Because the major emphases of food science and heavy engineering colleges are different, there are also differences in curriculum. Taking Zhejiang University as an example, students majoring in food science and engineering mainly study the basic theories and knowledge of chemistry, biology and food engineering, and receive basic training in food production technology management, food engineering design and scientific research. Professional core courses include food chemistry and analysis, food nutrition, food microbiology, food engineering principles, introduction to food technology, food equipment and factory design.
The major courses of food science and engineering in China Agricultural University include organic chemistry, biochemistry, physical chemistry, food chemistry, food microbiology, principles of food preservation, principles of food engineering, biostatistics and experimental design, nutrition, food analysis, agricultural products processing technology, curriculum design of agricultural products processing technology, food safety and quality control, food machinery and equipment, food factory design, etc.
The major courses of food science and engineering in South China University of Technology include inorganic chemistry, organic chemistry, analytical chemistry, physical chemistry, food microbiology, food biochemistry, food analysis, principles of food processing and preservation, and food engineering equipment.
Generally speaking, the courses offered in this major include chemistry, biology, food chemistry, food analysis, food microbiology, food nutrition, food engineering principles, food technology and food safety.
Main courses of food science and engineering
Specialized courses: food technology, food analysis, food materials, food engineering principles, food machinery and equipment, food nutrition, food preservation, food packaging, etc. Inorganic chemistry, organic chemistry, analytical chemistry, physical chemistry, biochemistry, food chemistry, microbiology, etc. Food sensory evaluation, food additives, food fermentation, food quality control and management, new food processing technology, food factory design, etc.
What are the main courses of food science and engineering in Sichuan Agricultural University?
Food science and engineering (science)
This major cultivates high-quality compound professionals with high scientific and cultural literacy, strong sense of social responsibility, wide knowledge, basic theories, basic knowledge and basic skills in the field of food science and engineering, and the ability of food research and development, production management and quality control.
Length of schooling: four years, bachelor degree in engineering.
Main disciplines: food science and engineering.
Main courses: advanced mathematics, linear algebra, inorganic and analytical chemistry, organic chemistry, basic biochemistry, food chemistry, food microbiology, food engineering principles, engineering drawing, food machinery and equipment, food analysis, food nutrition, food safety, food technology, food packaging, storage and marketing of horticultural products, food additives and food factory design.
Employment destination: After graduation, you can choose to apply for graduate students to continue your master's degree, or you can work in administrative institutions, scientific research institutions, schools or modern food enterprises, engaged in food production technology management, new product research and development, quality control, food engineering design, food production supervision and other aspects.
What courses are there for food science and engineering?
The courses offered in universities specializing in food science and engineering are different due to different professional emphases. Taking Zhejiang Quanjiang University as an example, students majoring in food science and engineering mainly study the basic theories and knowledge of chemistry, biology and food engineering, and receive basic training in food production technology management, food engineering design and scientific research. Professional core courses include food chemistry and analysis, food nutrition, food microbiology, food engineering principles, introduction to food technology, food equipment and factory design. The major courses of food science and engineering in China Agricultural University include organic chemistry, biochemistry, physical chemistry, food chemistry, food microbiology, principles of food preservation, principles of food engineering, biostatistics and experimental design, nutrition, food analysis, agricultural products processing technology, curriculum design of agricultural products processing technology, food safety and quality control, food machinery and equipment, food factory design, etc. The major courses of food science and engineering in South China University of Technology include inorganic chemistry, organic chemistry, analytical chemistry, physical chemistry, food microbiology, food biochemistry, food analysis, principles of food processing and preservation, and food engineering equipment. Generally speaking, the courses offered in this major include chemistry, biology, food chemistry, food analysis, food microbiology, food nutrition, food engineering principles, food technology and food safety.
What courses should food engineering and science major take?
Main disciplines:
Chemistry, biology, food science and engineering.
Main course:
Principles of organic chemistry, biochemistry, food chemistry, microbiology, chemical process and equipment and food technology.
Main practical teaching links:
Including process experiment, curriculum design, production practice, graduation practice, graduation design (thesis) and so on. , generally arranged for 30 weeks.
School year:
4 years
Degree awarding:
Bachelor degree in engineering or agriculture.
What are the main courses of food science and engineering in Sichuan Agricultural University?
Food science and engineering (science)
This major cultivates high-quality compound professionals with high scientific and cultural literacy, strong sense of social responsibility, wide knowledge, basic theory, basic knowledge and basic skills in food science and engineering, and the ability of food research and development, production management and quality control.
Length of schooling: four years, bachelor degree in engineering.
Main disciplines: food science and engineering.
Main courses: advanced mathematics, linear algebra, inorganic and analytical chemistry, organic chemistry, basic biochemistry, food chemistry, food microbiology, food engineering principles, engineering drawing, food machinery and equipment, food analysis, food nutrition, food safety, food technology, food packaging, storage and marketing of horticultural products, food additives and food factory design.
Employment destination: After graduation, you can choose to apply for graduate students to continue your master's degree, or you can work in administrative institutions, scientific research institutions, schools or modern food enterprises, engaged in food production technology management, new product research and development, quality control, food engineering design, food production supervision and other aspects.
What is the main course of food science and engineering in Jiangnan University?
Specialty with national characteristics, the first batch of "Excellent Engineer Education and Training Plan" by the Ministry of Education, the national comprehensive professional reform pilot specialty, the brand specialty in Jiangsu Province, and the key specialty in Jiangsu Province.
Training objectives: This major trains senior engineering and technical personnel who can meet the needs of food industry and social development in the 2/kloc-0 century and develop morally, intellectually, physically, aesthetically and laboriously. Have a strong sense of social responsibility, a solid foundation, a wide range of knowledge, strong ability and high quality, and be able to engage in food production technology management, quality control, business management, product development and engineering design in food processing, circulation, import and export, health and quality supervision and management departments.
Training requirements: According to the characteristics of food science and engineering, this major pays attention to the cultivation of students' quality, and strives to make students have the characteristics of solid foundation, wide knowledge, strong ability and high quality, as well as the ability to analyze and solve problems and innovative consciousness. At the same time, it pays attention to improving the quality of humanities, laws and regulations, professional ethics, etc., so that students can become senior engineering and technical talents in the food field and have the potential to become high-quality compound innovative talents.
Through the study of this major, graduates will meet the following requirements in terms of knowledge, ability and quality:
(1) engineering knowledge: able to apply mathematics, natural science, engineering foundation and food professional knowledge to solve complex engineering problems in food manufacturing process.
(2) Problem analysis: We can apply the basic principles of mathematics, natural science and engineering science to identify, express and analyze complex engineering problems in the food manufacturing process through literature research, so as to draw effective conclusions.
(3) Design/development of solutions: be able to design solutions to complex engineering problems in food manufacturing, design food processing systems and unit equipment or food technological processes that meet specific needs, and reflect the sense of innovation in the design process, taking into account social, health, safety, legal, cultural and environmental factors.
(4) Research: We can study complex engineering problems in food manufacturing process based on scientific principles and methods, including designing experiments, analyzing and interpreting data, and drawing reasonable and effective conclusions through information synthesis.
(5) Using modern tools: To be able to develop, select and use appropriate technologies, resources, modern tools and information technology tools, including the prediction and simulation of complex engineering problems, and to understand their limitations.
(6) Engineering and society: Based on the background knowledge of food engineering, I can make a reasonable analysis, evaluate the impact of food engineering practice and solutions to complex engineering problems on society, health, safety, law and culture, and understand my responsibilities.
(7) Environment and sustainable development: be able to understand and evaluate the impact of engineering practice aimed at complex engineering problems in food processing on environmental and social sustainable development.
(8) Professional norms: having the literacy of humanities and social sciences and a sense of social responsibility, being able to understand and abide by engineering professional ethics and norms in food engineering practice and perform their duties.
(9) Individuals and teams: able to assume the roles of individuals, team members and leaders in teams with multidisciplinary backgrounds.
(10) Communication: Be able to communicate effectively with industry peers and the public on complex engineering problems in the field of food science and engineering, including writing reports, designing manuscripts, making statements, clearly expressing or responding to instructions. Have a certain international vision and be able to communicate in cross-cultural background.
(1 1) Project management: Understand and master the principles of project management and economic decision-making methods, and apply them in a multidisciplinary environment.
(12) Lifelong learning: Have the awareness of autonomous learning and lifelong learning, and have the ability to keep learning and adapt to development.
Main courses: biochemistry, microbiology, food chemistry, food nutrition, food safety, food analysis, food technology, food factory design, food factory machinery and equipment.
Further education: The proportion of further education at home and abroad in the past three years is about 37%. Students can go to famous food universities/research institutions in Europe and America (such as Cornell University, University of California at Davis, British Food Research Institute, University of Guelph in Canada, University of Vakhnin in the Netherlands, etc.). ) master's/doctor's degree, or go to the domestic "985" key universities, research institutes of Chinese Academy of Sciences and other units to study for graduate students.
Employment destination: Enterprises and institutions related to food processing and relevant management departments (such as Ziyi, Nestle, Unilever, Bright Dairy, COFCO and other large domestic and foreign food enterprises, China Academy of Agricultural Sciences and other scientific research institutes, food and drug supervision system, industrial and commercial bureau system, etc.). The employment rate reached 100% in 20/8.
What are the general courses for food science and engineering?
There are major categories and minor categories in this major:
The specialized courses in the general direction class include: food chemistry, food microbiology, food technology, food nutrition, food quality and safety, food additive development, food engineering principles, food machinery and equipment, fermentation engineering principles, food enzymology, food packaging, marketing, enterprise management, etc.
Small-direction classes are like food science and engineering (food nutrition), including biochemistry, food chemistry, human physiology, microbiology, nutrition, food raw materials, nutritious catering design, cooking theory and technology, catering hygiene, hotel management and other professional courses.
What do you mainly study in food science and engineering?
Based on food science and engineering science, this major studies food nutrition and health, process design and social production, food processing and storage, and food safety and hygiene. It is an important part of life science and engineering science and an important bridge connecting food science and industrial engineering.
With the increasingly serious food crisis caused by the world population expansion and the arrival of the era of large-scale industrialization in the food field, people pay more attention to food nutrition and hygiene. The specialty of food science and engineering plays an increasingly important role in the fields of engineering design, nutrition and health, safety inspection, supervision and management of food industry.
According to different universities, majors include food processing, storage and transportation, food nutrition safety and testing, food engineering design and research and development, food quality management and supervision, and food enterprise management. More and more attention and support from all walks of life, good employment prospects.
course
Specialized courses, basic courses and elective courses:
Food technology, food analysis, food materials science, food engineering principles, food machinery and equipment, food nutrition, food preservation, food packaging, etc. Inorganic chemistry, organic chemistry, analytical chemistry, physical chemistry, biochemistry, food chemistry, microbiology, etc. Food sensory evaluation, food additives, food fermentation, food quality control and management, new food processing technology, food factory design, etc.
professional field
Learning direction
Food processing, storage and transportation (grain and oil processing, sugar engineering, fermentation engineering, refrigeration and preservation technology),
Food nutrition safety and testing (public nutrition, food quality and safety direction),
Food engineering design and research and development (green, organic and functional food research and development, food engineering design),
Food quality management and supervision,
Food enterprise management (food circulation direction, industrial management, food logistics management),
The courses in different directions are different.
Training objectives
Cultivate compound food science and engineering senior professionals who meet the needs of economic construction and social development, have lofty ideals, high quality, are full of scientific innovation spirit, have extensive engineering foundation, master food nutrition, processing technology and production equipment knowledge, engage in research, design, production, management and new product development, and develop harmoniously morally, intellectually, physically and aesthetically.
Main courses of food science and engineering specialty
Principles of organic chemistry, biochemistry, food chemistry, microbiology, chemical process and equipment and food technology.