Basic educational system: four years | Enrollment target: | Education: technical secondary school | Professional code: 082702
Training objectives
Training objectives
Training objectives: The professional training system grasps the basic knowledge and skills in the field of food quality and safety, and has a solid professional foundation, good political and cultural quality, and the ability to use foreign languages and computers. Can be engaged in production management, quality control, product sales, analysis and testing, inspection and quarantine, safety evaluation, supervision and management, technology development, education and teaching, scientific research and other work in food production, processing and circulation enterprises, food inspection and testing institutions, supervision and management departments and scientific research institutes.
Training requirements:
1. has good professional ethics, strong patriotism and professionalism, social responsibility and rich humanistic quality;
2. Have relevant knowledge of chemistry and public health and certain management knowledge;
3. Have a good sense of quality, environment, occupational health, safety and service;
4. Master solid basic knowledge of food science and basic theoretical knowledge of food quality and safety specialty, and understand the development status and trend of food quality and safety specialty;
5. Have the ability to comprehensively apply the scientific theories learned to put forward and analyze methods to solve problems and solve practical problems of food quality and safety;
6. Have a strong sense of innovation and initial innovation ability;
7. Have the learning ability of information acquisition and career development;
8 understand the technical standards in the field of food quality and safety 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 subjects: food science and engineering, life science, management.
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 and microbial changes during food processing and storage; Basic principles and techniques of instrument analysis and detection; The basic concepts, principles and technologies of various harmful factors in food processing and finished products and their detection, quarantine and control, the basic principles and technologies of food safety evaluation and risk analysis, food quality management and control, food standards and regulations.
Example of core courses:
Example 1: food biochemistry (biochemistry) (56 hours), food microbiology (basic food microbiology) (40 hours), food nutrition (nutritional physiology, basic nutrition and applied nutrition) (96 hours in total), food safety (food hygiene) (24 hours), food engineering principles and food chemistry (40 hours).
Example 2 (equivalent to 1 credit per 16 class hours): food biochemistry (basic biochemistry A)(72 class hours), food microbiology (72 class hours), food nutrition (32 class hours), food safety (food safety and hygiene) (56 class hours), food engineering principles (40 class hours).
Example 3 (experimental hours are included in brackets): food biochemistry (109 hours), food microbiology (microbiological examination of food) (62 hours), food nutrition (nutritional physiology) (30 hours), food safety (food hygiene) (30 hours), food engineering principles and food chemistry (30 hours). Food technology (75 hours), food quality inspection technology (principle and technology of rapid detection of food quality and safety) (62 hours), food quality management and control (food quality and safety supervision and management) (30 hours)
Main practical teaching links: cognitive practice of food quality and safety specialty, social investigation of food quality and safety specialty, food technology practice, food safety inspection practice, course design of food quality management and control, 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 toxicology experiment, food quality inspection technology experiment, food technology experiment.
Length of study: four years.
Degree awarded: Bachelor of Engineering.
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, safe food, principles and technologies for rapid detection of food quality and safety, food additives, food microbiology, food supply chain management, low-acid canned food and safety, functional food and health care efficacy evaluation, grain, oil and food processing and quality control. Cultivate the following professional directions: functional food.
Major (skill) direction
Major (skill) direction
Food enterprises: food production, food research and development, quality inspection and quality control; Government and institutions: health supervision, quality inspection and food safety.
Example of vocational qualification certificate
Example of vocational qualification certificate
Examples of continuing learning majors
Employment direction
Employment direction
The demand for all kinds of professionals in the food industry has been relatively stable, and the growth of population and the development of new foods have provided opportunities for increasing employment, so the employment prospects of food nutrition specialty are still very optimistic. Now people pay special attention to food safety, and the employment of talents in food safety should not be a problem. At the same time, people's demand for food nutrition and healthy diet also makes nutritionists and nutritionists have stable employment. Food-related majors in colleges and universities are popular in recent years. Judging from the current feedback, the employment prospects are optimistic. The employment guarantee of food nutrition and safety major mainly depends on the comprehensive and systematic quality management of food production, which expands nutrition and food safety from the past supervision and management to include food production, food nutrition, food safety, food toxicology, food quality control and other fields, and plays an increasingly important role in various fields of life science and food science.
Corresponding occupation (post)
Corresponding occupation (post)
Other information:
The courses of food quality and safety major mainly include:
General biology, food microbiology, basic biochemistry, human function, nutrition, food hygiene, food chemistry, food technology, food safety and quality control technology, food preservation science, food engineering principles, food inspection and quarantine science, food quality inspection technology, food microorganism inspection technology, functional food, food toxicology, modern food safety science, food immunology, food sensory evaluation, organic chemistry, inorganic chemistry, analytical chemistry. Instrument analysis, food experimental design and statistical analysis, food standards and regulations, food additives, food quality management, animal food hygiene inspection, food physical and chemical inspection, food quality management, food microbiology, food nutrition and hygiene, food safety, food standards and regulations, food additive application technology, food analysis, food processing technology, food industry enterprise management, food chemistry and toxicology. Some colleges and universities train according to the following professional directions: functional food.
The main occupational abilities of food quality and safety are:
1, with the ability to learn new knowledge and skills and the ability to innovate and start a business.
2, with the preparation of food quality management system related texts, the application of relevant laws and regulations and quality management system to monitor product quality, to guide the enterprise safety in production.
3, master the professional knowledge of food quality and safety testing, with sensory inspection, process monitoring, quality control and improve the ability of food production and operation process.
4. Master the basic theories and quality management methods related to food quality management system and quality control, and have the ability to engage in food quality and safety management in the front line of food production and operation enterprises.
Supplementary materials:
The specialty of food quality and safety is an undergraduate major in Chinese universities. Food quality and safety mainly study the basic knowledge and skills of biology and food engineering, including food production technology management, food quality inspection and food safety inspection, and carry out food quality control and hygiene supervision in the food industry. For example, health supervision in food processing, detection of food additives, functional detection of health foods, and research on storage methods of special foods.
Graduates majoring in food quality and safety are mainly engaged in food production enterprises, food circulation enterprises, third-party testing institutions, food quality and safety supervision departments and other institutions and related industries.
Engaged in food safety analysis and inspection, agricultural products and food quality management and other technical fields of food quality inspection, food quality and safety supervision, food safety management and certification. Engaged in food production, food research and development, quality inspection and quality control in food enterprises, and engaged in health supervision, quality inspection and food safety in government agencies and institutions.