Four-year Academic Program
Major Code: 082702
Program Profile:
The National First-Class Undergraduate Major - Food Quality and Safety belongs to the first-level discipline of Food Science and Engineering. This discipline was established in 1952 and was granted the right to confer master's degrees in 1986 and doctoral degrees in 1990. A postdoctoral research station was set up in 1992. This major was established in 2004 and implements the mentor system. It boasts a strong teaching staff and abundant experimental and internship platforms. Over 80.50% of the teachers in this major have overseas study experience, and they are academically active. 81.71% of the teachers have at least six months of experience in enterprises or engineering. This major is supported by a solid disciplinary foundation, emphasizing the improvement of engineering quality, innovation ability, and international vision. Some professional courses are taught in English or bilingual. The major focuses on cultivating students' solid theoretical foundation and practical skills. It has 3,000 square meters of experimental teaching space, and the total value of experimental instruments and equipment reaches 45 million yuan.
Graduation Requirements:
No. 1. Engineering Knowledge: Apply mathematics, natural sciences, computing and engineering fundamentals, as well as engineering knowledge specific to the field of food quality and safety, to
develop solutions for complex engineering problems in this area.
No. 2. Problem Analysis: Utilize the first principles of mathematics, natural sciences and engineering sciences to identify, formulate, investigate and analyze complex engineering problems in the field of food quality and safety, draw well-reasoned conclusions, and consider sustainability in an integrated manner.
No. 3. Design/Development of Solutions: Design creative solutions for complex engineering problems in the field of food quality and safety, and design systems, components or processes to meet specified needs, taking into account public health and safety, life-cycle costs, net-zero carbon, and resource, cultural, social and environmental factors appropriately.
No. 4. Research: Use research methods to study complex engineering problems and systems in the field of food quality and safety, including knowledge-based research, designing experiments, analyzing and interpreting data, and synthesizing information to provide effective conclusions.
No. 5. Modern Tools: Create, select, and apply appropriate technologies, resources, and modern engineering and information technology tools, including prediction and modeling, and recognize their limitations to solve complex engineering problems.
No. 6. Engineers and the World: Be able to analyze and evaluate the outcomes of sustainable development, and the impacts of social, economic, sustainability, health and safety, legal and environmental factors in solving complex engineering problems in the field of food quality and safety.
No. 7. Ethics: Apply ethical principles, commit to professional ethical engineering practice and norms, and abide by relevant national and international laws. Demonstrate an understanding of the necessity of diversity and inclusiveness.
No. 8. Individual and Teamwork: Function effectively as an individual, team member or leader in diverse and inclusive teams, as well as in multi-disciplinary, remote and distributed environments.
No. 9. Communication: Communicate effectively and inclusively with the engineering community and the broader society in complex engineering activities in the field of food quality and safety, including writing and understanding effective reports and design documents, and making effective presentations; taking into account cultural, linguistic and learning differences.
No. 10. Project Management and Finance: Apply knowledge and understanding of engineering management principles and economic decision-making, and apply them to one's own work as a member and leader of a team, managing projects and multi-disciplinary environments.
No. 11. Lifelong Learning: Recognize the need and be prepared and capable of engaging in: i) independent and lifelong learning ii) adapting to new and emerging technologies, and iii) critical thinking in the context of the broadest technological changes.
Major Feature:
A national-level first-class undergraduate program, it focuses on teaching with a broad foundation across multiple disciplines, emphasizes the cultivation of students' research, technological development, and engineering practice capabilities, and strives to produce triple-innovative (innovation, creation, entrepreneurship) talents with profound scientific and engineering knowledge, a sense of patriotism and a global perspective for industries such as food safety, food processing, and food quality and safety control.
Awarded degree: Bachelor of Engineering degree
Core Courses:
Organic Chemistry, Analytical Chemistry, Food Biochemistry (including experiments), Food Microbiology (including experiments), Food Analysis (including experiments), Food Toxicology, Food Standards and Regulations, Food Safety and Testing (including experiments), Food Chemistry, Food Nutrition and Hygiene, Principles of Food Processing and Preservation (including experiments), Food Additives, Food Quality Management.
Featured Teaching Courses:
Freshman Seminar: Modern Food Sterilization Technology, Life Diet Health, Food Nutrition and Health, Food Digestive Tract Journey, Food Green Processing
Subject Frontiers Course: Food Biotechnology, Frontiers of Food Production and Safety Science, Future Food, Food Genetic Engineering
Interdisciplinary Courses: Food Physical Properties, Food Harmful Microorganism Control Technology, Food Enzyme Engineering, Introduction to Functional Foods
School-Enterprise Cooperation Course: Food New Product Development and Safety Practice, Foodborne Epidemiology, Food Safety Professional Investigation, Food Factory Design Training, Cognitive Internship, Graduation Internship, Graduation Design (Thesis)
Entrepreneurship Education Course: Entrepreneurship Training Camp (Three Ones Program)
Labor Education Course: Graduation Internship
