Food Science and Engineering
Speciality Code: 081401        Schooling Years 4 years
Educational Objectives:
This program aims to cultivate high-level innovative engineering& management talents who insist the socialist road and are all-round development in morality, intelligence, sports, aesthetics and laboring. Objective 1: [Foundations] Educate students to lay a firm foundation in basic principles, methods and means of basic knowledge required for the food science and engineering speciality, and understanding of the professional cutting-edge developments and trends. Through the training of experimental skills, engineering practices, computer application, and scientific research and engineering design, the students will learn to apply the basic knowledge to the food science and engineering practice.
Objective 2: [Professional Knowledge] Help the students to develop strong creative consciousness, and the abilities of the comprehensive utilization of food science and engineering principles and techniques to analyze and solve practical problems for industrial demands.
Objective 3: [Teamwork/Leadership] Cultivate the students to communicate and cooperate in the team effectively, and then to have the leadership in the field of food science and engineering.
Objective 4: [Engineered Systems] With the development of process design, equipment selection, food production management and technical and economic analysis capacity, the students will be familiar with the food engineering system and use the cognitive ability to serve the community and the world.
Objective 5: [Societal Impact] Cultivate students' correct view on the food science and technology selection, design and application for the people's daily life, and the potential impacts of food engineering on the industry and economic structure and human health.
Objective 6: [Global Awareness] Instill in students' clear global thinking, and competitive and responsible attitude to serve the evolving environment.
Objective 7: [Lifelong Learning] Graduates can work well in government departments, enterprises, research and education institutes, and are capable of working in food quality supervision, health and epidemic prevention, commodity inspection, production control, trade management, planning and design, technology and product R & D, and education and training work. Students should have the ability of self- learning and life-long learning.
Speciality Features:
This speciality is one of the characteristic speciality of Guangdong Province. The discipline the speciality belongs to is national and Guangdong provincial key disciplines. Its comprehensive strength ranks top in china. The speciality  features: a long history with strong faculty and strong engineering education background; "Industry-University-Institute" cooperation guarantee the ability training in engineering practice; excellent scientific research feedback and promote teaching; international exchange make students having more open field of vision.
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. The speciality pays attention to the cultivation of high quality personnel for the twenty-first century. Its curriculum is set to educate students with knowledge and ability of applying knowledge to solve practical problems in engineering.
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 science and engineering;
A6 Knowledge of food science and engineering;
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;
B9;B9A sense of innovation and creativity;
B10 ;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;
C5 Noble 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 Microbiology; Food Biochemistry; Food Analysis; Principles of Food Processing and Preservation; Food Engineering Equipment
Featured Course:
Courses Taught in English: Food Biochemistry, Principles of Food Processing and Preservation
Bilingual Courses: Mass Transfer and Separation Processes, Food Biochemistry, Principles of Food Processing and Preservation, Food Analysis, Food Packaging Technology
Research Courses: Experiment of Food Biochemistry, Experiment of Principles of Food Processing and Preservation
Seminar: Introduction of Food Science and Engineering, Food Standard and Regulation
Innovation Practice Courses: Experiment of Food Microbiology, Experiment of Food Biochemistry, Experiment of Food Inspection and Analysis, Experiment of Principles of Food Processing and Preservation
Entrepreneurship Education Courses: Lecture
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