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来源: 添加时间: 2021-05-13

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

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

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

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

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.

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

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.

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

Length of schooling: 4 years

School Years: 3-6 years

Degree: Bachelor of Engineering

4. Major Disciplines and Correlative Professions

Major Disciplines: Food  Science and Engineering

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

 

Category

Compulsory

Optional

Total Credits

Credits 

Proportion (%) 

Credits 

Proportion of Theoretical Teaching (%)

Total Hours / Weeks

Hours Proportion of Theoretical Teaching (%)

Credits

Hours

Credits

Hours

General Courses

58.5

960



113.5

83.76

51.54

1920H

50.00

Specialized Basic Courses

19

340



16.74

17.71

Specialized Courses

24.5

436

11.5

184

31.72

32.29

Subtotal

102

1736

11.5

184

100

100

Including: Practice Hours:   324       

The Percentage of Total Hours: 16.88%

/

/

Practice

22

22W



22

16.24

/

22W

/

Total

124

11.5

135.5

100

/

1920H+22W

/

 

 


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