Food science and engineering mainly study the basic knowledge and skills of chemistry, biology, food engineering and food technology, and carry out 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.
Based on food science and engineering, food science and engineering majors study 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.
According to the classification of national disciplines, the discipline of food science and engineering belongs to the national first-class discipline, which has the same status as basic disciplines such as mathematics, physics, biology, astronomy and chemical engineering, and has the characteristics of interdisciplinary infiltration, involving many disciplines such as chemistry, physics, biology, agronomy, medicine, machinery, environment and management. The specialty of food science and engineering is an important part of life science and engineering science, and it is also an important bridge connecting life science and engineering science. With the aggravation of the food crisis caused by the world population expansion and the arrival 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 technical engineering, nutrition and health, safety inspection, supervision and management of food industry. Cultivate high-level compound engineering and technical talents such as nutritionists, quality inspectors, engineers and R&D personnel for the society.
Professional background
The research of life science needs the diversification of nutritional components in food. In order to meet the nutritional needs of different levels of life, this is a problem that needs to be solved in food development. The changes of information technology, life science and food culture show us the trend of globalization and integration of food industry in the future. The pressure brought by the rapid population expansion on agriculture needs to be shared in food engineering. China is a big agricultural country, and the rational utilization and storage of agricultural resources is the key to restrict agricultural development. From the day when culture and technology developed rapidly, diet was no longer a trivial matter. The emergence, development and peak of food science and engineering are determined by natural science and engineering science. The purpose of food science and engineering is to cultivate knowledge of chemistry, biology, food engineering and food technology. Applying the basic theories and knowledge of chemistry, biology and food engineering in research and practice, engaging in the basic training of food production technology management, food engineering design and scientific research, has the basic ability of food preservation, processing and comprehensive utilization of resources. Master the basic theories and experimental techniques of biochemistry, food chemistry and microbiology; Master the methods of food analysis and detection; Able to carry out process design, equipment selection, food production management and technical and economic analysis; Familiar with the principles, policies and regulations of food industry development; Understand the theoretical frontier and development trend of food storage and transportation, processing, preservation and comprehensive utilization of resources. Based on the unique conditions, China's food science has developed rapidly, and some achievements have been made in the fields of grain and oil and plant protein engineering, especially in the research of plant protein molecules. An important aspect of food science and engineering is the introduction and application of chemical unit operation, and the development of food engineering unit operation, thus promoting the development of food industry in the direction of large-scale, continuous and automation. The development of food science and engineering is closely related to chemical engineering and bioengineering. Her development direction is to use new packaging means and equipment to improve food packaging technology, improve food preservation performance and shelf life. Improve cooking technology and aseptic packaging technology; Study reasonable energy-saving devices to reduce the cost of frozen food; Optimization, automation and computer application of unit operation in food engineering.
Training objectives
Supported by solid scientific theory, engineering technology and practical training, cultivate good political and cultural quality, have the basic ability of foreign language and computer application, and systematically master the basic knowledge and skills of food science and engineering. Specialists in food science and engineering who can engage 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 production, processing, circulation, education, scientific research, import and export, health supervision, safety management and other departments related to food science and engineering, and have extensive knowledge and adaptability in many fields.
Curriculum system
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 disciplines
Chemistry, biology, food science and engineering.
main course
Organic chemistry, biochemistry, food chemistry, microbiology, chemical process and equipment principles and food technology, basic knowledge of food engineering drawing, basic knowledge of food mechanical 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.
Support requirements
Students in this major mainly study the basic theories and knowledge of chemistry, biology and food engineering, receive the basic training of food production technology management, food engineering design and scientific research, and have the basic ability of food preservation, processing and comprehensive utilization of resources.
Graduates should have the following knowledge and abilities:
1. Master the basic theories and experimental techniques of biochemistry, food chemistry and microbiology;
2. Master the methods of food analysis and detection;
3. Capable of process design, equipment selection, food production management and technical and economic analysis;
4. Familiar with the principles, policies and regulations of food industry development;
5. Understand the theoretical frontier and development trend of food storage and transportation, processing, preservation and comprehensive utilization of resources;
6. Master the basic methods of literature retrieval and information inquiry, and have preliminary scientific research and practical work ability.
Trial teaching
Main practical teaching links: including process experiment, course design, production practice, graduation practice, graduation design (thesis) and so on. , generally arranged for 30 weeks.
Employment direction
After graduation, students can engage in food engineering design, new product development, food nutrition research, quality inspection, quality control, technical management, technical supervision, food machinery and equipment management, food packaging design, food storage management, food transportation management, enterprise management, food scientific research and achievement promotion. Being able to engage in product analysis, testing, technical supervision, law enforcement and management in food quality supervision, customs, commodity inspection, health and epidemic prevention, import and export, industry and commerce and other departments; Teaching and scientific research can also be carried out in relevant state organs, institutions of higher learning and scientific research institutes.
Postgraduate entrance examination direction
Food science and engineering, food engineering, food science, food processing and safety, food, oil and vegetable protein engineering, agricultural products processing and storage engineering.