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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 coursesA1

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 courseA2

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 coursesB1

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 courseB3

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 CourseC1

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 CourseC3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 PracticeIncluding 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
MajorFood 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 CompulsoryA1

2. Basic Education ElectiveA3

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 CompulsoryB1

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 ElectiveB3

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 CurriculumC1

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 ElectiveC3

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 PracticeIncluding 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.