Xihua university Institute of Food and Biological Engineering was founded in 1984, and established the Department of Food Engineering. Formerly known as the Department of Food Engineering of Sichuan University of Technology, it was renamed the College of Food and Biological Engineering on 20 14. The college has five undergraduate majors: food science and engineering, food quality and safety, bioengineering, pharmaceutical engineering and environmental engineering. [ 1]
Brief introduction of college
edit
The college has a relatively complete training system for undergraduate and master students. The undergraduate course enrolls five majors: food science and engineering, food quality and safety, bioengineering, pharmaceutical engineering and environmental engineering. Among them, food science and engineering are national majors, while bioengineering and pharmaceutical engineering are provincial majors. Established the education and training plan for outstanding engineers in food science and engineering in Sichuan Province, the education and training plan for outstanding engineers in pharmaceutical engineering and the education and training plan base for outstanding agricultural and forestry talents. He holds a master's degree in food science and engineering, a master's degree in food engineering and a professional degree in pharmaceutical engineering. At present, there are 1544 students, including graduate students 1 10 and undergraduate students 1434. Graduates are favored by employers, with an undergraduate employment rate of 92% and a graduate employment rate of 100%. There are 63 faculty members, including 26 masters tutors, 6 professors/kloc-0 and 24 associate professors. More than 90% of teachers have doctoral and master's degrees.
Our laboratory covers an area of more than 6,200 square meters, with 9 10 sets of equipment, with a total equipment value of more than 30 million yuan. Based on the influence of food science in and out of the province and extensive cooperation in Industry-University-Research, with the advantages of interdisciplinary subjects, we fully integrate the superior resources of the college and carry out scientific research around the basic problems of food, biology, pharmacy and environment and the key technical problems of industrial development. In the past five years, more than 200 scientific research projects have been completed, more than 500 papers have been published in Chinese core journals, 62 papers have been included in SCI, 78 invention patents have been authorized, 26 provincial appraisal achievements have been completed, and 9 achievement awards have been won at or above the provincial level. (Data as of 20 15)
teacher
edit
It has a teaching and research team with high academic qualifications and titles, including 39 professors and associate professors, and more than 95% of the teachers have doctoral and master's degrees.
personnel training
edit
Undergraduate training
At present, there are more than 0/000 undergraduates/kloc. In the course of 50 years of running a school, the college has accumulated rich experience in talent training, formed a unique advantage in cultivating innovative talents, and trained thousands of high-quality senior engineering and technical talents for national social and economic construction, which has been widely praised by the society.
The specialty of food science and engineering trains senior engineers who master the scientific principles, engineering techniques and basic skills of food science and engineering, and are engaged in food processing technology management, quality control, product development, engineering design and safety inspection in the field of food science and engineering.
Food Quality and Safety This major trains senior engineering and technical personnel who have mastered the knowledge of biological science, food science, food nutrition, food toxicology, food safety and testing, food standards and regulations and food quality management, and can be engaged in the analysis and testing, nutrition and safety evaluation, dietary nutrition guidance, quality management and certification, quality control and other aspects of the food industry.
Bio-engineering majors train senior engineering and technical personnel who have the basic theory, basic skills and knowledge of modern bio-engineering, master the professional knowledge and skills of modern fermentation engineering, and engage in research and development, production management, quality control and product marketing in the field of fermentation engineering.
Pharmaceutical engineering majors train senior professionals who have the basic theories, knowledge and skills of pharmacy, pharmacy and pharmaceutical preparation engineering, and can engage in the production, research, development, process design and technological innovation of pharmaceutical preparations and pharmaceutical technology and related fields.
Environmental engineering majors train senior technical talents with the theoretical basis of environmental pollution control, environmental monitoring, environmental assessment, environmental planning and management technology and the ability of design, construction, research and development, operation and management. Can be engaged in management, research and development, debugging and design work in environmental protection bureau, environmental monitoring station, water group, environmental design company, environmental assessment company and environmental protection equipment unit.
Postgraduate training
The college has a first-class master's degree in food science, full-time academic food science, agricultural product processing and storage engineering, food nutrition and safety; Full-time professional degree in food engineering and pharmaceutical engineering, with more than 20 instructors. At present, the total number of graduate students has reached 100.
scientific research
edit
Scientific research team
I. Deep processing of agricultural products
Sichuan is rich in agricultural products resources, and there are many bulk and characteristic agricultural products, but the processing rate is not high. Therefore, the deep processing of agricultural products is of great significance to the development of food industry in Sichuan Province. This subject has an academic team composed of many well-known experts and young doctors who returned from studying abroad in their early years. Relying on the relatively perfect research technology platform of this discipline, the deep processing of Sichuan bulk characteristic agricultural products such as lemon, potato and rice is the main content, which has formed certain characteristics and advantages.
Second, food biotechnology.
With the rapid development of biotechnology and its deep penetration in food industry, food biotechnology has become an important technical platform for food processing. Relying on food biotechnology not only promoted the technological upgrading of traditional food industry, but also gave birth to a new food industry. This discipline focuses on the discipline construction and scientific research of Sichuan traditional food fermentation industry and oil processing, and has formed distinctive characteristics and outstanding advantages.
Three. Food quality and safety
Food safety is the most concerned issue in the world. China is a big country in food production and trade, and food safety is a major issue related to China's national economy and people's livelihood. Sichuan is a big province of food production and consumption, but most food enterprises have low scientific and technological content, small scale and great proportion of traditional technology, and the problem of product quality and safety is very prominent. Over the years, experts and professors in this discipline have conducted in-depth research on the construction of food quality and safety system and the detection technology of toxic and harmful substances in food, and accumulated a good research foundation and research results, which has a high influence in the field of food quality and safety in Sichuan Province. This subject was awarded the title of "Modern Food Processing Technology and Quality and Safety Experimental Demonstration Center" by the Ministry of Education in 2009.
Fourthly, the research and utilization of natural active substances.
It is of great significance to obtain natural active substances with clear functions from various animal and plant resources as the base material of health food, which is of great significance to promote the development of health food industry in China. Sichuan's animal and plant resources, especially the rich resources of traditional Chinese medicine, provide a unique geographical advantage for the research and development of health food and its functional base materials. Relying on the academic team composed of many young doctors majoring in food science, biology, nutrition, traditional Chinese medicine, chemistry, etc., this discipline has developed discipline construction and scientific research around the natural active ingredients of medicinal and edible resources, forming certain characteristics and advantages.