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Food Science and Engineering

| Date:2014-05-19
1. Program Aims
The programs within the Food Science and Engineering network aim to:
provide an education of food science suited to the needs of students, employers and relevant professionals;
produce successful and adaptable students with both subject-specific and transferable skills which enhance their employability;
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 as follows:
Acquire a knowledge base including key concepts, principles and theories which will support an understanding of food science.
Develop a broad appreciation and understanding of the discipline of food science and its significance in the contemporary world.
Develop practical and cognitive skills of analysis and synthesis in the context of food science investigation.
Work independently in planning and undertaking assignments.
Use IT to access sources of information.
Communicate clearly in speech, writing and other appropriate modes of expression.
3. Core subject
Chemistry, biology, food science and engineering
4. Major courses
Organic Chemistry
Biochemistry
Microbiology
Principles of Chemical Engineering
Food Chemistry
Food Technology
Food preserved to learn
Modern food analysis techniques
Food Machinery and equipment
Food and Nutrition
Food plant design and environmental protection
Introduction to Food Science (Bilingual)
Food Chemistry (bilingual) courses
5. The main practice teaching part
Metalworking
Recognizing internship
Graduation practice
Professional curriculum design
Integrative Experiment
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
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