Food Quality and Safety is based on life science and food science, studies food nutrition, safety and health and food processing quality and safety management science, the basic task is through the management and control of food production, processing and storage of each link, ensures food nutritional quality and health quality, promote the body's health.
The guarantee of food nutrition and safety relies mainly on food production of a comprehensive system of quality management, so that the nutrition and food safety supervision and management from the past, and extended to many areas including food production, food nutrition, food safety, food management, food quality control, plays a more and more important role in every field of life science and food science.
2. Training Objectives
The program trains senior scientific and technical personnel with the basic knowledge and skills of biology, food science and nutrition and food security, can be engaged in food enterprises, commodity inspection, sanitation and epidemic prevention, research institute in areas such as nutrition and food safety related technology, management, planning, food production, teaching and research related work.
3. Training Requirements
Students mainly study the basic theory and basic knowledge of biology and food engineering; receive the basic training in technology and management of food production and food quality detection and safety aspects, with the basic ability of food quality, food safety detection.
4. Knowledge and Skills
1) Master biochemistry, food chemistry, microbiology, basic theory and experimental technology;
2) Master the methods of food analysis and detection;
3) With the ability of food production management and technical and economic analysis;
4) Familiar with the principles, policies and regulations of the development of the food industry;
5) Understand the theory and development trend of food storage, transportation, processing, preservation and comprehensive utilization of resources;
6) Master the basic methods of document retrieval and data query, and have the ability of scientific research and practical work.
5. Main Courses
General biology, food raw materials, food microbiology, basic biochemistry, body function, nutrition, food hygiene, food chemistry, food technology, food safety and quality control technology, food storage, food engineering principle, food inspection and quarantine, food quality inspection technology, food microbiology laboratory technology, functional food, food toxicology, food safety, food science and modern immunology, food sensory evaluation, organic chemistry, inorganic chemistry, analytical chemistry, physical chemistry, instrumental analysis, statistical analysis, design and test of food standards and regulations, food management, food and environment, food quality control, food additives, food quality management that animal food hygiene inspection, food physical and chemical inspection, etc.
6. Practice Teaching
Process experiment, course design, production practice, graduation practice, graduation design (thesis), etc
7. Employment Prospects
After graduation, students can be engaged in food hygiene supervision departments, food enterprises, community of food nutrition and safety services, catering industry, teaching and research unit for food production, food nutrition and safety management, public nutrition.