1. Bioengineering
(1) Cell Engineering
Cell engineering is a major course for the undergraduates majoring in biotechnology and bioengineering, and is an important field of biotechnology. It involves cell culture techniques and various genetic operations on cells to produce new organisms. Therefore, it is widely used in medicine and animal & plant improvement, etc. Cell engineering is an important part of modern biotechnology and an important technical tool of modern biology research. Students are required to master the principles and technologies of biological tissues, organs and cells culture in vitro through this course, so as to have a good theoretical and technical foundation for the relevant research in the field of biology and the biotechnology industry related to cell engineering. Through this course, students are trained to have rigorous scientific attitude, thinking ability, innovation ability, analytical and problem-solving ability. It will lay a good biological foundation for students to engage in scientific research and production in the future.
(2) Enzyme Engineering
Enzyme engineering is a new technical science developed with the rapid development of enzyme research, especially the combination of enzymology and engineering science due to the application and popularization of enzyme, and it is a marginal science and technology produced by the organic combination of the basic principles of enzyme science and chemical engineering. Enzyme engineering is the core course for students majoring in bioengineering. The course introduces the basic principles of enzymology, enzyme fermentation production, separation and purification of enzyme, enzyme engineering, chemical modification of enzymes, the immobilized enzyme and enzyme non-aqueous phase catalysis, enzyme reactor and other applications in medicine, food, biochemical engineering, environment, etc. It enables students to master enzyme technology needed in the professional research, master the extraction and immobilization method of enzyme, and understand research hotspots of enzymology, so as to lay a foundation of enzymology for the students to work and do research in the field of food and medical care.
(3) Fermentation Engineering
Fermentation engineering is a compulsory course for the students majoring in bioengineering. The course is the basis and important component of biotechnology. It mainly introduces the preparation of culture medium, sterile air supply, expanded cultivation of bacteria and seeds, fermentation process and control, etc. Through the course, students will master the basic principles and methods of several unit operations, such as culture medium preparation, aseptic air technology, expanded cultivation of bacteria and seeds, fermentation process and control, bacterial contamination and prevention. In addition to theoretical learning, students are encouraged to establish the concept of practical production through noviciate and experimental practice, and accordingly the teaching effect of this course will be consolidated and the ability to analyze and solve problems will be improved.
(4) Biological Separation Engineering
Biological separation engineering is a compulsory course for the students majoring in bioengineering, and it is the foundation and important part of biotechnology. It mainly introduces various unit operations related to the pretreatment of biological materials, crude separation of products, product purification and refining. Through this course, students can make good use of various separation techniques to design reasonable extraction and refining process ways according to the characteristics of different biological products, and explain various phenomena theoretically, improve their ability to analyze and solve problems, and learn to choose all kinds of separation equipment correctly. Thus, students will successfully learn follow-up courses such as fermentation plant design, and improve the ability to update the professional knowledge on their own.
(5) The development and utilization of medicinal and edible plants
The development and utilization of medicinal and edible plants is a special course of the school of food engineering. This course mainly introduces the morphological characteristics, functions, chemical constituents and pharmacological effects of medicinal and edible plants, and how to develop and utilize them. Through the study of the course of the development and utilization of dual-use plants, students are required to understand the morphological characteristics of dual-use plants, distinguish the common types and functional classification of dual-use plants, master the main chemical constituents and physiological functions of dual-use plants, and get familiar with the basic knowledge of the development and utilization of dual-use plants. It can lay a foundation for the development and utilization of medicinal and edible plants in the future.
2. Food Science and Engineering
(1)Food Process Theory and Technology
Food Process Theory and Technology is a professional compulsory course for the students majoring in food science and engineering. The course mainly includes the general processing technical principles and processing methods of various food, especially the processing principles and techniques of meat products, dairy products, fruits and vegetables products and baked products. Through the course, students can have a deeper understanding of the low-temperature treatment and preservation of food, the thermal processing and sterilization of food, the dehydration of food, the chemical preservation of food, the preservation of food radiation, such as salting, smoking, fermentation, adding preservatives, etc. Students can master processing principles and methods of meat, milk, fruit and vegetable products and baked products as well as inspection and evaluation standards of finished products. Thus, students can apply the processing theory, processing methods and basic skills they have learned to design, make and evaluate new products.
(2) Functional Food Science
Functional food science is a special professional course for the students majoring in food science and engineering. The course introduces raw material resources, functional factors, effects,
evaluation and management of functional food. Through the course, students can understand the basic concepts, development, existing problems and future development direction of functional food, master the characteristics and efficacy of functional active ingredients (functional factors) and their applications in food, get familiar with different functional food types, understand recipe process of functional food and know the evaluation and quality supervision system of functional food. Learning the course will broaden students' knowledge, make students understand the preventive and therapeutic effect of functional food on modern human diseases and fully realize the important role of functional food in diet care, life-preserving and disease prevention, and accordingly enhance students' practical application ability. It will lay a foundation for the students to work and do research in the field of functional food in the future.
(3) Health Food Technology
Health food technology is a new applied discipline studying the processing process and methods of raw materials, semi-finished products and finished products of health food on the basis of the principle of advanced technology and reasonable economy. By learning this course, students can understand the design requirements of health food technology, matters needing attention and other common problems such as declaration, and master common process technology of health products.
(4)Comprehensive Experiment of Food Technology
The comprehensive experiment of food technology is designed and arranged for undergraduate students majoring in food science & engineering and food quality & safety, based on existing experimental conditions and current technical level and status of domestic food processing enterprises. The course is a supplement to the course of Food Process Theory and Technology. The aim is to help students further understand theoretical knowledge and food processing, and improve their practical ability. Students will be trained to be senior professionals who understand the food processing theory, the food manufacturing process, and master the skills of testing food quality and safety for food industry, R&D institutions, and the society.
3. Food Quality and Safety
(1)Food Quality Management
Food quality management is a compulsory course for food quality and safety majors. Through systematic learning of this course, students can master the basic principles of this discipline and the actual needs of the industry, be familiar with laws, regulations and standards of food industry at home and abroad, and master the important technology of controlling food quality（GMP、HACCP、ISO9000）, and learn to guide production practice of food enterprises from the perspectives of food safety, hygiene, nutrition and economics. Through further study of this course, students can fully realize the importance of food quality, acquire systematic knowledge in depth and breadth, and be equipped with "strategic awareness of food quality". With such professional talents, China’s food products will be more competitive on the world market.
(2)Animal and Plant Inspection and Quarantine
Animal and plant inspection and quarantine is a compulsory course for the majors of food quality and safety and an interdisciplinary subject involving various social sciences. It introduces the basic knowledge of animal and plant inspection and quarantine such as relevant laws and regulations, procedures, measures and technologies. Through the course, students can understand the basic situation of animal and plant inspection and quarantine in China and the relationship with food safety, understand and master the basic procedures and measures of animal and plant inspection and quarantine, master basic knowledge and skills of inspection, quarantine and treatment of major animal diseases and pests, so as to be equipped with food quality and safety control and inspection skills, and have a foundation for future work in the food-related field.
(3) Food Quality Inspection and Analysis Technology
Food quality inspection and analysis technology is a compulsory course for the majors of food quality and safety. It is a technical applied subject that uses the basic principles of physics, chemistry, biochemistry and other disciplines and related scientific and technological methods to study the composition of food, evaluate the quality and changes of food, and detect the content of contaminants in food. As a special technology, it directly serves the production, reflects the quality of food in time, guarantees the smooth progress of the production process, provides a favorable basis for improving the production process and technology, and develops new food. It also plays an important role in controlling food pollution and ensuring food hygiene and safety. Through this course, students will get basic knowledge, basic theory and skills in the detection of nutrient components, food safety, food quality analysis and other aspects, and become applied high-tech talents who master food quality detection technology and detection methods.
(4) Food Safety Risk Assessment
Food safety risk assessment is an important professional course for the majors of food quality and safety. Its purpose is to make students understand the framework of food safety risk assessment, establish assessment models, and enhance the awareness of food safety. This course systematically introduces the scientific assessment of the possible adverse effects of biological, chemical and physical hazards in foods and food additives on human health, including hazard identification, hazard characterization, exposure assessment, risk characterization and other indicators. The assessment results include quantitative risk (risk expressed in quantitative terms), qualitative risk, and existing uncertainty.
