The line of study of Food Quality and Safety is designed for ensuring food quality and safety in the process of food production, circulation and consumption for the sake of public health and life safety. The Department of Food Quality and Safety started to enroll students in 2006, and the current enrollment of students is 231. There are already 675 successfully graduated from this department for the past 8 years.  The purpose of this line of study is to cultivate high caliber application-oriented and technical personnel needed by the society and the industry, who, after graduation, have already systematically learnt the basic theoretical knowledge in Food Quality and Safety, engaged in the learning and training in Food Safety Control Technology and Safety Supervision Management, possessed good political and cultural qualities, acquired fair ability of using foreign language, and possessed the capability of handling jobs of food quality and safety and control technology management in food manufacturing and food circulation enterprises, food safety supervision sectors, food inspection and quarantine agencies and other related organizations. The Department has adopted the education mode of the cooperation between education and industry or the combination of on-campus theoretical studies with off-campus practice at training and internship bases.

According to the Chinese Ministry of Education Food Science and Engineering Teaching Quality National Standards (Specialty of Food Quality and Safety), The professional courses are designed and established as a line of study based on the general compulsory curriculum compatible with arts and science, and focused on cultivating students’ ability and competence needed by industry and occupation. To be more specific, for example, the professional curriculum should (a) satisfy the needs of knowledge and skills in food quality and safety required by the job requirements and qualifications at food manufacturing enterprises, (b) conform with knowledge and skills required by professional job positions in food safety supervision management, (c;) articulate with knowledge and skills required by job positions in food inspection and quarantine. The Department is determined to develop the line of study of Food Quality and Safety into a comparatively perfect curriculum and knowledge system, through the core courses including Food Ingredients Safety Control, Food Production Technology, Food Standards and Law, Food Safety and Hygiene, Food Safety Management System, Food Toxicology, and Food Inspection Technology and etc.; and assisted with series of lectures reflecting the current status of food quality and safety and its perspectives for development.

At the same time, the Department has adopted the operating mechanism for the line of study of Food Quality and Safety, heavily relying on integration of education with production, and the cooperation between academic institution and enterprise, focusing on nurturing high-caliber talented personnel with application abilities, and adhering to the combination of classroom teaching and learning with practice base training, as well as the cultivation of high caliber talented personnel in line with the needs of the society.

The practical training of this line of study include the following 5 contents:

(a)   The students conduct professional internship at an off-campus   practice base for about 6 months. The internship must be connected with the advancement of students’ abilities in three aspects of the line of study of Food Quality and Safety Management and Control Technology at food manufacturing enterprises, Food Safety Supervision and Management, and Food Inspection and Quarantine Technology.

(b)   The students are engaged in experimental teaching and learning of professional courses;

(c)   The Department, according to the curriculum deeds, arranges certain amount of teaching and learning practice for students;

(d)   The Department, according to the course schedule of Food Inspection Technology, arranges a certain amount of experimental training and learning for students;

(e) The students are required to white a graduation thesis. 

The Department has access to both on-campus and off-campus facilities.  The on-campus lab facilities for the study of Food Quality and Safety include Basic Chemistry Lab, Food Chemistry Lab, Food Microbiology Lab, Food Biochemistry Lab, Food Inspection Lab, and others, occupying a total space of 900 square meters and satisfying the needs for lab work required by this line of study. The Department has all needed teaching plan and lab experimental instruction textbook for each lab course.  The off-campus university-enterprise cooperation practical training bases for the Department include large food production enterprises, municipal and regional governmental agencies of food safety supervision management, food inspection and quarantine institutions with inspection qualification endorsed by the National Government, and others.  The Department works closely with those internship partners to ensure the quality of students’ internship, through joint management and control of teaching and intern practice, jointly setting up rules and regulations governing the management and testing of the student, and, at the same time, laying a solid foundation for the students’ thesis whiting and future employment.

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