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 knowledge of chemistry, 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 class hours), food microbiology (basic food microbiology) (40 class hours), food nutrition (nutritional physiology, basic nutrition and applied nutrition) (* * * * 96 class hours), food safety (food hygiene) (24 class hours), food engineering principles, food chemistry (. Food immunology (food etiology) (24 hours), food technology (introduction to food technology) (40 hours), food quality inspection technology (32 hours), food quality management and control (food production management and regulations) (24 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 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. With the development of economy, our demand for food has increased from solving the problem of adequate food and clothing to the requirement of food taste and quality. Judging from these, the employment prospect of food safety is still good. After reading the news of many take-away businesses, we can see that the health and safety of many take-away businesses are unqualified. The norms of the take-away industry should be strengthened and such professionals are needed. After graduation, I can engage in food production, food quality and safety management, product planning and design, research and development and teaching in food enterprises, government departments, food quality supervision, health and epidemic prevention, commodity inspection, standard measurement, environmental protection, domestic and foreign trade, tourism and other departments, as well as food research institutes or universities.