Food Science and Engineering
Food science and engineering has long been a major symbol of economic development and civilization in modern society although it is a young technical discipline. The food science and engineering major pays attention to the scientific foundation and engineering practice teaching, cultivates the basic knowledge of modern food science and food engineering technology knowledge, and can engage in food production technology management, quality control, product development, scientific research, engineering design, etc. in the food field. Working as a composite senior engineering and technical talent.
The future development trend is to learn from the development results of genetic technology and develop foods with more nutritious, more delicious taste and more scientific shelf life.
The students majored in basic theories and basic knowledge of chemistry, biology and food engineering, and were trained in food production technology management, food engineering design and scientific research. They have basic knowledge of food preservation, processing and comprehensive utilization of resources. ability.
The food industry is sunrise industry and China's largest industry. In 2016, the output value reached 12 trillion, and it is still growing at an annual growth rate of nearly 10%. Therefore, it is absolutely correct to engage in such a large and fast-growing industry. The overall total amount of the food industry in China is large, but the overall processing level is still lagging behind, and there is a lot of room for development, which requires a large number of food science and technology talents.
The professional category involves a wide range of knowledge and rich basic theories. The food science and engineering category currently has three professional directions: food science and engineering, food quality and safety, and food biotechnology. The three majors focus on developing students' expertise in food processing, nutrition and safety.
1. Food Science and Engineering
The food science and engineering specialty focuses on the cultivation of food processing technology and mechanical equipment. The main courses include organic chemistry, biochemistry, microbiology, food chemistry, biochemical principles, food nutrition and safety, food technology, food analysis and testing. , food machinery and equipment, food factory design and environmental protection.
2.Food quality and safety professional direction
The food quality and safety professional direction focuses on the cultivation of food safety testing, nutrition evaluation and quality control. The main courses include organic chemistry, biochemistry, microbiology, food chemistry, biochemical principles, food nutrition, food processing technology, Food analysis and testing, food toxicology, food immunology, food safety, food quality control technology, food quality standards and regulations.
3.Food Biotechnology Professional Direction
The specialty of food biotechnology focuses on the use of modern biotechnology such as genetic engineering, fermentation engineering and cell engineering to develop knowledge in food processing and functional food development. The main courses include organic chemistry, biochemistry, microbiology, food chemistry, biochemistry. Principles, food nutrition, food processing technology, food analysis and testing, genetic engineering principles, fermentation engineering, cell engineering, and enzyme and protein engineering. On the basis of learning theoretical knowledge, set up a series of practical links, curriculum design and professional direction curriculum design to cultivate students' hands-on ability.
4. The development of Food Science and Engineering in China
The food industry is the largest industry in the manufacturing industry. In recent years, China's food industry has developed rapidly and has become an important pillar industry of the national economy. In the first three quarters of 2016, the national food enterprises above designated size completed the main business income of 7.9 trillion yuan, a year-on-year increase of 6.1%, and realized a total profit of 500 billion yuan, an increase of 8.2% year-on-year. The food industry's economic operation has maintained steady progress. Good posture. In addition, after entering the”Thirteenth Five-Year Plan”, the food industry will usher in a key transition period, from the past surviving consumption to healthy consumption; from the past to eat and eat well to meet the diversified needs of food consumption. Industrial transformation has brought new development opportunities to the food industry, and it also indicates that a number of new food professionals have been absorbed.
The employment orientation of graduates of food science and engineering is basically within the scope of “big food industry”, mainly to scientific research, technology development, quality control, management and management, including to universities, research institutes, food enterprises and related industries. Marketing and other work; apply for civil servants to state agencies, customs, commodity inspection, food safety management and other government and institutions to engage in administrative supervision.
Food Materials Science
Principles of Food Engineering
Food Machinery and Equipment
Common skills gained from this degree
- experimental techniques
- methods of food analysis and testing skills
- food production management
- technical and economic analysis
- policies and regulations for the development of the food industry