1, clinical medicine
Clinical medicine is one of the medical and health specialties, with a three-year academic system. It mainly trains practical talents who are engaged in the medical treatment and prevention of common diseases and primary health care in grass-roots medical units at or below the county level. Specialized clinical medical education has trained a large number of practical medical and health talents for China.
2. Nutrition
Nutrition is a subject that studies the relationship between human metabolism and food nutrients. By describing the history, origin, development, characteristics and level of nutrition, we can understand the development of nutrition. Nutrition has a far-reaching impact on society, family, industry, health and policy.
3. Bioengineering
Bio-engineering is a new comprehensive applied subject that began to rise in the early 1970s. In 1990s, based on the system theory, the concept of system bioengineering was born. Based on the theory and technology of biology, it is a new technology to create a new species with ultra-long-distance characteristics, and then cultivate this "engineering bacteria" or "engineering cell line" on a large scale through a suitable bioreactor to produce a large number of useful metabolites or play its unique physiological functions.
4. Pharmacy
Pharmacy is a health care industry that connects health science and chemical science, and bears the responsibility of ensuring the safe and effective use of drugs. Pharmacy mainly studies the source, processing, properties, functions, analysis, identification, preparation, production, storage and search (including synthesis) of new drugs. The main task is to continuously provide more effective drugs and improve the quality of drugs, ensure the safety of drugs, and enable patients to treat or cure diseases in the least harmful and most effective way.
5. Major in Food Science and Engineering
The specialty of food science and engineering trains senior engineering and technical personnel 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 in the food field.