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 majors of food science and engineering include food science and engineering, food quality and safety food engineering, dairy project, brewing engineering, grape and wine engineering, food nutrition and inspection education, cooking and nutrition education. Professional Name Professional Code Food Science and Engineering 82700 Food Science and Engineering 8270 1 Food Quality and Safety 82702 Food Engineering 82703 dairy project 82704 Brewing Engineering 82705 Grape and Wine Engineering 82706 Food Nutrition and Inspection Education 82707 Cooking and Nutrition Education 82708 Introduction to Food Science and Engineering. 1. Business training objectives of food science and engineering major: This major trains senior engineering and technical personnel of food science and engineering with knowledge of chemistry, biology, food engineering and food technology, who can be engaged in food production technology management, quality control, product development, scientific research and engineering design. Business training requirements: Students in this major mainly study the basic theories and knowledge of chemistry, biology and food engineering, receive basic training in food production technology management, food engineering design and scientific research, and have the basic ability of food preservation, processing and comprehensive utilization of resources. Main subjects: chemistry, biology, food science and engineering. Main courses: organic chemistry, biochemistry, food chemistry, microbiology, chemical process and equipment and principles of food technology. Main practical teaching links: including process experiment, course design, production practice, graduation practice, graduation design (thesis) and so on. , generally arranged for 30 weeks. Length of study: four years. Degree awarded: Bachelor of Engineering or Agronomy. Training objectives of food quality and safety specialty: the specialty of food quality and safety can adhere to the socialist road, develop morally, intellectually and physically in an all-round way, have knowledge of chemistry, biology, food quality and safety, understand food industrial production, and be able to engage in food quality and safety detection, evaluation, supervision and management and scientific research in food, sanitation, environmental protection, quality supervision, import and export trade and other fields. Business training requirements: after graduation, students are familiar with the laws and standards related to food nutrition, hygiene, safety and environmental protection, master modern food hygiene analysis theory and experimental technology, have the working ability to manufacture food safety technical standards and establish food safety system, and have good comprehensive quality. Main subject: food processing technology course. Main courses: biology, chemistry, food quality and safety theory courses. Main practical teaching links: professional course design, graduation design, etc. , generally arranged for 28 weeks. Length of study: four years. Degree awarded: Bachelor of Third Engineering. Training goal of grain engineering specialty: to train advanced technical application-oriented professionals who can engage in grain production technology management, grain and oil product processing, grain engineering planning and management, etc. Business training requirements: employment direction: technical and management work in the fields of grain production, storage and transportation, processing and sales. Main courses: introduction to food engineering, food production technology and food product processing. Main courses: introduction to food engineering, food production technology, food product processing, food storage, food transportation, food marketing, food engineering principles, food microbiology, food analysis, grain and oil processing technology, fermented food technology, baking products technology, food machinery and equipment, curriculum design, comprehensive training of food storage and transportation, production practice, graduation practice, etc. , as well as the main characteristic courses and experimental links of each school. The main practical teaching links are: introduction to food engineering, food production technology, food product processing, food storage, food transportation, food marketing, food engineering principles, food microbiology, food analysis, grain and oil processing technology, fermented food technology, baking products technology, food machinery and equipment, curriculum design, comprehensive training of food storage and transportation, production practice, graduation practice and so on. , as well as the main characteristic courses and experimental links of each school. Length of study: four years. Degree award: bachelor of engineering or above. What majors does food science and engineering include? Published by for reference only. Please pay attention to the home page for details.