what courses are offered in food science and engineering
The university system offering food science and re-engineering is different in curriculum setting because of its different professional emphasis. Taking Zhejiang University as an example, students majoring in food science and engineering mainly study the basic theories and knowledge of chemistry, biology and food engineering, and receive basic training in food production technology management, food engineering design and scientific research. Professional core courses include food chemistry and analysis, food nutrition, food microbiology, food engineering principles, introduction to food technology, food equipment and factory design.
The major courses of food science and engineering in China Agricultural University include organic chemistry, biochemistry, physical chemistry, food chemistry, food microbiology, principles of food preservation, principles of food engineering, biostatistics and experimental design, nutrition, food analysis, agricultural product processing technology, curriculum design of agricultural product processing technology, food safety and quality control, food machinery and equipment, food factory design, etc.
The main courses of food science and engineering in South China University of Technology include inorganic chemistry, organic chemistry, analytical chemistry, physical chemistry, food microbiology, food biochemistry, food analysis, principles of food processing and preservation, and food engineering equipment.
generally speaking, the courses offered by this major include chemistry, biology, food chemistry, food analysis, food microbiology, food nutrition, food engineering principles, food technology and food safety, etc.
II. Main courses of food science and engineering
Specialized courses, basic courses and optional courses: Food Technology, Food Analysis, Food Materials Science, Principles of Food Engineering, Food Machinery and Equipment, Food Nutrition, Food Preservation, Food Packaging, etc. Inorganic Chemistry, Organic Chemistry, Analytical Chemistry, Physical Chemistry, Biochemistry, Food Chemistry, Microbiology, etc. Food Sensory Evaluation, Food Additives, Food Fermentation, Food Quality Control and Management, New Food Processing Technology, Food Factory Design, etc.
What are the main courses of food science and engineering in Sichuan Agricultural University
Food science and engineering (science)
This major cultivates high-quality compound professionals with basic theories, basic knowledge and basic skills in the field of food science and engineering, and with the abilities of food research and development, production management and quality control, etc.
◆ educational system: four years, with bachelor's degree in engineering.
Main discipline: food science and engineering.
◆ Main courses: advanced mathematics, linear algebra, inorganic and analytical chemistry, organic chemistry, basic biochemistry, food chemistry, food microbiology, principles of food engineering, engineering drawing, food machinery and equipment, food analysis, food nutrition, food safety, food technology, food packaging, storage and marketing of horticultural products, food additives and food factory design.
◆ Employment destination: After graduation, you can choose to apply for graduate students to continue studying for a master's degree, or you can work for administrative institutions, scientific research institutions, schools or modern food enterprises, engaged in food production technology management, new product research and development, quality control, food engineering design, food production supervision and other aspects.
what are the major courses of food science and engineering?
Universities offering food science and engineering have different courses because of their different professional emphases. Taking Zhejiang Quanjiang University as an example, students majoring in food science and engineering mainly study the basic theories and knowledge of chemistry, biology and food engineering, and receive basic training in food production technology management, food engineering design and scientific research. Professional core courses include food chemistry and analysis, food nutrition, food microbiology, food engineering principles, introduction to food technology, food equipment and factory design. The major courses of food science and engineering in China Agricultural University include organic chemistry, biochemistry, physical chemistry, food chemistry, food microbiology, principles of food preservation, principles of food engineering, biostatistics and experimental design, nutrition, food analysis, agricultural products processing technology, curriculum design of agricultural products processing technology, food safety and quality control, food machinery and equipment, food factory design, etc. The main courses of food science and engineering in South China University of Technology include inorganic chemistry, organic chemistry, analytical chemistry, physical chemistry, food microbiology, food biochemistry, food analysis, principles of food processing and preservation, and food engineering equipment. Generally speaking, the courses offered by this major are chemistry, biology, food chemistry, food analysis, food microbiology, food nutrition, food engineering principles, food technology and food safety, etc.
5. What courses should food engineering and science major take?
Main subjects:
Chemistry, biology, food science and engineering.
main courses:
organic chemistry, biochemistry, food chemistry, microbiology, chemical process and equipment and principles of food technology.
Main practical teaching links:
Including process experiment, course design, production practice, graduation practice, graduation design (thesis), etc., generally arranged for 31 weeks.
Academic year:
4 years
Degree awarded:
Bachelor of Engineering or Agronomy
What are the main courses of food science and engineering in Sichuan Agricultural University
Food science and engineering (science)
This major cultivates basic theories, basic answers and basic skills in the field of food science and engineering, and scientific culture with the ability of food research and development, production management and quality control.
◆ educational system: four years, with bachelor's degree in engineering.
Main discipline: food science and engineering.
◆ Main courses: advanced mathematics, linear algebra, inorganic and analytical chemistry, organic chemistry, basic biochemistry, food chemistry, food microbiology, principles of food engineering, engineering drawing, food machinery and equipment, food analysis, food nutrition, food safety, food technology, food packaging, storage and marketing of horticultural products, food additives and food factory design.
◆ Employment destination: After graduation, you can choose to apply for graduate students to continue studying for a master's degree, or you can work for administrative institutions, scientific research institutions, schools or modern food enterprises, engaged in food production technology management, new product research and development, quality control, food engineering design, food production supervision and other aspects.
what are the main courses of food science and engineering major in qijiangnan university
national characteristic major, the first batch of "excellent engineer education and training plan" major of the Ministry of Education, the national professional comprehensive reform pilot major, the brand major of Jiangsu Province, and the key major of Jiangsu Province
Training objectives: this major aims to train senior engineering and technical personnel who are fully developed in morality, intelligence, physique, beauty and labor to meet the needs of food industry and social development in the 21th century. Have a strong sense of social responsibility, solid foundation, wide knowledge, strong ability and high quality, and be able to engage in food production technology management, quality control, business management, product development and engineering design in the food processing, circulation, import and export, health and quality supervision and management departments.
training requirements: according to the characteristics of food science and engineering, this major pays attention to the cultivation of students' quality, and strives to make students have the characteristics of solid foundation, wide knowledge, strong ability and high quality, and have the ability to analyze and solve problems and innovative consciousness. At the same time, it pays attention to improving humanities, laws and regulations, professional ethics and other qualities, so that students can become senior engineering and technical talents in the food field and have the potential to become high-quality compound and innovative talents.
Through the study of this major, graduates will meet the following requirements in terms of knowledge, ability and quality:
(1) Engineering knowledge: mathematics, natural science, engineering foundation and food professional knowledge can be used to solve complex engineering problems in the food manufacturing process.
(2) problem analysis: the basic principles of mathematics, natural science and engineering science can be applied to identify, express and analyze complex engineering problems in food manufacturing process through literature research, so as to obtain effective conclusions.
(3) design/develop solutions: be able to design solutions to complex engineering problems in food manufacturing process, design food processing systems and unit equipment or food technological processes that meet specific needs, and be able to reflect innovation consciousness in the design process, taking into account social, health, safety, legal, cultural and environmental factors.
(4) research: based on scientific principles and scientific methods, we can study complex engineering problems in food manufacturing process, including designing experiments, analyzing and interpreting data, and getting reasonable and effective conclusions through information synthesis.
(5) using modern tools: being able to develop, select and use appropriate technologies, resources, modern tools and information technology tools for complex engineering problems in the food manufacturing process, including the prediction and simulation of complex engineering problems, and being able to understand their limitations.
(6) engineering and society: based on the background knowledge of food engineering, we can make a reasonable analysis, evaluate the impact of food engineering practice and solutions to complex engineering problems on society, health, safety, law and culture, and understand the responsibilities we should bear.
(7) environment and sustainable development: be able to understand and evaluate the impact of engineering practice on complex engineering problems in food processing on environmental and social sustainable development.
(8) professional norms: having the literacy of humanities and social sciences and a sense of social responsibility, being able to understand and abide by engineering professional ethics and norms in food engineering practice and fulfill responsibilities.
(9) individuals and teams: able to assume the roles of individuals, team members and leaders in a team with a multidisciplinary background.
(11) communication: be able to communicate effectively with colleagues in the industry and the public on complex engineering problems in the field of food science and engineering, including writing reports, designing manuscripts, making statements, clearly expressing or responding to instructions. Have a certain international vision and be able to communicate and exchange in cross-cultural background.
(11) project management: understand and master the principles of project management and economic decision-making methods, and can be applied in a multidisciplinary environment.
(12) Lifelong learning: Have the awareness of autonomous learning and lifelong learning, and have the ability to keep learning and adapt to development.
main courses: biochemistry, microbiology, food chemistry, food nutrition, food safety, food analysis, food technology, food factory design, food factory machinery and equipment.
further education: in recent three years, the proportion of further education at home and abroad is about 37%. Students can go to famous food universities/research institutions in Europe and America (such as Cornell University, University of California, Davis, British Food Research Institute, University of Guelph in Canada, University of Vakhnin in the Netherlands, etc.) to study for master's/doctor's degree, or go to domestic "985" key universities, research institutes of Chinese Academy of Sciences and other units for postgraduate study.
Employment destination: enterprises and institutions related to food processing and relevant administrative departments (such as large domestic and foreign food enterprises such as Yizi, Nestle, Unilever, Bright Dairy, COFCO, scientific research institutes such as China Academy of Agricultural Sciences, food and drug administration system, industrial and commercial bureau system, etc.). The employment rate reached 111% in 2118.
8. What are the specialized courses for food science and engineering?
There are general classes and small classes for this major:
The specialized courses for the general class include: food chemistry, food microbiology, food technology, food nutrition, food quality and safety, food additive development, food engineering principles, food machinery and equipment, fermentation engineering principles, food enzymology, food packaging, marketing, enterprise management and so on.
Small-direction classes are like food science and engineering (food nutrition direction), with specialized courses including biochemistry, food chemistry, human physiology, microbiology, nutrition, food raw materials science, nutrition catering design, cooking theory and technology, catering hygiene and hotel management, etc.
Nine major subjects of food science and engineering
This major is based on food science and engineering science. The study of food nutrition and health, technological design and social production, food processing and storage and food safety and hygiene is an important part of life science and engineering science, and an important bridge connecting food science and industrial engineering.
With the increasing food crisis caused by the world population expansion, the arrival of the era of large-scale industrialization in the food field and people's concern for food nutrition and hygiene deepened. The specialty of food science and engineering plays an increasingly important role in the fields of engineering design, nutrition and health, safety testing and supervision and management in the food industry.
according to different institutions, this major includes food processing, storage and transportation, food nutrition safety and detection, food engineering design and research and development, food quality management and supervision, and food enterprise management. It is increasingly valued and supported by all sectors of society, and its employment prospects are good.
Curriculum
Specialized courses, basic courses and elective courses:
Food Technology, Food Analysis, Food Materials Science, Principles of Food Engineering, Food Machinery and Equipment, Food Nutrition, Food Preservation, Food Packaging, etc. Inorganic Chemistry, Organic Chemistry, Analytical Chemistry, Physical Chemistry, Biochemistry, Food Chemistry, Microbiology, etc. Food Sensory Evaluation, Food Additives, Food Fermentation, Food Quality Control and Management, New Food Processing Technology, Food Factory Design, etc.
major direction
study direction
food processing, storage and transportation (grain and oil processing, sugar engineering, fermentation engineering, cold storage and preservation technology),
food nutrition safety and detection (public nutrition, food quality and safety direction),
food engineering design and research and development (green, organic, functional food research and development, food engineering design).
Training objective
To train compound senior professionals in food science and engineering who meet the needs of economic construction and social development, have lofty ideals, excellent quality, are full of scientific and innovative spirit, have a broad engineering foundation, master the knowledge of food nutrition, processing technology and production equipment skillfully, engage in research, design, production, management and new product development, and develop morally, intellectually, physically and aesthetically harmoniously.
ten main courses of food science and engineering
organic chemistry, biochemistry, food chemistry, microbiology, chemical process and equipment and principles of food technology.