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Personnel training program of food science and Engineering Since 2020

Author:Time:2020-11-07Hits:

 

 

Guangdong University of Technology

 

 

 

 

College of light industry and chemical engineering

Personnel training program of food science and Engineering

Since 2020

 

 


preface

 

Food industry is one of the important pillar industries of our national economy.At present, China's food industry is in the key period of innovation driven, transformation and upgrading. The scale and automation characteristics of modern food industry inevitably lead to the need for application-oriented talents with solid professional foundation and excellent engineering practice ability.besides.The differences of local economic and social development and industrial base also put forward special requirements for food professionals training.Therefore, the training mode of food professionals needs to actively adapt to the development of local economy and modern food industry, and the talent training program should also comply with this demand.Based on the research on the situation and development trend of food industry in Guangdong Province and the demand for talents' knowledge and ability structure, food science and engineering major has established a professional construction idea to serve the economic construction and development of Guangdong and the Pearl River Delta region. The talent training goal is to have solid training foundation, reasonable knowledge structure, outstanding professional direction and engineering design abilityAnd management level, innovative spirit of Applied Engineering and technical personnel training objectives, and based on this to revise the talent training program.

1Design of personnel training program for food science and Engineering

According to the evaluation and revision system of training programs for food science and engineering, the training program for undergraduates majoring in food science and engineering refers to the national professional standards, international engineering education professional certification standards and supplementary standards for food majors, based on the requirements of modern food industry for talents' knowledge and ability, combined with the talent training orientation and professional characteristics construction objectives of the UniversityDesign.The curriculum of food science and engineering includes general education, mathematics and natural science, engineering foundation, professional foundation, specialty and professional practice

(1) Mathematics and natural science courses: Advanced Mathematics, linear algebra, college physics, inorganic chemistry, organic chemistry, biochemistry, physical chemistry, etc., accounting for 19.7%, meeting the requirements of general standards for engineering education professional certification no less than 15%.

(2) Engineering foundation courses: including university computer foundation, mechanical design basis, engineering drawing, electrical and electronic technology, engineering training, engineering management, chemical engineering principles, food machinery and equipment, accounting for 14.4%.

(3) Professional basic courses: including food chemistry, food raw materials science; food nutrition, food analysis (including experiments), food safety and regulations certification, literature retrieval and scientific paper writing, accounting for 10.6%.

(4) Professional courses: including professional introduction, food factory design and environmental protection, food technology, food additives and application, accounting for 6.9%.

Engineering basic courses, professional basic courses and professional courses accounted for 31.9% of the total credits, which met the requirements of general standards for engineering education professional certification no less than 30%.

 

(5) Practice Teaching: practice teaching includes two parts, namely course experiment and concentrated practice. The latter includes curriculum design, various internships (including cognitive practice, production practice), graduation thesis (Design), etc., accounting for 20.3%, meeting the requirements of engineering education certification standard of no less than 20%.

(6) General education courses of Humanities and Social Sciences: including ideological education, military training, employment and entrepreneurship guidance for college students, mental health education for college students, career planning and entrepreneurship education for college students, public elective courses, etc., accounting for 28.1%, meeting the requirements of engineering education certification standard of no less than 15%.

In the process of training program design, we should pay attention to highlight the chemical advantages of Guangdong University of technology, strengthen the engineering foundation, and pay attention to practical teaching, so as to highlight the engineering characteristics of food science and engineering.For example, chemical engineering principle experiment is one of the important basic practice links of food science and engineering specialty. Many schools can't offer these courses due to limited conditions. This is the advantage of our school. It not only has many high-level professional teachers, but also has provincial chemical experiment teaching center, which is an important work in food industry to cultivate students' unit operation theory and practical abilityArt Link provides good teaching resources.On the other hand, in the process of training scheme design, our school also pays attention to the cultivation of students' engineering basic ability, and increases the mechanical design basis and experimental courses.In addition, in order to expand students' knowledge, the number of optional courses in professional fields reaches 2-3 times of the prescribed class hours. Students with different interests can choose the appropriate courses and provide opportunities for personality development.

2Construction of curriculum system with application-oriented characteristics

The curriculum system is the key link in the talent training mode. It is an effective carrier for the formation of students' knowledge, ability and quality.To cultivate applied talents, it is necessary to construct a curriculum system with application-oriented characteristics.At present, there are 248 colleges and universities offering food science and engineering specialty. Throughout the curriculum setting of colleges and universities, there is a phenomenon of "emphasizing science and neglecting Engineering", which leads to the disconnection of talents cultivated by colleges and universities with social needs. Therefore, it is an urgent and arduous task to construct the curriculum system of food science and Engineering Specialty Based on strengthening engineering ability.To a great extent, the engineering knowledge, engineering ability and engineering quality of the educated are determined by the engineering ability course of food science and engineering specialty. Therefore, the construction of engineering ability curriculum system is the core issue of engineering education.According to the training objectives and requirements of engineering ability of food talents, the curriculum system of engineering ability of food science and engineering specialty is constructed accordingly, as shown in Figure 1. The specific composition of the curriculum system is shown in Table 1.

 

Figure 1 curriculum system structure of food science and Engineering

Table 1 curriculum system of food science and Engineering

Proportion of credits in the major

credit

Course category

Course name

credit

nature

19.7%

31.5

Mathematics and natural science courses

College Physics B

4.5

Compulsory

Advanced Mathematics B

8.0

Inorganic chemistry + experiment

5.0

analytical chemistry

2.0

Organic chemistry + experiment

5.0

Physical chemistry + experiment

5.0

linear algebra

2.0

28.1%

45

General education courses of Humanities and Social Sciences

College Students' career planning and innovative education

1.0

Compulsory

Employment and entrepreneurship guidance for College Students

1.5

Ideological and moral cultivation and legal basis

3.0

Situation and policy

2.0

Mao Zedong Thought and the theoretical system of socialism with Chinese characteristics

5.0

Outline of modern Chinese history

3.0

Basic Principle of Marxism

3.0

Military theory

2.0

Mental health education for College Students

1.5

Military training

2.0

Sports

4.0

College English

8.0

Public election of Humanities

9.0

31.9%

23

Engineering Foundation Courses

Fundamentals of university computer

2.0

Compulsory

Fundamentals of mechanical design C

4.0

Engineering drawing

3.0

Electrical and electronic technology

2.0

Engineering ethics

1.5

engineering management

1.5

Engineering training

1.5

Principles of Chemical Engineering

5.0

Food machinery and equipment

2.5

17

Professional basic courses

Food Chemistry

2.0

Compulsory

Biochemistry + experiment

4.0

Food Microbiology

2.5

Food Nutrition

1.5

Food analysis

1.5

Food safety and regulation certification

1.5

Literature retrieval and scientific paper writing

1.0

No less than 4 credits for elective courses

 

Experimental design and mathematical statistics

1.5

Professional English

1.5

Food material science

1.5

food enzymology

2.0

Food international trade

1.0

11

Professional courses

Introduction to major

1.0

Compulsory

Food factory design and environmental protection

1.5

Food technology

2.5

Food additive and its application

2.0

New technology of food processing

2.0

Elective

No less than 4 credits

Modern food fermentation technology

2.0

Food packaging, storage and transportation

2.0

Food quality management

2.0

Aromatherapy technology and aromatherapy culture

2.0

Modern food instrument analysis

2.0

20.3%

32.5

Engineering practice and graduation project

Comprehensive experiment of food specialty

2.0

Compulsory

Innovative experiment of food specialty

1.0

Curriculum design of food machinery and equipment

2.0

Curriculum design of food factory design

2.0

Food microbiology experiment

1.0

Food Chemistry Experiment

1.0

Food analysis experiment

1.0

Experiment of chemical engineering principle

1.0

Electronic Technology Lab

1.0

College Physics Experiment

1.5

Analytical chemistry experiment

1.0

Cognitive practice

1.0

Production practice

3.0

Graduation project (Thesis)

14.0

Food science and Engineering

Food science and engineering

 

Major code: 082701

Code: 082701

Length of schooling: four years

Length of Schooling: Four Years

Degree: Bachelor of Engineering

Degree: Bachelor of Engineering

Preparation time: December 2019

Time of Formulation: Nov, 2019

 

1Training objectives

This major aims to cultivate students with correct value orientation and high sense of social responsibility, systematically master the basic theoretical knowledge and basic skills in the field of food science and engineering, be familiar with professional frontier technology, have innovative consciousness and practical ability, and be able to engage in scientific research, technology development, quality control and production management in food production, processing, circulation and food science and engineering related fieldsTo meet the needs of social, economic, scientific and Technological Development in Guangdong.

The specific training objectives are as follows:

Training Objective 1: have a correct outlook on life and value orientation, have a strong sense of responsibility and professionalism, have the ability to collect, analyze and express information, and adhere to the priority of public interest in engineering practice.

Training objective 2: have engineering knowledge and professional skills to solve complex food engineering problems, and have innovation consciousness and application innovation ability.

Training objective 3: have the sense of cooperation and competition, and have strong communication, coordination and organization management ability.

Training objective 4: have the ability to acquire knowledge and adapt to development, and be competent for technical responsibility, quality control and production management in food engineering related fields.

. Educational Objectives

This specialty aims to train high-quality engineering and technical personnel who have correct value orientation and high sense of social responsibility, systematically grasps the basic theoretical knowledge and basic skills in the field of food science and engineering, are familiar with the frontier technology, are full of innovative consciousness and practical ability, and can be competent for scientific research, technological development, engineering design, production management, and engineering related fields and meet the needs of Guangdong social, economic and scientific and technological development.

Specific training objectives are as follows:

1. Students have a correct outlook on life and value orientation, a strong sense of responsibility and dedication, and the ability to collect, analyze and express information, and adheres to the public interest as a priority in engineering practice.

2. Able to use basic engineering theories, food expertise and modern tools to understand, analyze and solve complex food engineering problems, such as food process design, technology research and development, production (technology) management, and have the consciousness of innovation and the ability to apply innovation.

3. Ability of communication, teamwork and project management.

4. Ability to acquire knowledge and adapt to development, be responsible for technical and organizational positions in food engineering related fields.

2、 Graduation requirements

According to our school orientation of "building a first-class university with Chinese characteristics, supporting innovation driven development strategy, and serving the major needs of economic and social development of the country and Guangdong Province", graduates are required to have a high sense of social responsibility and engineering literacy, be good at cooperation, have the courage to innovate, master the basic knowledge and professional skills required by their major, and have the ability to engage in food science and engineering practiceProfessional competitiveness, can adapt to the food industry to explore the international market and the future development of Guangdong's economic and social requirements for high-quality engineering and technical personnel.

After four years of systematic study, students of this major should meet the following graduation requirements:

1. engineering knowledge: be able to use mathematics, natural science, engineering foundation and professional knowledge to solve food process design and complex food engineering problems.

2Problem analysis: be able to apply the basic principles of mathematics, natural science and engineering science to identify and express the key problems affecting food processing, food quality and food safety, and obtain effective conclusions through literature research and analysis.

3. design / development solutions: be able to design solutions for complex food engineering problems, design units or process flows that meet specific needs, and embody innovation consciousness in the design process, and consider social, health, safety, law, culture and environmental factors.

4Research: be able to study complex food engineering problems based on scientific principles and scientific methods, including designing experiments, analyzing and interpreting data, and obtaining reasonable and effective conclusions through information synthesis.

5Using modern tools: be able to develop, select and use appropriate technologies, resources, modern engineering tools and information technology tools for complex food engineering problems, including prediction and Simulation of complex engineering problems, and understand their limitations.

6. engineering and society: be able to make reasonable analysis based on relevant background knowledge of food engineering, evaluate the impact of food engineering practice and complex food engineering problem solutions on society, health, safety, law and culture, and understand the responsibilities to be undertaken.

7. environment and sustainable development: be able to understand and evaluate the impact of engineering practice on the sustainable development of environment and society.

8. professional norms: have humanities and social science literacy, sense of social responsibility, understand and abide by engineering professional ethics and norms in engineering practice, and fulfill responsibilities.

9Individual and team: able to play the role of individual, team member and leader in the team.

10. communication: be able to effectively communicate with peers in the industry and the public on complex food engineering issues, including writing reports and design drafts, making statements and making clear expressions.It has a certain international perspective.

11Project management: understand and master the engineering management principles and economic decision-making methods, and can be applied in food engineering.

12Have the ability of lifelong learning, learning and social development.

Graduation Requirements

According to our school's orientation of "building a first-class university with Chinese characteristics, supporting innovation-driven development strategy, serving the country and the great needs of economic and social development of Guangdong Province", graduates are required to have a high sense of social responsibility and engineering literacy, be good at cooperation and innovation, and master the basic knowledge and professional skills needed for their major. It has the professional competitiveness to engage in food science and engineering practice, can adapt to the food industry to open up international markets and Guangdong economic and social future development of high-quality engineering and technical personnel requirements. The graduates should have the knowledge and abilities of the followings:

1. Engineering Knowledge: Students have the knowledge needed for engineering work which related to mathematics, natural science, engineering foundation, applied chemistry knowledge and management.

2. Problem Analysis: The basic principle of chemistry, physics, mathematics, natural science and engineering science can be applied, recognized and expressed to analyze engineering problems and obtain a valid conclusion.

3. Design / Develop solutions: Ability to design solutions for complex engineering problems, design systems, units (components) or processes that meet specific needs, and be able to embody innovation in design, taking into account social, health, safety, legal, cultural, and environmental factors.

4. Research: Be able to study complex engineering problems based on scientific principles and scientific methods, including design experiments, analysis and interpretation of data, and obtain reasonable and effective conclusions through information combination. With the initial capacity of research and development for new products, new technology, new technologies and new equipment.

5. Modern Tools Using: Be able to select and use appropriate technology, resources, modern engineering tools and information technology tools for complex engineering issues in the chemical industry.

6. Engineering and Society: Have the ability of conducting a reasonable analysis, evaluation of professional engineering practice and chemical industry complex engineering problem solutions on social, health, safety, legal and cultural impact with the relevant background knowledge of the engineering, and understand the responsibility should be borne.

7. Environment and Sustainable Development: understand and evaluate the impact on the environment and social sustainable development of waste water, waste gas and waste residue in the manufacturing process of chemical products and so on, and have certain environmental protection knowledge and technology

8. Professional Norms: Students with the humanities and social science literacy, social responsibility, can understand and comply with engineering practice in engineering ethics and norms, and fulfill their responsibilities.

9. Individuals and Teams: Be able to take the role of individuals, team members, and the person in charge in a multidisciplinary context.

10. Communication: Be able to communicate effectively with industry peers and the public on the scientific and engineering issues of the chemical industry, including writing reports and design manuscripts, presentations, articulate, and have a certain international perspective to communicate in a cross-cultural context.

11. Project Management: Understand and master the principles of engineering management and economic decision-making methods, and can be use it to apply in a multidisciplinary environment.

12. Lifelong Learning: Possessing a sense of autonomous learning and lifelong learning, and the ability to continuously learn and better adaptation with the social developing.

3、 Characteristics of professional training

1. In line with the needs of regional economic construction and social development

This major implements the teaching concepts of "student-oriented" and "result oriented Education (OBE)" in the formulation of training programs. It pays attention to combining the industry demand and the development of local food industry in Guangdong Province. Facing the whole industry chain, it cultivates the engineering ability of production control and management, quality detection, product and process research and development, engineering design and Optimization in food and related industriesFood science and engineering professional applied engineering talents.

2. Emphasis on practice and engineering ability

The curriculum system of this major emphasizes the connection of science, technology and engineering. Through engineering training, basic experiment of mechanical design, production practice, curriculum design, professional experiment, graduation design (Thesis) and other practical links, the cultivation of students' practical ability and engineering ability is strengthened, so that students can have the basis of food science and engineering, professional knowledge and engaged in food related technologyDevelopment and engineering design ability, good pioneering spirit, innovative consciousness and practical ability in engineering application research.

. Characteristics of the Specialty Education

1. Accord with region's economic construction and social development needs

This major implements the teaching concepts of "student-oriented" and "OBE" in the formulation of the training program, pays attention to combining the needs of the industry and the development of local food industry in Guangdong Province and faces the whole industry chain. The aim was to cultivate the application-oriented engineering talents of food science and engineering who can be engaged in the production control and management, quality inspection, product and process research and development, engineering design and optimization of food and related industries.

2. Lay stress on developing practice and capacity

The curriculum system of this major emphasizes the connection of science, technology and engineering. Through engineering training, basic experiment of mechanical design, production practice, curriculum design, professional experiment, graduation design (Thesis) and other practical links, the training of students' practical ability and engineering ability is strengthened, so that students can have the foundation, professional knowledge and food related technology of food science and engineering The ability of development and engineering design has good pioneering spirit, innovative consciousness and practical ability in engineering application research.

4、 Major disciplines

Food science and engineering, chemistry, biology

. Main Discipline for the Specialty

Food Science and Engineering, Chemistry, Biology

5、 Professional core courses

Organic chemistry, biochemistry, food chemistry, food microbiology, food analysis, food nutrition, principles of chemical engineering, food technology, food machinery and equipment, food additives and applications.

. Core Courses of the Specialty

Organic Chemistry, Biochemistry, Food Chemistry, Food Microorganism, Principles of Food Engineering, Food Technology, Food Processing Machinery, Food Additive and Application.

6、 Characteristic courses

nothing

.Feature Courses 

None

7、 Requirements for graduation credits

The total credits in the class shall not be less than 160 credits, and the credits of practical teaching shall not be less than 40 credits.

. Credits Required for Graduation

Total curricular credits are not less than 160 credits, practice teaching credits are at least 40 credits.

8、 Main practical teaching links

Engineering training, cognitive practice, production practice, electrical and electronic technology training, food machinery and equipment curriculum design, food factory design curriculum design, professional comprehensive experiment, professional innovation experiment, graduation design (Thesis) and various experimental training.

. Main Components of Practical Teaching

Engineering training, Acquaintanceship Practice, Production Practice, Electrical & Electronic Technology Practice, Activity of Innovation of Science and Technology, Course Design of Food Machinery and Equipment, Course Design of Food Factory Design, Comprehensive Experiment for Specialty, Graduation Design /thesis and other Experiments and Practices.

 

9 The composition of curriculum system and the proportion of course credit allocation

Structure of the Course System and Proportion of Course Credits

1. Intracurricular sector

 

Course category

Course Category

Content description

Description

Total credits

Total Credits

Total class hours

Total Teaching Hours

Total credits

proportion

Percentage

Subtotal

Subtotal

have to

repair

Compulsory courses

Public basic courses

Basic Public Courses

Including "Ideological and Political Theory Course", physical education, College English, advanced mathematics, college physics, college computer foundation, etc.

Courses such as Ideological & Political Theories, University Physical Education, College English, Advanced Mathematics, The College Ccomputer Basic Course.

50.5

936

31.6%

62.4%

Professional basic courses

Basic Specialty Courses

The course of basic concept, theory and basic knowledge of building professional foundation platform.

Courses for Constructing the Basic Concepts, Theories and Knowledge Underlying the Specialty.

41

656

25.6%

Professional courses

Specialty Courses

Construct the course of concept, theory and knowledge of professional direction.

Courses for Constructing Concepts, Theories and Knowledge of the Specialty Emphasis.

8.5

136

5.3%

Experimental practice and training

Experimental and Practical Courses

 

22.0

544

13.8%

25.1%

Design (Thesis)

Graduation Design (thesis)

 

18.0

288

11.3%

 

 

 

 

choose

repair

Elective courses

 

School wide public courses (at least 12.0 credits)

University-wide Public Elective Courses (A minimum of 12.0 credits required)

It refers to the public elective courses of Humanities and Social Sciences, natural science and engineering technology.

University-wide Public Elective Courses in Humanities and Social Sciences, Natural Sciences, and Engineering.

12.0

192

7.5%

12.5%

Professional basic courses

(at least 4.0 credits)

Basic Specialty Courses

(A minimum of 3.0 credits required)

It refers to the course of basic theory and knowledge of related disciplines and interdisciplinary.

Courses for Basic Theories and Knowledge in the Main Discipline and Related Disciplines.

4.0

64

2.5%

Professional courses

(at least 4.0 credits)

Specialty Courses

(A minimum of 8.0 credits required)

It refers to the course of basic theory and knowledge in discipline and interdisciplinary direction.

Courses for Basic Theories and Knowledge in the Disciplinary Emphasis and Interdisciplinary Emphasis.

4.0

64

2.5%

Experimental practice and training

(at least 0 credits)

Experimental and Practical Courses

(A minimum of 7.0 credits required)

 

0

0

0

 

Design (Thesis)

(at least take credit)

Graduation Design (thesis)

(A minimum of credits required)

 

0

0

0

total

Total

160.0

2880

100%

100%


2. Extra curricular section

Course category

Category

Course name

Course name

credit

Credits

Total class hours

Total Teaching Hours

experiment

Class hours

Teaching Hours for Experiments

Practical training hours

Teaching Hours for Practice

operate a computer

Class hours

Teaching Hours with Computers

Compulsory

Compulsory part

Public education

Public Education

Entrance education

Entrance Education

0.5

0.5week

0.5 Week

 

 

 

public benefit activities

Social Work

1.0

16

 

16

 

social practice

Social Practice

2.0

32

 

32

 

An introduction to Mao Zedong Thought and the theoretical system of socialism with Chinese characteristics

Extra-curricular Guided Reading of

An Introduction to Mao Zedong Thought and the Theoretical System of Socialism with Chinese Characteristics

1.0

16

 

 

 

Graduation education

Graduation Education

0.5

0.5week

0.5 Week

 

 

 

Senior physical exercise

Physical Exercise of Junior and Senior Students

1.0

16

 

 

 

Professional education

Specialty Education

Manual drawing training

Hand-drawing Training

1.5

24

 

 

 

Subtotal

Subtotal

7.5

120

 

 

 

Elective

Elective part

Name of extracurricular activities

Extra-curricular Activities

Requirements of extracurricular activities and social practice

Requirements for Extra-curricular Activity and Social Practice

Extra curricular credits

Extra-curricular Credits

English and computer

examination

English and Computer Tests

CET-6

National College English Test (CET) 6

Those whose examination results meet the requirements of the school

Meeting Score Requirement of the University

2.0

National Computer Rank Examination

National Computer Rank Examination (NCRE)

Certificate 2 or above

Granted Certificate of or Above Level 2

2.0

National computer software qualification and level examination

National Computer Software Qualification and Proficiency Tests

Programmer certificate

Granted Programmer's Certificate

2.0

Senior programmer certificate

Granted Advanced Programmer's Certificate

3.0

System analyst certificate

Granted System Analyst's Certificate

4.0

Industry qualification examination

Professional Qualification Tests

Participate in the national industry qualification examination

Nationwide Uniform Professional Qualification Tests

Industry qualification certificate

Granted Professional Qualification Certificate

1.0

competition

Contests

school level

University Level

First prize winner

Awarded First Prize

2.0

Second prize winner

Awarded Second Prize

1.0

Third prize winner

Awarded Third Prize

0.5

provincial level

Provincial Level

First prize winner

Awarded First Prize

3.0

Second prize winner

Awarded Second Prize

2.0

Third prize winner

Awarded Third Prize

1.0

whole country

National Level

First prize winner

Awarded First Prize

5.0

Second prize winner

Awarded Second Prize

4.0

Third prize winner

Awarded Third Prize

3.0

Lecture series

Serial Lectures

Attend a series of lectures organized by the school

Attending Serial Lectures Held on the Campus

More than 4 sessions in total

Attending a Minimum of 4 Lectures

1.0

paper

Academic Papers

Published papers in national general journals

Having Papers Published in Nationwide Average Journals

Each paper

Per paper

1.0

Core papers published

Having Papers Published in Nationwide Key Journals

Each paper

Per paper

2.0

Extracurricular scientific and technological innovation activities

Extra-curricular Scientific and Technological Innovation Activities

Participate in extracurricular scientific and technological innovation activities

Participating Extra-curricular Scientific and Technological Innovation Activities

Each item

Per event

1.0

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10、 Curriculum and credit allocation

The curriculum and teaching hours (credits) distribution

Intracurricular sector

Course category

Course Category

Course name

Course Name

credit

Credits

Total class hours

Total Teaching Hours

experiment

Class hours

Teaching Hours for Experiments

Practice

Training hours

Teaching Hours for Practice

operate a computer

Class hours

Teaching Hours with Computers

Compulsory

Compulsory Courses

Public basic courses

Basic Public Courses

Ideological and moral cultivation and legal basis

Cultivation of Ethic Thought & Fundamentals of Law

3.0

48

 

8

 

Outline of modern Chinese history

Conspectus of Chinese Modern History

3.0

48

 

12

 

Mao Zedong Thought and the theoretical system of socialism with Chinese characteristics

An Introduction to Mao Zedong Thought and the Theoretical System of Socialism with Chinese Characteristics

5.0

80

 

16

 

Basic Principle of Marxism

Basic Principles of Marxism

3.0

48

 

12

 

Situation and policy

Situation and Policy

2.0

64

 

32

 

College English

College English

8.0

128

32

 

 

Advanced Mathematics B

Advanced Mathematics

8.0

128

 

 

 

linear algebra

Linear Algebra

2.0

32

 

 

 

Fundamentals of university computer

The College Computer Basic Course

2.0

32

 

 

8

College Physics B

College Physics B

4.5

72

 

 

 

Sports

Physical Training

4.0

144

 

 

 

Career planning and entrepreneurship education for College Students

College Students' Career Planning and Entrepreneurship Education

1.0

16

 

8

 

Employment and entrepreneurship guidance for College Students

College Students Employment and Entrepreneurship Guidance

1.5

24

 

16

 

Mental health education for College Students

College Students Mental Health Education

1.5

36

 

24

 

Military theory

Military Theory

2.0

36

 

 

 

Subtotal

Subtotal

50.5

936

32

128

8

Course category

Course Category

Course name

Course Name

credit

Credits

Total class hours

Total Teaching Hours

experiment

Class hours

Teaching Hours for Experiments

Practice

Training hours

Teaching Hours for Practice

operate a computer

Class hours

Teaching Hours with Computers

have to

repair

Compulsory Courses

Basic specialty courses

Introduction to major

Specialty Introduction

1.0

16

 

 

 

Electrical and electronic technology B

Electrical & Electronic Engineering B

2.0

32

 

 

 

Engineering drawing

Engineering Drawing

3.0

48

 

 

8

Fundamentals of mechanical design C

Fundamentals of mechanical design

4.0

64

6

 

 

inorganic chemistry

Inorganic Chemistry

4.0

64

 

 

 

analytical chemistry 

Analytical Chemistry

2.0

32

 

 

 

Organic Chemistry

Organic Chemistry

4.0

64

 

 

 

Physical chemistry

4.0

64

 

 

 

Principles of Chemical Engineering

Principles of Chemical Industry

5.0

80

 

 

 

biochemistry

Biochemistry

3.0

48

 

 

 

Food Microbiology

Food Microbiology

2.5

40

 

 

 

Food Chemistry

Food Chemistry

2.0

32

 

 

 

Food analysis

Food Analysis

1.5

24

 

 

 

Food Nutrition

Food Nutrition

1.5

24

 

 

 

Food safety and regulation certification

Food Safety and Regulatory Certification

1.5

24

 

 

 

Subtotal

Subtotal

41

656

6

 

8

Professional courses

Specialty Courses

 

Food technology

Food Technology

2.5

40

 

 

 

Food additive and its application

Food Additive and Application

2.0

32

 

 

 

Food machinery and equipment

Food Processing Machinery

2.5

40

 

 

 

Food factory design and environmental protection

Food Factory Design and Environmental Protection

1.5

24

 

 

 

Subtotal 

Subtotal

8.5

136

 

 

 


 

Course category

Course Category

Course name

Course Name

credit

Credits

Total class hours

Total Teaching Hours

experiment

Class hours

Teaching Hours for Experiments

Practice

Training hours

Teaching Hours for Practice

operate a computer

Class hours

Teaching Hours with Computers

Compulsory

Compulsory Courses

Experimental practice and training

Experimental and Practical Courses

Military training

Military Training

2.0

2week

 

32

 

Engineering training c

Mechanic Skill Training C

1.5

24

 

24

 

Electrical and electronic technology experiment B

Electrical Engineering & Electronic Technique Experiment B

1.0

16

16

 

 

College Physics Experiment

Experiment of College Physics

1.5

24

24

 

 

Inorganic chemistry experiment

Inorganic Chemistry Experiments

1.0

32

32

 

 

Analytical chemistry experiment

Analytical Chemistry Experiments

1.0

32

32

 

 

Physical chemistry experiment

Experiments of Physical Chemistry

1.0

32

32

 

 

Organic chemistry experiment

Experiments of Organic Chemistry

1.0

32

32

 

 

Experiment of chemical engineering principle

Experiments of Chemical Engineering

1.0

32

32

 

 

Biochemistry experiment

Experiments of Biochemistry

1.0

32

32

 

 

Food microbiology experiment

Experiment of Food Microbiology

1.0

32

32

 

 

Food Chemistry Experiment

Experiment of Food Chemistry

1.0

32

32

 

 

Food analysis experiment

Experiment of Food Analysis

1.0

32

32

 

 

Cognitive practice

Acquaintanceship Practice

1.0

1week

 

16

 

Production practice

Production Practice

3.0

3week

 

48

 

Comprehensive experiment of food specialty

Comprehensive Experiment of Food Processing

2.0

64

64

 

 

Innovative experiment of food specialty

Innovation Experiment of Food Specialty

1.0

32

32

 

 

Subtotal

Subtotal

22

544

424

120

 

Design (Thesis)

Curriculum design of food machinery and equipment

Course Design of Food Processing Machinery

2.0

2week

 

32

 

Curriculum design of food factory design

Course Design of Food Factory Design

2.0

2week

 

32

 

Graduation project or thesis

Graduation Project(thesis)

14.0

14week

 

224

 

Subtotal

Subtotal

18.0

 

 

288

 

 

 

Course category

Course Category

Course name

Course Name

credit

Credits

Total class hours

Total Teaching Hours

experiment

Class hours

Teaching Hours for Experiments

Practice

Training hours

Teaching Hours for Practice

operate a computer

Class hours

Teaching Hours with Computers

 

 

 

 

 

 

 

Elective

Elective Courses

 

University wide public courses

Natural science and Engineering Technology

Natural Sciences and Engineering

Engineering ethics

Engineering Ethics

1.5

24

 

 

 

engineering management

Engineering Management

1.5

24

 

 

 

Humanities and Social Sciences

Humanities and Social Sciences

9.0

48

 

 

 

Subtotal (at least 12.0 credits)

Subtotal (A minimum of 12.0 credits required)

12.0

 

 

 

 

Professional basic courses

Basic Specialty Courses

 

Experimental design and mathematical statistics (limited selection)

Experimental Design and Statistical Analysis

1.5

24

 

 

 

Literature retrieval and scientific paper writing (limited selection)

Literature retrieval and thesis writing

1.0

16

 

 

 

Professional English (limited)

Special English

1.5

24

 

 

 

Food material science

Food Raw Materials

1.5

24

 

 

 

food enzymology

Food Enzymology

2.0

32

 

 

 

Food international trade

International Food Trade

1.5

24

 

 

 

Subtotal (at least 4.0 credits)

Subtotal (A minimum of 4.0 credits required)

4.0

64

 

 

 

Professional courses

Specialty Courses

 

New food processing technology (limited selection)

New Technology of Food Processing

2.0

32

 

 

 

Food packaging, storage and transportation

Food Packaging and Storage Technology

2.0

32

 

 

 

Food quality management (limited selection)

Food Quality Management

2.0

32

 

 

 

Modern food fermentation technology

Modern Food Fermentation Technology

2.0

32

 

 

 

Modern food instrumental analysis (limited selection)

Modern Food Instrument Analysis

2.0

32

 

 

 

Aromatherapy technology and aromatherapy culture

Aromatherapy Technology and Culture

2.0

32

 

 

 

Subtotal (at least 4.0 credits)

Subtotal (A minimum of 4.0 credits required)

4.0

64

 

 

 

 

 

 

 

 

appendix

1The support of graduation requirements to training objectives

The supporting relationship between graduation requirements and training objectives can be illustrated by matrix or other appropriate forms.

The graduation requirements of the major fully cover the graduation requirements of the general standard of engineering education accreditation standard (2017), which are shown in the matrix table 1. The graduation requirements of the major support the realization of the training objectives. See the matrix table 2 for details.It can be seen from table 1 and table 2 that 1-12 graduation requirements fully support the training objectives.

Table 1 graduation requirements and demonstration standards of food science and Engineering

Table 1 Graduation requirements for food science and engineering

General standard graduation requirements

1

2

3

4

5

6

7

8

9

10

11

12

The corresponding supporting items of professional objectives

1

2

3

4

5

6

7

8

9

10

11

12

Table 2 graduation requirements of food science and engineering specialty support training objectives

Table 2 Graduation requirements to supported the training objectives for food science and engineering

Training objectives

Educational Objectives

Graduation requirements

1

2

3

4

5

6

7

8

9

10

11

12

Objective I

Objectives

 

 

 

 

 

A kind of

A kind of

A kind of

 

 

 

 

Objective II

Objectives

A kind of

A kind of

A kind of

A kind of

A kind of

 

 

 

 

 

 

 

Objective III

Objectives

 

 

 

 

 

 

 

 

A kind of

A kind of

A kind of

 

Objective IV

Objectives

A kind of

A kind of

A kind of

A kind of

A kind of

A kind of

A kind of

A kind of

A kind of

A kind of

A kind of

A kind of

2. The support of the professional courses to the graduation requirements

The supporting relationship between the course system of this major and graduation requirements can be illustrated by matrix diagram or other appropriate forms.

The supporting relationship between the curriculum system of food science and engineering specialty on graduation requirements is shown in matrix table 3.

Table 3 supporting courses for graduation requirements of food science and Engineering

Table 3 Supporting courses for graduation requirements for food science and engineering

Food science and Engineering

Curriculum system

Graduation requirements of food science and Engineering

1

2

3

4

5

6

7

8

9

10

11

12

Mathematics and natural science courses

Courses in Mathematics and Science

Advanced Mathematics B

Advanced Mathematics B

H

 

 

 

 

 

 

 

 

 

 

 

linear algebra

Linear Algebra

M

 

 

 

 

 

 

 

 

 

 

 

Inorganic and analytical chemistry

Inorganic and Analytical Chemistry

L

 

 

 

 

 

 

 

 

 

 

 

Organic Chemistry

Organic Chemistry

M

 

 

 

 

 

 

 

 

 

 

 

physical chemistry

Physical Chemistry

L

 

 

 

 

 

 

 

 

 

 

 

biochemistry

Biochemistry

M

 

 

 

 

 

 

 

 

 

 

 

Experimental design and mathematical statistics

Experimental Design and Statistical Analysis

L

M

 

M

H

 

 

 

 

 

 

 

Engineering Foundation Courses

Engineering basic course

Fundamentals of university computer

The College Computer Basic Course

 

M

 

 

H

 

 

 

 

 

 

 

Fundamentals of mechanical design C

Fundamentals of mechanical design

H

M

 

M

H

 

 

 

 

 

 

 

Engineering drawing

Engineering Drawing

H

 

 

 

M

 

 

 

 

 

 

 

Electrical and electronic technology B

Electrical & Electronic Engineering B

M

 

 

 

 

 

 

 

 

 

 

 

Engineering training c

Mechanic Skill Training C

 

 

H

 

 

 

 

 

M

 

M

 

Principles of Chemical Engineering 

Principles of Chemical Industry

H

M

H

 

 

 

 

 

 

 

 

 

Engineering ethics

Engineering Ethics

 

 

L

 

 

H

M

H

 

 

 

 

engineering management

Engineering Management

 

 

 

 

 

 

 

 

H

 

H

 

Professional basic courses

Basic Specialty Courses

Food Microbiology

Food Microbiology

M

M

 

 

 

 

 

 

 

 

 

 

Food Chemistry

Food Chemistry

H

M

 

 

 

 

 

 

 

 

 

 

Food analysis

Food Analysis

M

M

 

M

 

 

 

 

 

 

 

 

Food safety and regulations

Food Safety and Regulations

 

 

M

 

 

H

 

M

 

 

 

 

Food material science

Food Raw Materials

 

 

 

M

 

 

 

 

 

 

 

 

Food Nutrition

Food Nutrition

 

L

M

H

 

 

 

 

 

 

 

 

Professional English

Specialty English

 

M

 

 

 

 

 

 

 

H

 

 

Retrieval and writing of scientific papers

Literature retrieval and thesis writing

 

 

M

 

M

 

 

 

 

H

 

 

Professional courses

Specialized Course

Introduction to major

Specialty Introduction

 

 

 

 

 

L

 

 

 

M

 

M

Food technology

Food Technology

H

M

M

H

M

 

 

 

 

 

 

 

Food machinery and equipment

Food Processing Machinery

H

M

 

 

 

 

 

 

 

 

 

 

Food factory design and environmental protection

Food Factory Design and Environmental Protection

M

L

H

 

 

 

H

 

 

 

 

 

Food additive and its application

Food Additive and Application

 

 

 

H

 

M

L

H

 

 

 

 

New technology of food processing

New Technology of Food Processing

 

 

L

 

H

 

 

 

 

 

 

M

Food packaging, storage and transportation

Food Packaging and Storage Technology

 

 

 

 

M

 

 

 

 

 

 

 

Modern food fermentation technology

Modern Food Fermentation Technology

 

 

 

 

M

 

 

 

 

 

 

 

Modern food instrument analysis

Modern Food Instrument Analysis

 

 

 

 

H

 

 

 

 

 

 

 

Food quality management

Food Quality Management

 

 

M

L

 

M

 

 

 

 

H

 

Basic experimental training

Experimental and

Practical Courses

Biochemistry experiment

Experiments of Biochemistry

 

 

 

M

 

 

 

 

 

 

 

 

Experiment of chemical engineering principle

Experiments of Chemical Engineering

 

H

 

 

 

 

 

 

 

 

 

 

Food microbiology experiment

Experiment of Food Microbiology

 

 

 

M

 

 

 

 

 

 

 

 

Food Chemistry Experiment

Experiment of Food Chemistry

 

 

 

M

 

 

 

 

 

 

 

 

Food analysis experiment

Experiment of Food Analysis

 

 

 

M

 

 

 

 

 

 

 

 

Comprehensive experiment of food specialty

Comprehensive Experiment of Food Processing

 

M

 

H

 

 

 

 

M

 

M

 

Curriculum design of food machinery and equipment

Course Design of Food Processing Machinery

 

 

M

 

H

 

 

 

 

L

H

 

Curriculum design of food factory design

Course Design of Food Factory Design