines: food science and engineering.
Core knowledge areas: basic knowledge of food engineering drawing, basic knowledge of food machinery engineering, basic principles, basic methods and basic technologies of food processing unit operation; Chemical properties, physiological functions and metabolic mechanisms of various components in food raw materials and finished products; Chemical changes, microbial changes and physical properties changes during food processing and storage; Basic concepts, principles and technologies of food hazards and their detection and control; All kinds of food processing basic technology and quality and safety control technology, processing machinery and equipment, food factory design and environmental protection.
Example of core courses:
Example 1 (experimental hours are included in brackets): food biochemistry (60 hours), food microbiology (70 hours), food nutrition (60 hours), food safety (food safety and hygiene) (40 hours), food engineering principles (70 hours), food chemistry (60 hours) and food analysis (60 hours).
Example 2 (experimental class hours in brackets are 1 credit per 16 class hours): food biochemistry (basic biochemistry A)(72 class hours), food microbiology (56 class hours), food nutrition (32 class hours), food safety (food safety and hygiene) (56 class hours) and food engineering principles (56 class hours)
Example 3 (experimental hours are included in brackets): food biochemistry (biochemistry and molecular biology) (104 hours), food microbiology (96 hours), food nutrition (nutrition and food hygiene) (32 hours), food safety (32 hours), principles of food engineering (principles of food technology) (32 hours) and food chemistry.
Main practical teaching links: cognitive practice of food science and engineering, metalworking practice, social investigation of food specialty, food industry practice, food process design, course design of food factory design, graduation practice and graduation design (thesis).
Main professional experiments: food biochemistry experiment, food microbiology experiment, food nutrition experiment, food safety experiment, food engineering principle experiment, food chemistry experiment, food analysis experiment, food technology experiment, food machinery and equipment experiment.
Length of study: four years.
Degree awarded: Bachelor of Engineering or Bachelor of Agriculture.
Professional ability requirements
Professional ability requirements
The main contents of professional teaching
The main contents of professional teaching
Principles of food engineering, food nutrition and hygiene, food additives, food microbiology, food quality and safety, food fermentation engineering, food fermentation technology, food process design, fruit and vegetable products technology, and food factory machinery and equipment training: biology, marine food, nutrition and health preservation.
Major (skill) direction
Major (skill) direction
Food enterprises: food engineering design, product development, food processing, quality inspection, quality control, technical supervision, food nutrition research; Government and institutions: food inspection, technical supervision, law enforcement and management.
Example of vocational qualification certificate
Example of vocational qualification certificate
Examples of continuing learning majors
Employment direction
Employment direction
Specialty direction of food science and engineering: 1, food detection, including the determination of basic nutritional components of Chinese food. After graduation, I have the qualification of food inspector and can be employed in food enterprises or relevant testing departments of government agencies. 2, food technology, a wide range. For example, meat processing, dairy processing, soft drink processing, fermentation technology, fruit and vegetable processing and storage. After subdivision, graduates with strong professional pertinence can go to relevant enterprises for employment. 3, marketing, engaged in food sales. 4. Others, such as food research and development, on-site quality inspection, food procurement, warehouse management, etc., technicians, quality controllers, laboratory technicians, production management, salesmen, etc.
"Food is the most important thing for people" Food is the material basis for human survival and the first need for human beings to maintain life and health. However, with the continuous progress of the times, the proportion of traditional food manufacturing and simple food processing in the food industry is declining. Rich people began to pay attention to health and nutrition, forming a huge potential market. High-tech, high value-added food enterprises are constantly emerging, and deep processing industries such as nutrition and health food, biological food and food are suitable for living and industry, creating many well-known brands. All these provide a broad stage for food industry graduates to display their talents.
Corresponding occupation (post)
Corresponding occupation (post)
Other information:
The specialty of food science and engineering is a research field integrating chemistry, biochemistry, nutrition, microbiology, engineering and other disciplines to fully study many aspects of food industry. Because this subject is still developing, many students also want to further their studies, so they have doubts about what majors can be tested in the postgraduate entrance examination of food science and engineering. Then let me answer it for you. 1. What major can I take in the postgraduate entrance examination for food science and engineering? The specialty of food science and engineering is to cultivate senior engineering and technical personnel with knowledge of chemistry, biology, food engineering and food technology, who can engage in food production technology management, quality control, product development, scientific research and engineering design in the food field. You can choose an academic master's degree or a professional master's degree for the postgraduate entrance examination of food specialty, and the corresponding professional master's degree is a master's degree in engineering. Therefore, the postgraduate entrance examination directions of food science and engineering specialty are: food chemistry and engineering, food processing and preservation application technology, health functional food research, development and utilization of food resources, ecological food science and biotechnology, microbiology, genetics, nutrition and food hygiene, biochemistry and molecular biology, botany, pharmacology, pharmacy and so on. 2. Which schools are recommended for food science and engineering at home and abroad? 1, South China University of Technology: Degree offered: bachelor, master, doctor (doctor). South China University of Technology (SCUT), founded in 1952, is one of the best food science colleges in the world. The university is a public institution, managed by the Ministry of Education of China, and adopts a research-intensive approach. South China University of Technology was established in conjunction with scientific research departments of universities in Guangdong, Guangxi, Hunan, Hubei, Jiangxi and other places, which was well received and rewarded at home and abroad. School of Food Science and Engineering (SFSE) of South China University is essentially a school of light industry and food science established by 1952, and renamed as 20 15 due to reorganization. It takes the lead in establishing and managing various scientific research centers and institutions. 2. University of Massachusetts at amherst: Degree offered: Bachelor's degree, Master's degree and Doctor's degree. The University of Massachusetts Amherst was originally named Massachusetts College of Agriculture (MAC) when the Morel Land Grant College Act was implemented in the United States in 1963. Its earliest courses include modern agriculture, science, technology courses and liberal arts. Post-World War II era marks that the number of students enrolled has increased immediately since the opening of the first batch of 56 students in 1867. By 1964, the undergraduate enrollment of public universities has increased to 10500. The implementation of various research-oriented and student-centered courses and the establishment of new university institutions have further promoted amherst University in Massachusetts, because it has attracted more students with scientific talents. The Department of Food Science at the University of Massachusetts Amherst is another top food science school. This can be traced back to 19 13, when Dr. Walter Chenoweth wrote a paper on fruit preservation at the request of Dr. Frank Waugh, head of horticulture department. Dr Chenoweth's research in this newly established department became very important, because it helped solve the food shortage problem during the First World War. The Department of Food Science at the University of Massachusetts, amherst ranks first in the United States, and has also been recognized by the United States and many countries around the world. 3. Jiangnan University: Degree offered: Bachelor, Master and Doctor (Doctor). Jiangnan University, formerly known as Sanjiang Normal School, was founded in 1902 and belongs to the Ministry of Education of China. The university was eventually merged with two other academic institutions by the Ministry of Education and renamed Jiangnan University on 200 1. The research on food science by the Department of Food Science of Nanjing University of Science and Technology is deeply influenced by the Department of Food Technology of Nanjing University of Science and Technology. Scientists and academic members of the College of Food Science and Technology have made the university famous in this field. In the pursuit of excellence, the College of Food Science and Technology now benefits from the full support of the government and cooperation with the private sector. 4. Zhejiang University: Degree offered: bachelor, master and doctor (doctor). The predecessor of China Zhejiang University was Qiushi College founded by 1897, and 1928 was renamed as National Zhejiang University. Today's Zhejiang University was merged with Hangzhou University, Zhejiang Agricultural University and Zhejiang University by 1998. Medical university. It is considered as one of the leading universities in China, because it has won various national awards and been recognized in international university rankings. Biosystems engineering College of Food Science has maintained a high level of research and academic research by merging with other leading universities and colleges in the field of food science. This top food science college is currently committed to cooperation and partnership with international universities to further improve its disciplines. 5. China Agricultural University: Degree offered: Bachelor, Master and Doctor (Doctor). Agricultural College was founded in 1905. From 65438 to 0949, Pu Agricultural College merged with two other agricultural colleges to form Beijing Agricultural University (BAU). Today's China Agricultural University was formed by the merger of Beijing Agricultural University and Beijing Agricultural University from 65438 to 0995. Agricultural engineering university. The College of Food Science and Nutritional Engineering, formerly known as the Department of Food Science, consists of the Department of Food Science and Engineering, the Department of Food Biotechnology, the Department of Nutrition and Food Safety, and the Department of Grape Cultivation and Brewing. This excellent college of food science has also established six research centers, focusing on further developing its research fields. Because of its achievements in the field of disciplines, we have also successfully obtained the higher education certification from the government of China. 6. Vakhnin University and Research Center: Degree offered: bachelor's degree, master's degree and doctor's degree (doctor). Vakhnin Root University and Research Center are the joint efforts of Vakhnin Root University and Vakhnin Root Research Foundation, and its history can be traced back to1late 8th century. During this period, the Dutch government and agricultural departments opened agricultural parks to increase food production. By 19 18, these micro-campuses had developed into the National Agricultural College, which is today's WUR. After World War II, its mission was to transform the Netherlands into a self-sufficient country, which was driven by huge investment in research and education. Part of its core professional fields include food, feed and bio-based production, and it has been continuously improved through the continuous cooperation between universities and several professional research centers. Under the current setting, the breakthrough of this institution can be applied quickly and scientifically and transformed into the material for student education. This method has always placed WUR at the forefront of various international rankings. 7. Nanchang University: Degree offered: Bachelor, Master and Doctor (Doctor). Nanchang University (NCU) is another top food science college in the world. Established in 1993. Due to the reform of China's national higher education system, Jiangxi Public Medical College (founded in 192 1) was merged with National Chung Cheng University (founded in 1940). In 2005, NCU merged with Jiangxi Medical College, which further improved its research, development and academic level. With the full support of the government of China, universities continue to make progress in disciplines, especially in food science. Nanda College of Food Science and Technology was formed by the merger of the Department of Food Engineering of Jiangxi University of Technology and the Department of Food Science of Jiangxi University on 1993. The college has continuously won high evaluation scores at the provincial, ministerial and national levels, and even is the most cited educational institution in the international rankings. 3. What skills can you master after graduating from food science and engineering? 1, master the basic theory and experimental technology of biochemistry, food chemistry and microbiology; 2. Master the methods of food analysis and detection; 3. Capable of process design, equipment selection, food production management and technical and economic analysis; 4, familiar with the principles, policies and regulations of grain industry development; 5. Understand the theoretical frontier and development trend of food storage and transportation, processing, preservation and comprehensive utilization of resources; 6, master the basic methods of literature retrieval and information query, with preliminary scientific research and practical work ability. To sum up, it is all the answers about "what major can be tested in food science and engineering postgraduate entrance examination". As a sustainable major, food science and engineering has attracted the attention of many students. Of course, its professional development strength is also quite good, and it is a very suitable choice for students to learn, so many universities at home and abroad carry out this related major.