Four-year Academic Program
Major Code: 082701
Program Profile:
The national first-class undergraduate major of Food Science and Engineering is based on the discipline of Food Science and Engineering. The supporting agricultural science of this discipline has entered the top one-thousandth globally in the ESI ranking. In the 2023 Shanghai Ranking's Global Ranking of Academic Subjects, the Food Science and Engineering discipline ranks fourth in the world. The Food Science and Engineering major was established in 1952 and was accredited by the Ministry of Education for engineering undergraduate programs in 2009, 2012, 2015, and 2019; it also passed the international professional certification of the American IFT Higher Education Committee in 2019. The major focuses on cultivating students with a broad knowledge foundation and strong innovative and practical abilities, with a sense of patriotism and a global perspective, possessing the potential and foundation to become elites or leaders in the food science and engineering industry, and becoming triple innovative (innovation, creation, entrepreneurship) talents with lifelong learning capabilities.
Graduation Requirements:
№1. Engineering knowledge: Be able to apply mathematical, natural science, computing and engineering fundamentals, as well as engineering expertise, to solve complex engineering problems in the field of food science and engineering.
№2. Problem analysis: Be able to utilize the first principles of mathematics, natural science and engineering science to identify, formulate, study and analyze complex engineering problems in the field of food science and engineering, draw conclusions based on evidence, and consider sustainable development holistically.
№3. Design/development of solutions: Be able to design creative solutions for complex engineering problems in the field of food science and engineering, and design systems, components or processes to meet specific requirements, while appropriately considering public health and safety, life cycle costs, net zero carbon, as well as resource, cultural, social and environmental factors.
№4. Research: Be able to use research methods to study complex engineering problems and systems in the field of food science and engineering, including based on research knowledge, designing experiments, analyzing and interpreting data, and integrating information to provide valid conclusions.
№5. Use of tools: Be able to create, select and apply appropriate technologies, resources and modern engineering and information technology tools, including prediction and modeling, recognizing their limitations, to solve complex engineering problems in the field of food science and engineering.
№6. Engineers and the World: Be able to analyze and evaluate the outcomes of sustainability, social, economic, sustainability and health and safety, legal and environmental impacts in solving complex engineering problems in the field of food science and engineering.
№7. Ethics: Have human and social science literacy, social responsibility, apply ethical principles, commit to professional ethical engineering practice and norms; and abide by relevant national and international laws; demonstrate the necessity of understanding diversity and inclusiveness.
№8. Individual and collaborative teamwork: Be able to effectively function as an individual, member or leader in diverse and inclusive teams, as well as in multidisciplinary, remote and distributed environments.
№9. Communication: Be able to communicate effectively and inclusively in food science and engineering complex engineering activities with the engineering community and the entire society, considering culture, language and learning differences, including writing and understanding effective reports and design documents, and conducting effective presentations and communication.
№10. Project management and finance: Understand and master the engineering management principles and economic decision-making methods in the field of food science and engineering, and apply them to one's own work as a team member and leader, managing projects in a multidisciplinary environment.
№11. Lifelong continuous learning: Recognize the need and be prepared and capable of engaging in: i) independent and lifelong learning ii) adapting to new technologies and emerging technologies, and iii) critical thinking in the context of the most extensive technological changes. Have the ability to continuously learn and adapt to development and changes.
Major Feature：
A national first-class major, based on the key discipline - Food Science and Engineering. It has strong faculty, abundant experimental and practical platforms. It has passed the engineering education accreditation and international accreditation by the Ministry of Education multiple times. It adheres to the principle of thick foundation and emphasis on practice, pays attention to the integration of multiple disciplines, and enables students to have a broad range of employment opportunities.
Awarded degree: Bachelor of Engineering degree
Core Courses：
Food Biochemistry (including experiments), Food Microbiology (including experiments), Food Chemistry, Food Analysis (including experiments), Food Safety (food toxicology, food processing safety control), Food Nutrition, Food Technology (including experiments), Principles of Food Processing and Preservation (including experiments), Food Processing Machinery and Equipment, Introduction to Food Factory Design
Featured Teaching Courses:
Freshman Seminar: Modern Food Sterilization Technology, Life、Diet、Health, The Digestive Tract Journey of Food, Food Nutrition and Health, Green Processing of Food
Special Topic Seminar: Introduction to Food Science and Engineering
All-English Courses: Food Quality Management, Food Genetic Engineering
Interdisciplinary Courses: Food Microbiology, Food Biochemistry, Principles of Food Processing and Preservation
School-Enterprise Cooperation Course: Food Factory Design Training
Innovative Practice Course: Food Microbiology Experiment, Food Biochemistry Experiment, Food Analysis Experiment, Food Processing and Preservation Principle Experiment
Entrepreneurship Education Course: Innovative Thinking and Entrepreneurial Practice in Food Engineering
Labor Education Course: Graduation Internship
