Food Quality and Safety
Programme Code: 081407W          Duration4 years
Educational Objectives:
Objective 1: [Foundations]To cultivate the students’ knowledge about the  solid specialized basic principle, means and tools etc, to foster their skill in food safety inspection , food safety management and other actual operation, to help them be well prepared to employ their basic knowledge to the practice of food quality and safety.
Objective 2: [Professional Knowledge]To cultivate the students who can use the basic principle of food quality and safety to solve the problems in the practice and industrial requirements in a creative way.
Objective 3: [Teamwork/Leadership]To cultivate students’ communication and cooperation abilities and leadership in the teamwork, when conduct practice of food quality and safety.
Objective 4: [Engineered Systems] To cultivate the students’ awareness that the ability of research of food quality and safety, engineering design and technology management is an important component of design and equipment of food quality and safety, and thus to be dedicated to serve our society and the world.
Objective 5:[Societal Impact] To cultivate the students’  correct view on the choice and application of food quality and safety on the potential impact of daily life and the health of people.
Objective 6:[Global Awareness] To cultivate the students’  awareness of undertaking their duties competitively and responsibility.
Objective 7:[Lifelong Learning]The graduates of food quality and safety is capable of every kind of career path, and have the ability of lifelong learning.
Speciality Features:
This specialty emphasizes the training of high-level professional personnel toward the 21st century. Its curriculum focuses on the cultivation of ability of students who can obtain and employ knowledge to solve the practical problems of food quality and safety during the life process, etc. This specialty is equipped with excellent teachers, quality teaching and learning environment, plus highlighted teaching characteristics of "industry, academic and research”, all of which are good for the students' study of specialized courses and practice of practical skills. This specialty’s general strength is among the best in the country. 
Educational Requirement:
Educational Requirement:
The objective system of each course is composed of a corresponding set of cultivation purposes, which are the appropriate knowledge, ability and quality that students are supposed to gain.
Knowledge Structure
A1 Fundamental knowledge of literature, history, philosophy and art;
A2 Fundamental knowledge of social science research methods;
A3 Fundamental and frontier knowledge of natural science and engineering;
A4 Fundamental knowledge of mathematics and logic;
A5 Core knowledge of food quality and safety;
A6 Knowledge of specialized technique;
A7 Management knowledge;
A8 Cross-cultural, international knowledge
Ability Requirements
B1The ability of clear thinking and accurate language expression;
B2 The ability of discovering, analyzing and solving problems;
B3 The ability of critical thinking and independent working;
B4 The ability of cooperating and communicating with different various people;
B5 Preliminary aesthetic ability on the literary and artistic work;
B6 At least one foreign language proficiency;
B7 The capacity for lifelong learning
B8 Organization and management capacity;
B9A sense of innovation and creativity;
B10 Analytical writing skills
Quality Requirements
C1 Ambitious, strong-willed—with the pursuit of civilization heritage, the truth, the rejuvenate of nation, as well as the benefit of human race;
C2  Diligent, pragmatic, down to earth, hardworking, excellence striving;
C3 Physical and mental harmony, open-minded—with good physical and mental quality, as well as the tolerant mentality of multicultural and broad international perspective;
C4 Quick thinking, innovative awareness——diligent in thinking, good at research, with strong interest in innovation, full of curiosity and desire to solve problems;
C5Noble values—with the correct legal awareness, professional ethics and a strong sense of social responsibility, as well as strong initiative, responsible and cooperative awareness.
Degree Conferred: Bachelor of Engineering
Main Courses:
Inorganic Chemistry, Organic Chemistry,Analytical Chemistry,Physical Chemistry,Fluid Mechanics and Heat Transfer, Mass Transfer and Separation Processes,Food biochemistry,Food Microbiology, Food Standard and Regulation , Food Safety and Detection , Food Quality Management, Food chemistry.
Featured Course:
Courses Taught in English: Food Quality Management
Bilingual Courses: Fluid Mechanics and Heat Transfer;Food biochemistry ;food packaging technology, Food Analysis
Seminar (including freshmen seminars and thematic seminars): Introduction of food quality and safety
Innovation Practice Courses:
Entrepreneurship Education Courses: Food Quality Management
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