This major studies the knowledge of chemistry, biology, food engineering and food technology, and trains senior engineering and technical personnel who can engage in food production technology management, quality control, product development, scientific research and engineering design in the food field. Graduates majoring in food science are mainly engaged in education, scientific research and design in institutions of higher learning, scientific research units and design units. There are roughly two directions: large and medium-sized food enterprises (including Sino-foreign joint ventures), engaged in scientific and technological development and organization and management; The business management department of the company is engaged in business sales and enterprise management.
First, the professional basic situation
1, culture target
This major trains senior engineering and technical personnel in food science and engineering who have knowledge of chemistry, biology, food engineering and food technology and can be engaged in food production technology management, quality control, product development, scientific research and engineering design in the food field.
2. Training 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:
Master the basic theories and experimental techniques of biochemistry, food chemistry and microbiology;
◆ Master the methods of food analysis and detection;
◆ Ability in 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;
Master the basic methods of literature retrieval and data query, and have the ability of preliminary scientific research and practical work.
3. Main disciplines
Chemistry, biology, food science and engineering.
Step 4: Main course
Principles of organic chemistry, biochemistry, food chemistry, microbiology, chemical process and equipment and food technology.
Step 5 try teaching
Including process experiment, curriculum design, production practice, graduation practice, graduation design (thesis) and so on. , generally arranged for 30 weeks. Main professional experiment: raw material pretreatment.
6. Study time
Four years.
7. Degree situation
Bachelor degree in engineering or agriculture.
8. Related majors
Bioengineering.
9, the original professional name
Sugar engineering, food engineering, oil engineering, tobacco engineering, food science and engineering, bee science (part), food hygiene and inspection, grain and oil storage, agricultural products storage and processing, aquatic products storage and processing.
Second, the professional comprehensive introduction
Perhaps, as someone joked, food science and engineering is a major that can satisfy people both physically and mentally. "Food is the most important thing for the people". This major studies the problem of eating that is most closely related to people's daily life, and its role cannot be underestimated. Food science and engineering studies the processing methods, processes and equipment used in food industry production. It is the design basis of food production technology and equipment, involving chemistry, physics, agronomy, biochemistry, microbiology, chemical engineering, biochemical engineering, mechanical engineering, human nutrition and food hygiene, environmental management and engineering.
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.
Although food science and engineering is a young technical subject, it has become the main symbol of modern social and economic development and civilization progress. The future development trend is to learn from the development results of genetic technology and develop foods with richer nutrition, more delicious taste and more scientific shelf life. For example, scientists are trying to combine the genes of fish and tomatoes to cultivate a new variety with more nutrition. This is indeed a particularly emerging field. Although people have been arguing about the advantages and disadvantages of genetically modified foods, we still need scientific quantitative analysis, but we believe that this development direction has good market prospects and social benefits. We can give full play to our imagination and let food engineering produce all kinds of new foods, enrich our dining table and beautify our life.
At present, many colleges and universities have set up this major, such as Zhejiang University, Beijing Forestry University and Nanjing Agricultural University. Students of this major should master the methods of food analysis and detection; Able to carry out process design, equipment selection, food production management and technical and economic analysis; Understand the theory and development trend of food storage and transportation, processing, preservation and comprehensive utilization of resources. Graduates are suitable to engage in design, research and production technology management in relevant food research institutions, design departments, inspection units, food factories and enterprises. Of course, if you don't want to enter a specific production department, you can also engage in teaching and scientific research in universities and scientific research institutions. Although it may be a little hard, you will have a rich spiritual life.
Code of food science and engineering: 08 140 1.
Third, develop vocational education.
Food science and engineering (food science and engineering; Engineering) is a typical science and engineering major in colleges and universities in China. According to the discipline classification of the National Science and Technology Bureau, food science and engineering is a first-class discipline, which is in the same position as basic disciplines such as mathematics, physics, biology, astronomy and chemical engineering. It has the characteristics of interdisciplinary infiltration, involving chemistry, physics, biology, agronomy, machinery, environment, management and other disciplines. Especially after 1950s, with the wide application of computer technology and biotechnology in food industry, the food specialty is even more powerful, which makes it possible for human beings to solve the current food crisis.
In fact, speaking of the history of food processing, it can be said that it has a long history, and it was formed as early as the Qinglian Port cultural period in ancient Jiangnan (about 4500 BC-4000 BC). But as far as its education is concerned, it took thousands of years to form.
The earliest ancient academies all set up "six arts"-etiquette, music, archery, bending, calligraphy and mathematics. Workshop-style grain production is far from elegant. Later, the "six arts" evolved into four educational directions: astronomy, mathematics, agriculture and medicine. Although some technical schools that teach agronomy offer productive subjects such as mulberry and sericulture, food production and processing skills are still widely spread among the people in the form of "male transmission to female" or "apprentice", lacking formal school education. For thousands of years, food education has only been looming as an ornament of agricultural education. The earth floats in the long river of history. Until 1927, at the suggestion of educational pioneers such as Cai Yuanpei, the government implemented the university district system, and some agricultural technical schools were merged into universities and changed into agricultural colleges. Some agricultural colleges and universities initially set up food-related agricultural manufacturing departments, which made food science emerge in higher education.
As an independent specialty, food science really appeared in universities, and basically began in the second half of the 20th century on a global scale. With the development of food production technology, there is a demand for senior technicians, process engineers and others, and the vocational education level of cultivating technical talents has gradually reached the level of undergraduate knowledge graduate students.
Drawing lessons from the experience of the Soviet Union, the departments of food and agricultural chemistry of Nanjing University, Zhejiang University, Wuhan University, Fudan University and Jiangnan University were merged into the Department of Food Industry of Nanjing University of Science and Technology (now Wuxi Institute of Light Industry) in the first departmental adjustment in 1952. This is the earliest university in China to recruit undergraduates majoring in food. Subsequently, another major adjustment was made in 1958. The newly established Tianjin University of Science and Technology and Zhengzhou Institute of Light Industry also began to recruit undergraduates majoring in food science, and Zhengzhou Institute of Light Industry took the lead in enrolling students in 198 1 double classes.
Food science and engineering are very important now. It plays different roles in various comprehensive universities, agricultural colleges, light industry colleges and business schools. The latest professional adjustment implemented by the State Education Commission has broadened the scope of this major and made it more scientific and standardized. The expanded professional training direction includes food engineering, sugar engineering, grain engineering, oil engineering, tobacco engineering, food hygiene and quarantine, storage and processing of agricultural products and aquatic products, freezing and cold storage engineering, bee science and so on. At present, China Agricultural University, Tianjin Institute of Light Industry, Zhengzhou Institute of Light Industry, Wuxi Institute of Light Industry, Dalian Institute of Light Industry, South China University of Technology, Zhejiang University, Huazhong Agricultural University, South China Agricultural University, Shanghai Fisheries University, Tianjin Business School and Heilongjiang Business School have all obtained the right to grant master's degrees in food specialty; China Food Fermentation Research Institute, Shanghai Spice Research Institute and other units have also set up training centers for awarding master's degrees. South China University of Technology and Wuxi University of Light Industry have the right to award doctoral degrees in food science and engineering. According to the statistics at the end of 1993, there are 83 food majors in colleges and universities nationwide 1075, including 60 four-year undergraduate students (now it has increased to 76), and the rest are three-year or two-year junior college students. At present, the number of students in school is 6.5438+0.7 million.
Among many colleges and universities, Wuxi University of Light Industry is particularly mature in discipline construction, featuring fermented food and grain and oil: the former Zhengzhou Grain Institute (now Henan University of Technology) is the largest grain, oil and food industry institute in China; Zhengzhou Institute of Light Industry, which is located in the same place, is praised by peers as the "Huangpu" for training tobacco professionals. South China Institute of Technology is a leader in sugar engineering. In addition, the "storage and processing of agricultural products" of Southwest Agricultural University is a national key discipline, while Yunnan Agricultural University is unique in bee science and has a special "bee science research institute". Therefore, students who prefer a certain food major can choose a suitable school according to their "taste".
Seeing the growth of food specialty, we should not forget the educators and academic leaders who have made the greatest contribution to it. It is they who have passed on the scientific kindling from generation to generation, and continuously delivered a lot of "fresh blood" for the food industry in China, such as Professor Ding, former president of Wuxi Institute of Light Industry, who devoted himself to the research on "the deep development and utilization of food resources and its engineering technology", and Professor Xu Shiying who has made outstanding achievements in "food hydrocolloids and food polysaccharides" and so on. Looking at the development of food specialty in China, the achievements of "teaching" and "learning" are gratifying. However, as one of the three pillar industries, the food industry still faces a serious shortage of talents, especially high-level talents. According to incomplete statistics, professionals in China's food industry only account for 3-4% of the total number of employees, and food science and technology talents with master's and doctoral degrees are even scarcer. At the same time, there is an imbalance of food talents all over the country, and many county-level small factories don't even have specialized food technicians. All of the above are extremely disproportionate to the status of the largest industry in the country's total output value of various industries. Looking overseas, the proportion of food professionals in the total number of employees in western developed countries can reach more than 20%. This is because developed countries attach great importance to the cultivation of food talents, and almost all famous universities, such as MIT, Wilson University, Tokyo University and Cambridge University, have departments of food science and nutrition science. Therefore, China's efforts to develop higher food education and cultivate scientific and technological talents in this industry have been forced by the situation and cannot be ignored.
Looking around the world, the food industry (including salt mining, food processing, beverage manufacturing and tobacco processing) ranks first in the world with a turnover of $2./kloc-0. 8 trillion, surpassing the automobile, aviation, information and other industries. In China, the total output value of food industry in 2000 doubled on the basis of 1994, reaching 700 billion yuan. Joining WTO is both a severe test and a rare opportunity for the food industry.
It is estimated that the world population will increase by 73 million every year in the next 20 years, and the demand for food is bound to increase sharply. Convenience, quick freezing, preservation, health care, microwave, leisure, food for children and the elderly, healthy drinks and condiments will be popular all over the world. The "great blood transfusion" in the food industry has pointed out the direction for food professional education.
As a cross-century young generation, I believe that it is a wise choice to actively participate in this ancient and hopeful team and "paste a lot of people's mouths".
Fourth, professional employment data analysis
Verb (abbreviation of verb) Professional Employment Situation and Trend
As the saying goes, "Food is the most important thing for the people". Food is the material basis for human survival and reproduction, and it is the first need for human growth and health. Because it is directly related to the rise and fall of a country and a nation, no government can despise the development of food industry in more than 0/00 countries and regions in the world. Because of its important position in the national economy, food industry, machinery industry and chemical industry are called the three pillar industries of the country. In China, food science has been designated as a first-class discipline by the Ministry of Science and Technology, and has the same status as mathematics and physics. Under it, there used to be many specific majors such as sugar engineering, food engineering, oil engineering, tobacco engineering, storage and processing of agricultural products, but in the latest professional catalogue issued by the Ministry of Education, these majors have been unified as "food". This greatly broadens the field of food engineering, which is conducive to cultivating more wide-caliber and compound modern scientific and technological talents in China's food industry and enhancing the employment competitiveness of graduates.
With the continuous development of science and technology, the modern food industry is developing in a scientific, automatic and large-scale direction. The competition of food industry at home and abroad is finally reflected in the competition of technology and talents. The key to the development of food industry is personnel training. In China, there are many universities offering food science and engineering or similar majors, but most of them are concentrated in light industry colleges, former domestic trade colleges and agricultural colleges. Among these universities, South China University of Technology, Zhejiang University (Huajiachi Campus), China Agricultural University and Wuxi University of Light Industry all have certain strengths and characteristics. In addition, Tianjin University of Science and Technology, Dalian Institute of Light Industry, Huazhong Agricultural University, Tianjin Business School, and Henan University of Technology (formerly Zhengzhou Grain College) also obtained the right to grant master's degrees in food science. This shows that at present, China has basically established an education system to train high-level food science and technology talents. Judging from the feedback from the distribution departments of these college graduates and relevant state departments, food science graduates are engaged in education, scientific research, design and other work in addition to continuing their studies, applying for postgraduate studies or studying abroad. The whereabouts are roughly as follows: large and medium-sized food enterprises (including Sino-foreign joint ventures) are engaged in scientific and technological development and organization and management; The business management department of the company is engaged in business sales and enterprise management.
However, in recent years, due to the system reform of state-owned enterprises, the food industry generally has poor benefits, and the employment difficulty of food graduates has suddenly increased. Judging from the employment rate of 99 graduates from universities directly under the Ministry of Education, the overall employment rate of light industrial agricultural university, the largest carrier of food specialty, is not high. The employment rate of Wuxi University of Light Industry and Northwest Agricultural Science and Technology University is less than 70%, ranking the last two among 45 subordinate universities. The famous universities are still like this, and the situation of other universities can be imagined. On the other hand, in the same university, the food specialty is also very cold and cheerless compared with the computer, electronic communication and other majors. Many outstanding students from Shanghai Jiaotong University, Sun Yat-sen University, South China University of Technology and other famous schools have received employment notices from high-tech companies in their junior year, and the monthly salary during the probation period is generally around 3,000 yuan; In contrast, there are relatively few employment opportunities and low salaries in the food industry, which disappoints many young people full of passion and fantasy. Reflected in further studies and employment, food science majors can't recruit high-scoring candidates, and the situation of low quality of students has not changed; In order to stay away from the food industry, it is difficult for many food units to find suitable talents to improve their conditions. Due to the poor students and the grim employment situation, many light industry and food colleges have changed their names and opened many popular majors. This vicious circle, which is not conducive to the development of the food industry, shows no signs of improvement so far.
A food major student at China Agricultural University said frankly, "To tell the truth, I don't want to give up my major after studying for several years. But what can we do? You see, on the one hand, the information industry is booming, and on the other hand, food units are constantly reducing staff and increasing efficiency, going bankrupt and merging. Where do you think I should go? "
At present, the specialty of food science and engineering has almost become an unpopular specialty, and it is an indisputable fact that it is difficult to recruit students and find jobs. However, can it be considered that food specialties have disappeared in the sunset and are not worthy of attention? The answer is obviously no.
First of all, as mentioned above, the food industry is one of the three pillar industries of the national economy, and its important role in a national industrial system is beyond doubt. China is also the largest country in the world, with a population of more than 13 billion, and its demand for food is still great. What's more worth mentioning is that over the past 20 years of reform and opening up, the living standards of urban and rural residents in China have been continuously improved, and the demand for food has gradually changed from a single food and clothing type to a colorful boutique technology type. The latest data show that Engel's coefficient, which reflects the percentage of food consumption expenditure in total living expenditure, is 44.5% in cities and 53.4% in rural areas in China, which has reached or approached the international average level of 40-50%. It shows that the proportion of traditional food manufacturing and simple food processing in food industry is declining. Rich people began to pay attention to health and nutrition, which has formed a huge potential market. High-tech and high value-added food enterprises are constantly emerging and have created many well-known brands. It can be predicted that in the near future, the intensive processing industry of nutritious health food, biological food and food will develop greatly, and there will be a great demand for high-quality professional scientific and technological talents. Those food graduates with expertise and the courage to innovate will become the protagonists of these emerging enterprises.
Secondly, the sluggish production in the food industry and a large number of laid-off workers are inevitable in the system reform of state-owned enterprises. For a long time, the rapid economic growth in China has brought about high employment growth. Under the planned economy system, the state relies on administrative means to allocate resources, including the contracting and unified allocation of labor, and implements the policy of high employment and low wages. The food industry, as a labor-intensive industry and an enterprise that produces consumer goods in short supply, has absorbed a large number of people. There are too many redundant constructions in various places, and the production efficiency is low. Under the condition of market economy, the employment of talents has entered the market, the freedom of graduates' employment choice has increased, and the flow of talents has been active and smooth. In order to better meet the requirements of the market economy for the food industry, accelerate the reform of the management system of state-owned food enterprises, actively try and promote the reorganization of property rights of many small and medium-sized enterprises, adjust and improve the ownership structure, explore various forms of public ownership, and improve the management quality and efficiency of state-owned food enterprises. Establish a competitive mechanism for the survival of the fittest, encourage mergers and standardize bankruptcies, actively set up a number of enterprise groups with considerable strength across regional industries, implement a modern enterprise system, take science and technology as the driving force, carry out refined and deep processing of food, enhance the knowledge economy, vigorously develop intelligent talents, improve the talent reward mechanism, and accelerate the pace of knowledge renewal. "
It is conceivable that with the deepening of reform and the implementation of various policies, the employment situation of food graduates will be improved.
Connecting with the world brings great challenges to China's grain market and circulation order, but it also brings historic opportunities. The introduction of advanced technology and management system provides a stage for food industry graduates to display their talents.
"Science and technology are the primary productive forces". With the progress of science and technology, the food industry is also undergoing major reforms. In the future, the food industry will abandon the traditional production and processing mode, move towards high technology and high added value, and March into the depth and breadth of the food industry.
Engaged in all work related to food production, testing and development after graduation;
Food laboratory technician-conduct quality inspection during food production;
Food production supervisor-technical management and coordination of the whole production process;
Food research and development personnel-apply modern nutrition knowledge to research and develop new and efficient foods;
Food quality inspector of import and export customs.
Distribution of intransitive verbs colleges (part)
Sichuan Institute of Technology xihua university Sichuan Agricultural University Yunnan Agricultural University Shaanxi University of Science and Technology Gansu Agricultural University Ningxia Agricultural College Xinjiang Agricultural University Beijing Agricultural College Tianjin University of Science and Technology Hebei University of Economics and Business Hebei Agricultural University Shanxi Agricultural University Inner Mongolia Agricultural University Dalian Institute of Light Industry Changchun University of Technology Jilin Agricultural University Jilin Engineering and Technology Teachers College Qiqihar University Heilongjiang Baa Agricultural University Northeast Agricultural University Harbin University of Commerce Shanghai University of Science and Technology Shanghai Jiaotong University University Shanghai University Jiangsu University Nanjing University of Finance and Economics Yangzhou University Huaihai Institute of Technology Zhejiang University of Technology Ningbo University Anhui Institute of Engineering and Technology Anhui Agricultural University Fuzhou University Fujian Agriculture and Forestry University Jimei University Jiangxi Agricultural University Nanchang University Shandong Institute of Light Industry Shandong Agricultural University Laiyang Agricultural College Shandong Normal University Zhengzhou Institute of Light Industry Henan Agricultural University Wuhan College of Science and Technology Hubei Institute for Nationalities Xiangtan University Hunan Agricultural University Zhanjiang Ocean University Zhong Kai Agricultural Technology College Guangxi. University Guangxi Institute of Technology Northwest Minzu University China Agricultural University Shenyang Agricultural University Dalian Fisheries College Shanghai Fisheries University Nanjing Agricultural University Huazhong Agricultural University South China Tropical Agricultural University Southwest Agricultural University Northwest A&F University Shihezi University Jinan University Jilin University East China University of Science and Technology Jiangnan University Zhejiang University Hefei University of Technology China Ocean University South China University of Technology Sichuan University Guangdong University of Technology Henan University of Science and Technology Beijing Forestry University