Food Science and Engineering (For International Students)

1. Objectives

Food Science and Engineering is to provide internationally competitive undergraduate education, aiming to cultivate application-oriented talents in the fields of food science and engineering, who know China well and are friendly to China. It is designed to prepare students with basic knowledge, theories and skills as an engineer, with social sense of responsibility, innovation consciousness, practice ability, cognitive ability, team cooperation and communication ability, in order to be employed in food and relevant areas such as technology development, engineering design, production and marketing management.

2. Qualifications

l To have the basic principles and professional knowledge of maths, natural science and engineering science so as to analyze and solve complex engineering problems.

l To be skilled in using modern tools and resources to meet specific needs, and study complex engineering problems based on scientific principles and methods.

l To be familiar with engineering background knowledge so as to evaluate the social, health, safety,environmental, legal and cultural impact of professional engineering practices.

l To have humanistic and social science literacy and social responsibility so as to understand and abide by engineering professional ethics and norms in engineering practice.

l To have teamwork awareness and ability and to be effective in communication with team members.

l To be able to communicate in a cross-cultural context, and have the ability to track and catch up with the international frontier development and independent innovation.

l To be able to learn independently and apply the new technology in engineering practice and adapt to development.

3. Length of schooling, School Years and Degree

l Length of schooling: 4 years

l School Years: 3-6 years

l Degree: Bachelor of Engineering

4. Major Disciplines and Correlative Professions

l Major Disciplines: Food  Science and Engineering

l Correlative Professions: Food Quality and Security, Marine Resources Development Technology

5. Core Courses

Comprehensive Chinese, Overview of China, Food Biochemistry, Food Microbiology, Food Chemistry, Food Nutrition, Food Engineering Principles, Food Products Development, Food Technology, Food Analysis, Food Safety and Quality Control, Food Analysis.

6. General Scheme

Allocation of Credits and Hours