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Food Quality and Safety

| Date:2014-05-19
1. Program Aims
The programs within the Food Quality and Safety aim to:
provide a engineering education 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 biochemistry, microbiology, food chemistry et. al
Develop a broad appreciation and understanding of the food safety monitoring technologies and advanced Food Safety Quality Management System
Develop practical and cognitive skills of technology of pollution-free food and manufacturing practice and administration of organic food and green food
Develop a broad appreciation and understanding of advanced theory and recent developments of Food Quality and Safety
Develop a broad understanding of laws and regulations of food
Develop a appreciation of advanced theory and recent developments of Food Safety and cultivate innovation and entrepreneurship
Master a foreign language, develop cognitive skills of reading foreign periodicals
Use IT to access sources of information 
Develop practical and cognitive skills of analyzing problems, solving problems and capability of test and research
3. Core subject
Chemistry
Modern analytical techniques
Food Safety
Management
4. Major courses
Biochemistry
Microbiology
Animal and Plant Quarantine
Principles of Food Sanitation
Safety of Food
Food Determination Modern Technology
Food safety control in food processing 
Food Safety Regulation and Standards
Safety Control on Food Raw Materials 
Food Chemistry(Bilingual Education)
Introduction To Food Science (Bilingual Education)
5. The main practice teaching parts
Internship of production raw material
Curriculum Design 
Food Determination Modern Technology experiments
Specialty Comprehensive Experiment
Graduation Practice
Graduation Design (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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