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:

Food science and engineering is an undergraduate major in Chinese universities. Mainly study basic knowledge and skills in chemistry, biology, food engineering, food technology, etc., and conduct food production technology management, product development, engineering design, quality control and scientific research in the food field. For example: the design of yogurt fermentation technology, the processing and production of canned food, the research of food nutritional components, the supervision and inspection of food quality, etc.

Material supplement:

1, main course of food science and engineering:

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.

2, food science and engineering professional 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).

3, food science and engineering training objectives:

This major aims to 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 a broad engineering foundation, are proficient in food nutrition, processing technology and production equipment knowledge, engage in research, design, production, management and new product development, and develop harmoniously in morality, intelligence, physique and beauty.