| Your Positon: homepage Programs Undergraduate Food Quality and Safety |
| Food Quality and Safety |
Undergraduate
Food Quality and Safety specialty are taught as the foundation of the Bachelor's degree; however, students are also expected to solve all kinds of problems, to view systems in their entirety, and to formulate and test solutions irrespective of the framework of the problem. Completion of the Bachelor's degree prepares students for entry into the workforce or advanced study in a variety of graduate programs.
Degrees Offered
Bachelor of Engineering
Program Educational Objectives
Program educational objectives are broad statements that describe what graduates are expected to attain within four years after graduation. Program educational objectives are based on the needs of the development of food business.
(a) Graduates will demonstrate broad knowledge in the principles and methods essential to chemistry, biology, and food industry.
(b) Graduates will demonstrate proficiency in food industry, food analysis.
(c) Graduates will be recognized for excellence and leadership and selected for high-quality food inspection, evaluation, academic, supervision and administration, government and other professional positions in areas of food industry, food analysis, hygiene, environmental protection, quality supervision, import and export inspection and quarantine, import and export trade, etc.
(d) Graduates will demonstrate a global nature understanding of the regulations and standards about food administration, hygiene, safety and environmental protection.
(e)Graduates will demonstrate well knowledge in modern food analytical theory and experiment technology.
(f)Graduates will demonstrate well ability to formulate the food safety policies and develop the food safety system.
(g)Graduates will understand the importance of further professional growth through continuing education and research.
(h)Graduates will demonstrate broad perspectives regarding social issues and responsibilities, ethics, and professionalism.
Student Outcomes
The program must have documented student outcomes that prepare graduates to attain the program educational objectives.
(a) an ability to apply knowledge of chemistry, biology, and food business.
(b) an ability to be engaged in food hygiene supervision for government department, products design and products safety and quality administration for food company, food safety services for community and food quality control for catering industry.
(c) skillful in a foreign language and an ability to retrieve mother language and foreign language literature
(d) an ability to function on scientific research and practical work.
(e) a recognition of the need for and an ability to engage in life-long learning
(f) an ability to investigate, decide, manage, innovate and data process.
(g) a knowledge of economy and management.
(h) a good knowledge of computer theory and skills for computer programming, data base, literature retrieval and CAD.
(i) an ability to use the engineering experiments and scientific thinking for solving complex engineering practical problem .
(k) an ability to communicate effectively,
(l) ) a knowledge of humanity and social science, right opinion and attitude to aesthetic standard,
Curriculum Schedule
Basic Education Required courses（A1）
| Course Code | Course | Total Hours | Practice& Experiment Hours | Credits | Hours/Week | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 72410061 | Fundamentals of Law | 48 |
| 3.0 | 3 |
|
|
|
|
|
|
| 72330061 | Principle of Marxism | 48 |
| 3.0 |
|
| 3* |
|
|
|
|
| 72360061 | Philosophy ▲ | 96 |
| 6.0 |
|
|
|
| 3* |
|
|
| 72500041 | Modern Chinese history | 32 |
| 2.0 |
|
|
| 3 |
|
|
|
| 72451021 | Situation and Policy | 32 |
| 2.0 | 16 Hours/Term | ||||||
| 53021-2# | Advanced Mathematics | 120 |
| 7.5 | 4*/56 3.5 | 4*/64 4.0 |
|
|
|
|
|
| 50030041 | Linear Algebra | 32 |
| 2.0 |
| 2 |
|
|
|
|
|
| 51010051 | Probability Theory and Mathematical Statistics | 40 |
| 2.5 |
|
| 3 |
|
|
|
|
| 53051-2# | College Physics | 96 |
| 6.0 |
| 3*/48 3.0 | 4*/48 3.0 |
|
|
|
|
| 53061-2# | Experiment of College Physics | 50 |
| 2.5 |
| 2 | 2 |
|
|
|
|
| 40171-2# | Computer Basic and VB Program Design | 80 |
| 5.0 | 4 | 4* |
|
|
|
|
|
| 76021-4# | College English | 192 |
| 12.0 | 4*/48 3.0 | 4*/48 3.0 | 4*/48 3.0 | 4*/48 3.0 |
|
|
|
| 99011-4# | Physical Education | 144 |
| 4.0 | 2 /36 1.0 | 2 /36 1.0 | 2 /36 1.0 | 2 /36 1.0 |
|
|
|
| 99021-6# | Physical Trainning | 60 | 60 | 3.0 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
|
| 99511-2# | Military Theory | 32 |
| 2.0 |
| 2/16 1.0 | 2/16 1.0 |
|
|
|
|
| Subtotal A1 | 1102 |
| 62.5 |
|
|
|
|
|
|
| |
Basic Education Optional course（A2）
| Course Code | Course | Total Hours | Practice & Experiment Hours | Credits | Hours/Term | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 72430043 | College Students Psychological Health ★ | 32 | 8 | 2.0 | 2 |
|
|
|
|
|
|
|
| Public Optional Course | 64 |
| 4.0 |
|
|
|
|
|
|
|
| Subtotal A2 | 96 |
| 6.0 |
|
|
|
|
|
|
| |
| Total A | 1198 |
| 68.5 |
|
|
|
|
|
|
| |
Discipline Fundamental Required courses（B1）
| Course Code | Course | Total Hours | Practice & Experiment Hours | Credits | Hours/term | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 10011-2# | Inorganic and analytical chemistry | 72 |
| 4.5 | 3*/32
2.0 | 3*/40
2.5 |
|
|
|
|
|
| 10211-2# | Physical chemistry | 88 |
| 3.0 |
|
|
| 3*/48 | 3*40 |
|
|
| 10090081 | Organic chemistry | 64 |
| 4.0 |
|
| 4* |
|
|
|
|
| 14010081 | Chemical Process Principles | 64 |
| 4.0 |
|
|
|
| 4* |
|
|
| 12510081 | Biological chemistry | 64 |
| 4.0 |
|
|
| 4* |
|
|
|
| 12530061 | Microbiology | 56 |
| 3.5 |
|
|
|
| 4* |
|
|
| 15581-2# | Basic Chemistry Experiment (I) | 70 | 70 | 3.5 | 30/ 1.5 | 40/ 2.0 |
|
|
|
|
|
| 15583-4# | Basic Chemistry Experiment (II) | 50 | 50 | 2.5 |
|
| 30/ 1.5 | 20/ 1.0 |
|
|
|
| 15585-6# | Basic Chemistry Experiment (III) | 40 | 40 | 2.0 |
|
|
| 20/ 1.0 | 20/ 1.0 |
|
|
| 14030025 | Experiment of Chemical Process Principles | 20 | 20 | 1.0 |
|
|
|
| 20/1.0 |
|
|
| 18060035 | Biological chemistry Experiment | 30 | 30 | 1.5 |
|
|
| 5 |
|
|
|
| 18070035 | Microbiology Experiment | 30 | 30 | 1.5 |
|
|
|
| 5 |
|
|
| 16070043 | Food Chemistry | 32 |
| 2.0 |
|
|
|
| 3* |
|
|
| 16050031 | Instrument Analysis | 24 |
| 1.5 |
|
|
|
|
| 3 |
|
| 16060045 | Experiment of Instrument Analysis | 40 | 40 | 2.0 |
|
|
|
|
| 40/2.0 |
|
| Subtotal B1 | 744 | 280 | 43.0 |
|
|
|
|
|
|
| |
Discipline Fundamental Optional course（B3）
| Course Code | Course | Total Hours | Practice & Experiment Hours | Credits | Hours/term | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 45150063 | Electrical Engineering and Electronic Technique | 48 | 6 | 3.0 |
|
|
| 3 |
|
|
|
| 20030051 | Engineering drawing and CAD | 40 |
| 2.5 |
|
|
| 3 |
|
|
|
| 11290041 | Professional English | 32 |
| 2.0 |
|
|
|
| 3 |
|
|
| 32310021 | Literature retrieval | 16 |
| 1.0 |
|
|
|
|
| 2 |
|
| 12620041 | Immunology | 32 |
| 2.0 |
|
|
|
| 2 |
|
|
| 16120041 | Food Nutrition and Hygiene | 32 |
| 2.0 |
|
|
|
| 2 |
|
|
| Subtotal B2 | 200/136 |
| 12.5/ 8.5 |
|
|
|
|
|
|
| |
| Total B | 870 |
| 51.5 |
|
|
|
|
|
|
| |
Professional Required Course（C1）
| Course Code | Course | Total Hours | Practice & Experiment Hours | Credits | Hours/term | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 16110021 | Introduction for Food Quality and Safety | 16 |
| 1.0 | 2 |
|
|
|
|
|
|
| 16140081 | Principle of Food Processing and Storage | 64 |
| 4.0 |
|
|
|
|
| 4* |
|
| 16150033 | Principle of Food Processing and Storage Experiment | 30 | 30 | 1.5 |
|
|
|
|
| 3 |
|
| 16160041 | Food Safety and inspection | 40 |
| 2.5 |
|
|
|
|
| 4* |
|
| 16170041 | Food Analysis | 32 |
| 2.0 |
|
|
|
|
| 2 |
|
| 16180045 | Food Inspection and Analysis Experiment | 40 | 40 | 2.0 |
|
|
|
|
|
| 4* |
| 16200061 | Food quality Management | 48 |
| 3 |
|
|
|
|
| 4* |
|
| Subtotal C1 | 270 | 70 | 16 | ||||||||
Professional Optional Course（C3類課程）
| Course Code | Course | Total Hours | Practice & Experiment Hours | Credits | Hours/term | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 16210031 | GMP、HACCP in Food Industry | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 16220031 | Food Biology | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 16230031 | Food Packaging Technology | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 11120031 | How to write Scientific Papers | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 16240031 | Food Additives | 24 |
| 1.5 |
|
|
|
|
| 2 |
|
| 13200031 | Introduction Frontiers of Food | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 16130031 | Food flavor and sensory analysis | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 16190021 | Food Toxicology | 16 |
| 1.0 |
|
|
|
| 2 |
|
|
| Subtotal C2 | 184/128 |
| 11.5/8.0 |
|
|
|
|
|
|
| |
| Total C | 390 |
| 24 |
|
|
|
|
|
|
| |
Distribution of Credits and Hours
| Type | Credits | Academic Hours | Credits Ratio（%） | Hours Ratio（%） | ||
| Theory Teaching | Basic Education Curriculum | Required | 62.5 | 1102 | 34.7 | 44.5 |
| Elective | 6 | 96 | 3.3 | 3.9 | ||
| Discipline Fundamental Curriculum | Required | 43 | 744 | 23.9 | 30.0 | |
| Elective | 8.5 | 136 | 4.7 | 5.5 | ||
| Professional Module Curriculum | Required | 16 | 270 | 8.9 | 10.9 | |
| Elective | 8.0 | 128 | 4.4 | 5.2 | ||
| Subtotal | 144 | 2476 | 80.0 | 100 | ||
| Practical Components Subtotal | 36 |
| 20.0 |
| ||
| Total | 180 |
| 100.0 |
| ||
Practice Program Table
| Practice Program | Program time (Weeks) | Credits | Term | Start-End time (Weeks) |
| Military Training | 2.5 | 2.5 | 1 | 2-4 |
| Introduction of Petrochemical Engeering | 8Hrs | 0.5 | 1 |
|
| Metalworking Practice | 2 | 2.0 | 3 | According to Factory |
| Graduation Practice | 3 | 3.0 | 7 | Summer Holiday |
| ProfessionalExperiment | 60Hrs | 3.0 | 7 | 2-9 |
| Simulation Practice（Including the Introduction of Petrochemical Engeering） | 1 | 1.0 | 5 | 17 |
| Specialty Training (prior to Graduation Practice) | 3 | 3.0 | 7 | 18-20 |
| Graduation Practice | 18 | 18.0 | 8 | 1-18 |
| Innovations and Social Practice◆ |
| 3.0 |
| Extracurricular time |
| Total |
| 36 |
|
|
Curriculum Schedule
Major：Food Quality and Safety(一）Basic Education Curriculum
| Course Code | Course Name | Total Credit Hours | Practice& Lab Hours | Credits | Weekly Hours/Semester | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 72410061 | Ethics and Fundamentals of Law | 48 |
| 3.0 | 3 |
|
|
|
|
|
|
| 72330061 | Basic Principle of Marxism | 48 |
| 3.0 |
|
| 3* |
|
|
|
|
| 72360061 | Mao Zedong Thought and Socialism Theoretical System with Chinese Characteristics▲ | 96 |
| 6.0 |
|
|
|
| 3* |
|
|
| 72500041 | Modern and Contemporary Chinese history | 32 |
| 2.0 |
|
|
| 3 |
|
|
|
| 72451021 | Situation and Policy of China | 32 |
| 2.0 | 16 academic Hours each semester | ||||||
| 53021-2# | Advanced Mathematics | 120 |
| 7.5 | 4*/56 3.5 | 4*/64 4.0 |
|
|
|
|
|
| 50030041 | Linear Algebra | 32 |
| 2.0 |
| 2 |
|
|
|
|
|
| 51010051 | Probability and Statistics | 40 |
| 2.5 |
|
| 3 |
|
|
|
|
| 53051-2# | Physics | 96 |
| 6.0 |
| 3*/48 3.0 | 4*/48 3.0 |
|
|
|
|
| 53061-2# | Physics Laboratory Practice | 50 |
| 2.5 |
| 2 | 2 |
|
|
|
|
| 40171-2# | Fundamentals of Computers & Visual Basic Program Design | 80 |
| 5.0 | 4 | 4* |
|
|
|
|
|
| 76021-4# | College English | 192 |
| 12.0 | 4*/48 3.0 | 4*/48 3.0 | 4*/48 3.0 | 4*/48 3.0 |
|
|
|
| 99011-4# | Physical Education | 144 |
| 4.0 | 2 /36 1.0 | 2 /36 1.0 | 2 /36 1.0 | 2 /36 1.0 |
|
|
|
| 99021-6# | Extracurricular Physical Exercises | 60 | 60 | 3.0 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
|
| 99511-2# | Military Theory | 32 |
| 2.0 |
| 2/16 1.0 | 2/16 1.0 |
|
|
|
|
| A1 | Required Subtotal | 1102 |
| 62.5 |
|
|
|
|
|
|
|
1. Basic Education Compulsory（A1）
2. Basic Education Elective（A3）
| Course Code | Course Name | Total Credit Hours | Practice & Lab Hours | Credits | Weekly Hours/Semester | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 72430043 | College Students Psychological Health | 32 | 8 | 2.0 | 2 |
|
|
|
|
|
|
|
| Public Elective Course | 64 |
| 4.0 |
|
|
|
|
|
|
|
| A3 | Subtotal/ Required Subtotal | 96 |
| 6.0 |
|
|
|
|
|
|
|
| A | Required Total | 1198 |
| 68.5 |
|
|
|
|
|
|
|
Notes：
(1) Courses with their weekly periods marked with “*” required final examination;
(2) ▲Mao Zedong Thought and Socialism Theoretical System with Chinese Characteristics includes 48 academic hours for practicing and studying from Internet;
(3) Extracurricular Employment Guidance course with 8 academic hours is offered in the 7th semester;
(4) Public elective courses should include course of College Students Psychological Health, others course of lectures course should reach to 1.0 credits (0.2credits/time)
(二）Discipline (Specialized) Fundamental Curriculum
1. Specialized Fundamental Compulsory（B1）
| Course Code | Course Name | Total Credit Hours | Practice & Lab Hours | Credits | Weekly Hours/Semester | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 10011-2# | Inorganic and analytical chemistry | 72 |
| 4.5 | 3*/32
2.0 | 3*/40
2.5 |
|
|
|
|
|
| 10211-2# | Physical chemistry | 88 |
| 3.0 |
|
|
| 3*/48 | 3*40 |
|
|
| 10090081 | Organic chemistry | 64 |
| 4.0 |
|
| 4* |
|
|
|
|
| 14010081 | Chemical Process Principles | 64 |
| 4.0 |
|
|
|
| 4* |
|
|
| 12510081 | Biological chemistry | 64 |
| 4.0 |
|
|
| 4* |
|
|
|
| 12530061 | Microbiology | 56 |
| 3.5 |
|
|
|
| 4* |
|
|
| 15581-2# | Fundamental Chemistry Laboratory Practice (I) | 70 | 70 | 3.5 | 30/ 1.5 | 40/ 2.0 |
|
|
|
|
|
| 15583-4# | Fundamental Chemistry Laboratory Practice (II) | 50 | 50 | 2.5 |
|
| 30/ 1.5 | 20/ 1.0 |
|
|
|
| 15585-6# | Fundamental Chemistry Laboratory Practice (III) | 40 | 40 | 2.0 |
|
|
| 20/ 1.0 | 20/ 1.0 |
|
|
| 14030025 | Experiment of Chemical Process Principles | 20 | 20 | 1.0 |
|
|
|
| 20/1.0 |
|
|
| 18060035 | Biological chemistry Experiment | 30 | 30 | 1.5 |
|
|
| 5 |
|
|
|
| 18070035 | Microbiology Experiment | 30 | 30 | 1.5 |
|
|
|
| 5 |
|
|
| 16070043 | Food Chemistry | 32 |
| 2.0 |
|
|
|
| 3* |
|
|
| 16050031 | Instrument Analysis | 24 |
| 1.5 |
|
|
|
|
| 3 |
|
| 16060045 | Experiment of Instrument Analysis | 40 | 40 | 2.0 |
|
|
|
|
| 40/2.0 |
|
| B1 | RequirSubtotal | 744 | 280 | 43.0 |
|
|
|
|
|
|
|
2. Specialized Fundamental Elective（B3）
| Course Code | Course | Total Credit Hours | Practice & Lab Hours | Credits | Weekly Hours/Semester | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 45150063 | Electrical Engineering Technology | 48 | 6 | 3.0 |
|
|
| 3 |
|
|
|
| 20030051 | Engineering drawing and CAD | 40 |
| 2.5 |
|
|
| 3 |
|
|
|
| 11290041 | Professional English | 32 |
| 2.0 |
|
|
|
| 3 |
|
|
| 32310021 | Literature retrieval | 16 |
| 1.0 |
|
|
|
|
| 2 |
|
| 12620041 | Immunology | 32 |
| 2.0 |
|
|
|
| 2 |
|
|
| 16120041 | Food Nutrition and Hygiene | 32 |
| 2.0 |
|
|
|
| 2 |
|
|
| B3 | Subtotal/ Required Subtotal | 200/136 |
| 12.5/ 8.5 |
|
|
|
|
|
|
|
| B | Required Total | 870 |
| 51.5 |
|
|
|
|
|
|
|
(三）Professional Module Curriculum（C1）
1. Specialized Compulsory (C1)
| Course Code | Course Name | Total Credits Hours | Practice & Lab Hours | Credits | Weekly Hours/Semester | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 16110021 | Introduction for Food Quality and Safety | 16 |
| 1.0 | 2 |
|
|
|
|
|
|
| 16140081 | Principle of Food Processing and Storage | 64 |
| 4.0 |
|
|
|
|
| 4* |
|
| 16150033 | Principle of Food Processing and Storage Experiment | 30 | 30 | 1.5 |
|
|
|
|
| 3 |
|
| 16160041 | Food Safety and inspection | 40 |
| 2.5 |
|
|
|
|
| 4* |
|
| 16170041 | Food Analysis | 32 |
| 2.0 |
|
|
|
|
| 2 |
|
| 16180045 | Food Inspection and Analysis Experiment | 40 | 40 | 2.0 |
|
|
|
|
|
| 4* |
| 16200061 | Food quality Management | 48 |
| 3 |
|
|
|
|
| 4* |
|
| C1 | Required Subtotal | 270 | 70 | 16 |
|
| |||||
2. Specialized Elective（C3）
| Course Code | Course Name | Total Credits Hours | Practice & Lab Hours | Credits | Weekly Hours/Semester | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||||
| 16210031 | GMP、HACCP in Food Industry | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 16220031 | Food Biology | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 16230031 | Food Packaging Technology | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 11120031 | How to write Scientific Papers | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 16240031 | Food Additives | 24 |
| 1.5 |
|
|
|
|
| 2 |
|
| 13200031 | Introduction Frontiers of Food | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 16130031 | Food flavor and sensory analysis | 24 |
| 1.5 |
|
|
|
|
|
| 2 |
| 16190021 | Food Toxicology | 16 |
| 1.0 |
|
|
|
| 2 |
|
|
| C3 | Subtotal/ Required Subtotal | 184/128 |
| 11.5/8.0 |
|
|
|
|
|
|
|
| C | Required Total | 390 |
| 24 |
|
|
|
|
|
|
|
Food Quality and Safety
Distribution of Credits and Hours
| Type | Credits | Academic Hours | Credits Ratio（%） | Hours Ratio（%） | ||
| Theory Teaching | Basic Education Curriculum | Required | 62.5 | 1102 | 34.7 | 44.5 |
| Elective | 6 | 96 | 3.3 | 3.9 | ||
| Discipline Fundamental Curriculum | Required | 43 | 744 | 23.9 | 30.0 | |
| Elective | 8.5 | 136 | 4.7 | 5.5 | ||
| Professional Module Curriculum | Required | 16 | 270 | 8.9 | 10.9 | |
| Elective | 8.0 | 128 | 4.4 | 5.2 | ||
| Subtotal | 144 | 2476 | 80.0 | 100 | ||
| Practical Components Subtotal | 36 |
| 20.0 |
| ||
| Total | 180 |
| 100.0 |
| ||
Food Quality and Safety
Detail Table for Practical Study
| Practice Program | Program time (Weeks) | Credits | Semester | Week Start-End |
| Military Training | 2.5 | 2.5 | 1 | 2-4 |
| Introduction of Petrochemical Engeering | 8Hrs | 0.5 | 1 |
|
| Metalworking Practice | 2 | 2.0 | 3 | According to Factory plan |
| Graduation Practice | 3 | 3.0 | 7 | Summer Holiday |
| ProfessionalExperiment | 60Hrs | 3.0 | 7 | 2-9 |
| Simulation Practice（Including Cognition Practice） | 1 | 1.0 | 5 | 17 |
| Specialty Training (prior to Graduation Practice) | 3 | 3.0 | 7 | 18-20 |
| Graduation Practice | 18 | 18.0 | 8 | 1-18 |
| Innovations and Social Practice◆ |
| 3.0 |
| Extracurricular time |
| Total |
| 36 |
|
|
Note:
◆Innovation & Social Practice includes 2 academic hours for social practice of Ideological and Political Theory.