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Program Specification for Food Science and Engineering network
| Date：2013-07-11
Program Specification for Food Science and Engineering network
(Engineering，Light industry and textile food，code 081401)
1. Program Aims
The programs within the Food Science and Engineering network aim to:
l Provide an education of food science suited to the needs of students, employers and relevant professionals;
l Produce successful and adaptable students with both subject-specific and transferable skills which enhance their employability;
l Prepare students for employment, further study or research and for lifelong learning;
2. Program-specific learning outcomes
Successful students will be able to develop and demonstrate transferable intellectual skills, in particular their abilities to:
l Acquire a knowledge base including key concepts, principles and theories which will support an understanding of food science
l Develop a broad appreciation and understanding of the discipline of food science and its significance in the contemporary world
l Develop practical and cognitive skills of analysis and synthesis in the context of food science investigation
l Work independently in planning and undertaking assignments
l Use IT to access sources of information
l Communicate clearly in speech, writing and other appropriate modes of expression
3. Core subject
l Chemistry, biology, food science and engineering
4. Major courses
l Organic Chemistry
l Biochemistry
l Microbiology
l Principles of Chemical Engineering
l Food Chemistry
l Food Technology
l Food preserved to learn
l Modern food analysis techniques
l Food Machinery and equipment
l Food and Nutrition
l Food plant design and environmental protection
l Introduction to Food Science (Bilingual)
l Food Chemistry (bilingual) courses
5. The main practice teaching part
l Metalworking
l Recognizing internship
l Graduation practice
l Professional curriculum design
l Integrative Experiment
l Graduation Project (Thesis)
6. Mode and duration
This major executes flexible educational system, full-time students should graduate in four years, and part-time students can complete their studies between three and six years.
7. Degree conferred
Bachelor of Engineering
8. Course System and Credit Allocation Table (hours)
|
Module Category
|
Course Series
|
Credits
|
Hours
|
The proportion of total credits
|
|
General Education Module
|
Moral Education Series
|
14.0
|
224
|
6.86
|
|
Foreign Language Series
|
16.0
|
256
|
7.84
|
|
|
Physical and Psychological Qualities Series
|
7.0
|
136
|
3.43
|
|
|
Basic computer Series
|
3.0
|
48
|
1.47
|
|
|
Natural Science Foundation Series
|
28.5
|
472
|
13.97
|
|
|
General Quality Education Series
|
10.0
|
200
|
4.90
|
|
|
Disciplines of Basic Education Module
|
Studies Foundation Series
|
31.5
|
522
|
15.20
|
|
Professional Education Module
|
Professional Foundation Series
|
22.0
|
358
|
10.78
|
|
Professional Direction series
|
12.5
|
200
|
6.13
|
|
|
Professional Elective Series
|
10.0
|
160
|
4.90
|
|
|
Practice Education Module
|
Curricular Concentrated Practice Teaching series
|
36.0
|
|
17.65
|
|
Personality Development Education Series
|
4.0
|
|
1.96
|
|
|
Extracurricular Practice Education Module
|
10.0
|
|
4.90
|
|
|
Total
|
240.0
|
2576
|
100.00
|
|
9. Teaching time schedule
|
Projects
Weeks
Semesters
|
Theory Teaching
|
Test
|
Practice Teaching
|
Entrance
Education
|
Education for Graduates
|
Personality Development
|
Additions
|
sum
|
||||
|
Military training
|
Practice
|
Curriculum Design
|
Specialty Experiment
|
Graduation Design ( Thesis)
|
||||||||
|
1
|
16
|
2
|
1
|
0
|
0
|
1
|
|
1
|
|
|
|
20
|
|
2
|
18
|
2
|
|
0
|
0
|
0
|
|
|
|
|
|
20
|
|
3
|
18
|
2
|
|
0
|
0
|
0
|
|
|
|
|
|
20
|
|
4
|
14
|
2
|
|
0
|
0
|
4
|
|
|
|
|
|
20
|
|
5
|
16
|
2
|
|
0
|
0
|
2
|
|
|
|
|
|
20
|
|
6
|
12
|
2
|
|
0
|
0
|
6
|
|
|
|
|
|
20
|
|
7
|
8
|
1
|
|
0
|
0
|
5
|
|
|
|
6
|
|
20
|
|
8
|
|
|
|
0
|
0
|
18
|
0
|
|
1
|
|
1
|
20
|
|
Total
|
101
|
13
|
1
|
0
|
0
|
36
|
0
|
1
|
1
|
6
|
1
|
160
|
10. Curriculum and teaching process table
|
Module category
|
Course Series
|
No.
|
Course Number
|
Course Name
|
Nature of the course
|
Credit
|
Course hours
|
Semester credits allocated
|
||||||||||||||||||
|
Total
|
Theory
|
Experiment
|
Machine
|
1
|
2
|
3
|
4
|
5
|
6
|
7
|
8
|
|||||||||||||||
|
General Education Module
|
Moral Education Series
|
1
|
11010820
|
The basic principles of Marxism
|
Degree
|
3.0
|
48
|
48
|
0
|
0
|
3.0
|
|
|
|
|
|
|
|
||||||||
|
2
|
11021190
|
Ideological and Moral Cultivation and Legal Basis
|
Obligatory
|
3.0
|
48
|
48
|
0
|
0
|
3.0
|
|
|
|
|
|
|
|
||||||||||
|
3
|
11020150
|
Outline of modern Chinese history
|
Obligatory
|
2.0
|
32
|
32
|
0
|
0
|
|
|
2.0
|
|
|
|
|
|
||||||||||
|
4
|
11020831
|
Mao Zedong Thought and the theoretical system of socialism with Chinese characteristics(1)
|
Obligatory
|
2.0
|
32
|
32
|
0
|
0
|
|
|
2.0
|
|
|
|
|
|
||||||||||
|
5
|
11020832
|
Mao Zedong Thought and the theoretical system of socialism with Chinese characteristics(2)
|
Obligatory
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
2.0
|
|
|
|
|
||||||||||
|
6
|
11020130
|
Situation and Policies
|
Obligatory
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
|
|
|
2.0
|
||||||||||
|
Foreign Language Series
|
7
|
13010231
|
College English(1)
|
Degree
|
4.0
|
64
|
48
|
0
|
16
|
4.0
|
|
|
|
|
|
|
|
|||||||||
|
8
|
13010232
|
College English(2)
|
Degree
|
4.0
|
64
|
48
|
0
|
16
|
|
4.0
|
|
|
|
|
|
|
||||||||||
|
9
|
13010233
|
College English(3)
|
Degree
|
4.0
|
64
|
48
|
0
|
16
|
|
|
4.0
|
|
|
|
|
|
||||||||||
|
10
|
13010234
|
College English(4)
|
Degree
|
4.0
|
64
|
48
|
0
|
16
|
|
|
|
4.0
|
|
|
|
|
||||||||||
|
Physical and Psychological Qualities Series
|
11
|
18020211
|
Sports（1）
|
Obligatory
|
1.5
|
30
|
30
|
0
|
0
|
1.5
|
|
|
|
|
|
|
|
|||||||||
|
12
|
31020100
|
Military theory
|
Obligatory
|
1.0
|
16
|
16
|
0
|
0
|
1.0
|
|
|
|
|
|
|
|
||||||||||
|
13
|
18020212
|
Sports（2）
|
Obligatory
|
1.5
|
30
|
30
|
0
|
0
|
|
1.5
|
|
|
|
|
|
|
||||||||||
|
14
|
18020213
|
Sports（3）
|
Obligatory
|
1.5
|
30
|
30
|
0
|
0
|
|
|
1.5
|
|
|
|
|
|
||||||||||
|
15
|
18020214
|
Sports（4）
|
Obligatory
|
1.5
|
30
|
30
|
0
|
0
|
|
|
|
1.5
|
|
|
|
|
||||||||||
|
Basic computer Series
|
16
|
07021420
|
The basis of the information technology
|
Obligatory
|
3.0
|
48
|
24
|
0
|
24
|
3.0
|
|
|
|
|
|
|
|
|||||||||
|
Natural Science Foundation Series
|
17
|
10010511
|
Higher Mathematics (1)
|
Obligatory
|
4.5
|
72
|
72
|
0
|
0
|
4.5
|
|
|
|
|
|
|
|
|||||||||
|
18
|
10320880
|
General Physics C
|
Obligatory
|
4.5
|
72
|
72
|
0
|
0
|
|
4.5
|
|
|
|
|
|
|
||||||||||
|
19
|
10010512
|
Higher Mathematics (2)
|
Obligatory
|
5.5
|
88
|
88
|
0
|
0
|
|
5.5
|
|
|
|
|
|
|
||||||||||
|
20
|
10221110
|
Inorganic Chemistry B
|
Obligatory
|
3.0
|
48
|
48
|
0
|
0
|
3.0
|
|
|
|
|
|
|
|
||||||||||
|
21
|
10221140
|
Inorganic Chemistry Experiment B
|
Obligatory
|
2.0
|
40
|
|
40
|
|
|
2.0
|
|
|
|
|
|
|
||||||||||
|
22
|
10421330
|
Organic Chemistry C
|
Degree
|
4.5
|
72
|
72
|
0
|
0
|
|
4.5
|
|
|
|
|
|
|
||||||||||
|
23
|
10321360
|
Organic Chemistry Experiment C
|
Obligatory
|
2.0
|
40
|
0
|
40
|
0
|
|
2.0
|
|
|
|
|
|
|
||||||||||
|
24
|
10121220
|
Linear Algebra A
|
Obligatory
|
2.0
|
32
|
32
|
0
|
0
|
|
|
2.0
|
|
|
|
|
|
||||||||||
|
General Quality Education Series
|
Curriculum was showed as "General Education Quality Education" Course List, which requires students to complete 10.0 credits, including 6.0 credits in philosophy and social sciences, economics and management, arts and sports programs during 4 years.
|
|||||||||||||||||||||||||
|
Disciplines of Basic Education Module
|
Studies Foundation Series
|
25
|
10220370
|
Analytical Chemistry A
|
Obligatory
|
2.0
|
32
|
32
|
0
|
0
|
|
|
2.0
|
|
|
|
|
|
||||||||
|
26
|
10220390
|
Analytical chemistry experiment B
|
Obligatory
|
1.5
|
30
|
0
|
30
|
0
|
|
|
1.5
|
|
|
|
|
|
||||||||||
|
27
|
10221160
|
Physical Chemistry B
|
Obligatory
|
5.0
|
80
|
80
|
0
|
0
|
|
|
5.0
|
|
|
|
|
|
||||||||||
|
28
|
10221180
|
Physical Chemistry Experiment B
|
Obligatory
|
2.0
|
40
|
0
|
40
|
0
|
|
|
2.0
|
|
|
|
|
|
||||||||||
|
29
|
03110550
|
Biochemistry A
|
Degree
|
4.5
|
72
|
72
|
0
|
0
|
|
|
|
4.5
|
|
|
|
|
||||||||||
|
30
|
05420710
|
Descriptive Geometry and Engineering Drawing D
|
Obligatory
|
3.0
|
48
|
48
|
0
|
0
|
|
|
3.0
|
|
|
|
|
|
||||||||||
|
31
|
03220600
|
Biochemical experiments B
|
Obligatory
|
1.5
|
30
|
0
|
30
|
0
|
|
|
|
1.5
|
|
|
|
|
||||||||||
|
32
|
01110351
|
Principles of Chemical Engineering(1)
|
Degree
|
3.0
|
48
|
48
|
0
|
0
|
|
|
|
|
3.0
|
|
|
|
||||||||||
|
33
|
01110352
|
Principles of Chemical Engineering(2)
|
Degree
|
2.5
|
40
|
40
|
0
|
0
|
|
|
|
|
|
2.5
|
|
|
||||||||||
|
34
|
03010810
|
Food chemistry
|
Degree
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
2.0
|
|
|
|
|
||||||||||
|
35
|
05020520
|
Engineering CAD
|
Obligatory
|
2.5
|
40
|
20
|
0
|
20
|
|
|
|
|
2.5
|
|
|
|
||||||||||
|
36
|
01320380
|
Principles of Chemical Engineering xperiments
|
Obligatory
|
1.5
|
30
|
0
|
30
|
0
|
|
|
|
|
|
1.5
|
|
|
||||||||||
|
Professional Education Module
|
Professional Foundation Series
|
37
|
03010970
|
Microbiology
|
Degree
|
4.0
|
64
|
64
|
0
|
0
|
|
|
|
4.0
|
|
|
|
|
||||||||
|
38
|
03020600
|
Food Microbial Technology
|
Obligatory
|
1.5
|
24
|
16
|
8
|
0
|
|
|
|
1.5
|
|
|
|
|
||||||||||
|
39
|
03120850
|
Principles of Food Technology A
|
Obligatory
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
2.0
|
|
|
|
||||||||||
|
40
|
03120830
|
Food Machinery and equipment
|
Obligatory
|
3.5
|
56
|
56
|
0
|
0
|
|
|
|
|
3.5
|
|
|
|
||||||||||
|
41
|
03020770
|
Food plant design and environmental protection
|
Obligatory
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
|
2.0
|
|
|
||||||||||
|
42
|
03011050
|
Modern food analysis techniques
|
Degree
|
4.0
|
64
|
64
|
0
|
0
|
|
|
|
|
|
4.0
|
|
|
||||||||||
|
43
|
03120750
|
Food Separation Technology A
|
Obligatory
|
1.5
|
24
|
24
|
0
|
0
|
|
|
|
|
1.5
|
|
|
|
||||||||||
|
44
|
03010920
|
Food Nutrition
|
Degree
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
2.0
|
|
|
|
||||||||||
|
45
|
03120990
|
Microbiology Experiments A
|
Obligatory
|
1.5
|
30
|
0
|
30
|
0
|
|
|
|
1.5
|
|
|
|
|
||||||||||
|
Professional Direction Series
|
46
|
03010791
|
Food Technology (1)
|
Degree
|
3.0
|
48
|
48
|
0
|
0
|
|
|
|
|
|
3.0
|
|
|
|||||||||
|
47
|
03010792
|
Food Technology (2)
|
Degree
|
2.5
|
40
|
40
|
0
|
0
|
|
|
|
|
|
2.5
|
|
|
||||||||||
|
48
|
03220330
|
Functional foods B
|
Obligatory
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
|
2.0
|
|
|
||||||||||
|
49
|
03020410
|
Storage and transportation of agricultural products and the preservation technology
|
Obligatory
|
1.5
|
24
|
24
|
0
|
0
|
|
|
|
|
|
|
1.5
|
|
||||||||||
|
50
|
03020910
|
Grain and oil processing technology
|
Obligatory
|
1.5
|
24
|
32
|
0
|
0
|
|
|
|
|
|
|
1.5
|
|
||||||||||
|
51
|
03120700
|
Introduction to food safety
|
Obligatory
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
2.0
|
|
|
|
||||||||||
|
Professional Elective Series
|
52
|
03100760
|
Food sensory identified A
|
Elective
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
|
|
2.0
|
|
|||||||||
|
53
|
03030880
|
Food Enzymology
|
Elective
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
2.0
|
|
|
|
||||||||||
|
54
|
03030950
|
Food quality management
|
Elective
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
|
|
2.0
|
|
||||||||||
|
55
|
03130900
|
Food Additives A
|
Elective
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
|
|
2.0
|
|
||||||||||
|
56
|
03030980
|
Brewing technology
|
Elective
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
|
|
2.0
|
|
||||||||||
|
57
|
03130300
|
Molecular Biology A
|
Elective
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
|
|
2.0
|
|
||||||||||
|
58
|
03031170
|
Seafood Processing
|
Elective
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
|
|
2.0
|
|
||||||||||
|
59
|
03031030
|
Livestock Product Process
|
Elective
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
|
|
2.0
|
|
||||||||||
|
60
|
03031180
|
Food Logistics
|
Elective
|
2.0
|
32
|
32
|
0
|
0
|
|
|
|
|
|
|
2.0
|
|
||||||||||
|
Module category
|
Course Series
|
No.
|
Course Number
|
Name of practice teaching
|
Credit
|
Semester
|
Weeks
|
Note
|
|
Practice Education Module
|
Curricular Concentrated Practice Teaching
|
1
|
31020110
|
Military training
|
1.0
|
1
|
1
|
|
|
2
|
06220060
|
Metalworking Practice B
|
2.0
|
4
|
2
|
|
||
|
3
|
11020030
|
Social practice of ideological and political theory courses
|
2.0
|
4
|
2
|
carries on the summer of 4th semester, 5th semester entry scores
|
||
|
4
|
03020020
|
Graduation Practice
|
2.0
|
8
|
2
|
|
||
|
5
|
03020960
|
Food Chemistry Experiments
|
2.0
|
5
|
2
|
|
||
|
6
|
03010010
|
Graduation design (Thesis)
|
16.0
|
8
|
16
|
|
||
|
7
|
01020370
|
Chemical Principles of curriculum design
|
2.0
|
6
|
2
|
|
||
|
8
|
03021060
|
Modern food analysis technology experiments
|
3.0
|
6
|
3
|
|
||
|
9
|
03020340
|
Functional food design and survey
|
1.0
|
6
|
1
|
Public research, product design, experimental
|
||
|
10
|
03020040
|
Production Practice
|
2.0
|
7
|
2
|
Learning in the actual production
|
||
|
11
|
03021160
|
Integrative Experiment
|
3.0
|
7
|
3
|
|
||
|
Extracurricular Practice Education Module
|
Ma jor extracurricular practice project
|
Political ideology and moral literacy
|
3.0
|
1
|
|
Entrance Education
|
||
|
1-8
|
|
Situation and Policy Education
|
||||||
|
1-8
|
|
Learn Marxist-Leninist group
|
||||||
|
Social practice in volunteer activities
|
3.0
|
1-8
|
|
Social practice
|
||||
|
1-8
|
|
Volunteer Activities
|
||||||
|
Culture and Arts
|
6.0
|
1-8
|
|
Speech contests, debate competition, Singer Competition
|
||||
|
|
University-level art performances
|
|||||||
|
|
Reading activities
|
|||||||
|
The Societies activities and social work
|
3.0
|
1-8
|
|
Organizational activities
|
||||
|
Skills training and Employment Practice
|
4.0
|
3-8
|
|
Skills training
|
||||
|
6-8
|
|
Employment Practice
|
||||||
|
The series of extracurricular practice education require students to complete 10 credits
|
||||||||
|
Personality Development Education Series
|
It requires students to complete 4.0 credits, arranged centrally in the 7th semester, a total of 6 weeks, including engineering training, the training of scientific and technological innovation, strengthen basic courses and entrepreneurship education guidance, which chosen by students based on their personal development combined with entrepreneurship, employment goals.
|
|||||||
Planning: Chen Hui
Review: Feng Huiyong
Approved: Wang Xizhao
Date: 2009.9