Food Science and Engineering（4-year Undergraduate Program, Bachelor of Engineering）
To fulfill the needs of food industry development and food supply of the society, this program is designed to train international technical talents, who are armed with basic theory and skills in food science and technology, chemistry and biology science. Students registered for and trained under this program will become familiar with international food science and engineering work, including food production, storage, processing, circulating and nutrition. They could be the Chinese friendly, international experts in food industry on food research and development, engineering design, production management, quality control, and be qualified on educational work, scientific research work and governmental administration.
According to the systematic education involving general, fundamental and professional knowledges, FSE should:
A1. Let students have humanistic quality, train students to master basic interdisciplinary knowledges in food field and built the required knowledge structure in the FSE area for professionals;
A2. Train students to have sound knowledge base of food science and engineering, awareness of food source character, food storage and processing, productive administration, quality control; Be familiar with the international food industry status and development, and has an overall food science research ability.
A3. Train students to use FSE-related fundamental theory, including food processing and technology, food quality and safety, food nutrition and health, and know-how in solving practical problem, leading to “applied” food talents for social needs;
A4. Train students to have good sense of social responsibility, international view, interpersonal skill, innovation and entrepreneurship, which help to meet the job requirement in the FSE-related field.
A5. Train students with outstanding cooperative spirit and ability.
A6. Train students with mental health and correct values, have ability and habit of self-learning and lifelong learning.
Students under this program should:
B1. (Engineering basics) Master basic mathematics, natural science, engineering basics, food science and engineering, advanced methods and techniques in the worldwide, and be prepared for the future engineering problems in the food science field.
B2. (Problems analysis) Train the students to master the principles of mathematics, natural science and engineering, recognize, express and go research about complex problems in the food science field, and have a feasible idea.
B3. (Design and development) Learn the basic character of food source, be proficient in process design, equipment selection, administration of food processing system, and economic analysis. Let the students be familiar with food manufacturing, products development and quality control system, and culture the students with innovative thinking.
B4. (Research) Train the students to apply the basic principles of fundamental science, suitable methodology to analyze the complex problems happened in the food manufacturing.
B5. (Use advanced tools) Facing complex food science problems, the students should apply suitable techniques, resources, modern tools and information technology, and analyze the underlying reasons and limits.
B6. (Engineering and society) Learn the international laws, standards and guidelines in the food field, be familiar with technical index, intellectual property, and industry politics in the engineering field. Recognize and analyze the application and potential effects of novel products and technology on the society development, ecological environment, culture and safety.
B7. (Environment and sustainable development) Understand and estimate the complex food engineering activities that could affect the environment and society development. Recognize the fact of a community of shared future for mankind, and always follow the principles of maintaining the natural ecology in the food production.
B8. (Occupation code) Build sound personality, correct value of life, good scientific literacy, and social responsibility, be brave enough to hold the principles and face the risks and challenges.
B9. (Personality and teamwork) Have a favorable teamwork conscious and ability, willing to cooperate with teammates and finish the collaborate works. Be a good executor or a leader to maintain high efficiency of a team.
B10. (Communication) Have a capacity of communication and expression. Can express orally or literally well on the ideas. Have an international vision and knowledge, learn the novel food science and development in the worldwide.
B11. (Project management) Understand and master the methods in food processing and marketing management, be familiar with the knowledge of management and economy in food projects, and operate confidently in different situation.
B12. (Lifelong learning) Has a strong willing and ability of lifelong learning and management. Get used to the society development and be prepared for the personal promotion by the continuous learning.
Core Disciplines：Chemistry, Biology, Food Science, Food Engineering
Major Courses：Organic Chemistry, Food Microbiology, Food Biological Chemistry, Principles of Food Engineering, Food Nutrition, Food Analysis, Introduction to Food Safety, Introduction to Food Technology Processing, Instrument Analysis, etc.
Practical Training：Two weeks for practical work, 2 weeks for comprehensive lab experiments, 14 weeks for undergraduate project and thesis, the credit hour of practical training accounts for 44% of total class hours.
Program Length：4 yearsDegree：Bachelor’s Degree in Engineering