I. Training objectives

Cultivate engineering talents with basic theories and knowledge of biology, chemistry, microbiology, engineering and management, master the basic theories, professional knowledge and professional skills of grape and wine science, and be able to engage in the production, management, new technology research and new product development of grape and wine industry.

Second, the basic requirements

Learn the basic theories and knowledge of biology, chemistry, microbiology, grape and wine science, and master professional skills such as grape production, wine-making technology, use and maintenance of wine-making equipment, and marketing. , and has the comprehensive ability to engage in the production, management, marketing, new technology research and new product development of grape and wine industry.

Graduates should have the following knowledge and abilities:

1. Basic theories and knowledge of mathematics, physics, chemistry, biology, microbiology and management.

2. Basic theory and knowledge of grape cultivation, grape base construction and high-quality grape production technology.

3. The basic theory, knowledge and brewing technology of wine science.

4. Wine process design, production equipment principle and use.

5. Basic theories and methods of wine marketing.

6. Basic methods of scientific research.

Third, the main disciplines and related disciplines

Main subject: fermentation engineering

Related disciplines: grape and wine science, fruit science.

Fourth, the main courses

Grape science, wine science, wine engineering, wine marketing.

Verb (abbreviation of verb) practice teaching link

***44.5 weeks (of which 6 weeks do not account for the planned teaching hours), including military training, labor, two courses practice, engineering training, vineyard field skills training, grape winter management practice, grape and wine comprehensive practice, winery production practice, wine project feasibility study report writing, graduation thesis (design) and so on. Innovation and skills ***8 weeks, including social practice I (wine market survey), social practice II (grape and wine production survey) and other innovation and skills projects. Comprehensive practice of grape and wine, social practice I (wine market survey), social practice II (grape and wine yield survey), etc. Students can be sent abroad for short-term and medium-term internships according to their wishes.

Field engineering of food engineering

I. Training objectives and requirements

In order to meet the needs of China's economic construction and socialist construction, graduate students majoring in food engineering are mainly trained in engineering applications, mainly for enterprises, especially large and medium-sized state-owned enterprises, to cultivate applied and compound advanced food engineering technology and management talents. Postgraduates trained in this major should meet the following requirements:

1. This course focuses on cultivating senior professionals who master food engineering production technology and quality control, new fermentation technology and new equipment, and explore the nutritional composition characteristics, microstructure, transformation and control principles of food raw material resources with high-tech engineering research characteristics of food production. Cultivate senior professionals who master the material characteristics, processing technology, material quality transformation, quality control and related quality standards of food raw materials. Cultivate graduate students to master the physical and chemical properties of food, food microbiology and enzymology, high-tech food storage and preservation, high-tech food processing and manufacturing, and the development and utilization of new technology food resources. In the field of food science, master solid basic theory and systematic professional knowledge, and have the ability to independently engage in scientific research or undertake special work.

2 senior professionals who can engage in advanced scientific research, teaching, management and new product development.

3. Master a foreign language, learn English through the school's master of engineering course, and pass the course.

Second, the admission requirements

1. The reverse direction of recruitment is mainly: after obtaining a bachelor's degree, engaged in engineering practice for 3 years or more, recommended by the unit.

2. Applicants must take the entrance examination for the master's degree in food engineering. The examination subjects are foreign languages, mathematics and food chemistry (grape and wine science).

Third, training methods and years of study

1. On-the-job graduate students studying for a master's degree in engineering are required to enter school without leaving their posts, but the cumulative study time at school is not less than 6 months.

2. The study period for studying for the Master of Engineering is 3-5 years.

Fourth, the research direction

1. food engineering technology

2. Grapes and wine

V. Curriculum and credit requirements

This major is divided into three categories: degree courses, designated elective courses and general elective courses. Among them, degree courses

Grape and wine science

Doctoral postgraduate education is the continuation and development of postgraduate education and the main stage of cultivating high-level talents. To fully implement the Party's educational policy and education, we must face the world, the future and modernization, strengthen the education of postgraduate students in moral, intellectual and physical aspects, and better meet the needs of China's modernization in the 2 1 century.

I. Training objectives

Doctoral students in grape and wine science should have a solid and extensive theoretical foundation and systematic and in-depth professional knowledge in grape germplasm resources, modern biotechnology research and breeding, wine grape cultivation theory and technology, microbial strains in fermentation biological process, metabolites and their safety, and theoretical and engineering research on wine quality optimization, and have the ability to independently engage in scientific research and carry out scientific or technological innovation research on grape and wine.

Second, the research direction

The doctoral program in grape and wine science includes grape science, fermentation engineering, bioactive substances and wine engineering.

1. Grape science: mainly studies grape germplasm resources, modern biotechnology breeding, grape physiology and biochemistry, ecological factors of origin and cultivation techniques.

Personnel composition: Professor Li Hua, Professor Zhang, Professor, Professor, Associate Professor Hui and Zhang Yulin Lecturer.

2. Fermentation engineering: mainly study the microbial strains, metabolites and their safety, fermentation technology and its optimization in the process of wine biotransformation.

Personnel composition: Professor Li Hua, Professor Wang Hua, Professor Liu Shuwen, Professor Liu Yanlin, Associate Professor Yuan Chunlong, Senior Laboratory Worker Wei Dongmei and Associate Professor Tao Yongsheng.

3. Bioactive substances: separating and extracting bioactive components from grapes and wine, and developing and researching other by-products.

Personnel composition: Professor Li Hua, Professor Zhang, Professor Yuan Chunlong, Associate Professor Wei Dongmei, Senior Laboratory Worker and Associate Professor.

4. Wine engineering: mainly study the automatic control of wine fermentation process, wine equipment and engineering.

Composition: Associate Professor Gao Chang, Xinjiang Language Lecturer.

5. Wine business: mainly study wine marketing, wine consumer behavior, wine enterprise management, wine industry policy, etc.

Personnel composition: Associate Professor Li, Lecturer Yang, Lecturer.

Third, the length of study.

The minimum study period for part-time doctoral students is 3 years, and that for in-service doctoral students is 4 years. Those who cannot finish their studies on schedule due to special reasons shall submit an application report for extension of defense one year before graduation.

Fourth, the curriculum.

Pay equal attention to course study and thesis work, with course study at least 16 credits, of which degree course at least 10 credits. A degree course with a score of 70 or above is qualified. After completing the teaching practice and the required credits, the doctor's degree can be awarded only after the doctoral thesis is defended and audited by the academic degree evaluation committee of the school. The curriculum adopts the credit system (65438+20 hours of teaching or 30 hours of experiment with 0 score), and the courses are divided into degree courses and non-degree courses.