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| Food and Bioengineering Department |
| Specialties |
| Tobacco engineering is the earliest specialty of
our country; graduates from this major have become backbones of science
and technology in most famous biotechnology and bioengineering enterprises. Food Science and Engineering (Undergraduate course) It includes 3 fields (Food Science and Engineering, Food Quality and Safety, Tobacco Engineering). Food Science and Engineering, aims to foster advanced talents who can master the basic theories and skills of food science and engineering， biology, environmental science, nutritional health & management, raw material production, quality management, safety assessment, food production techniques, new product research and production, high-functional food development, etc. Food Quality and Safety It aims to cultivate the talents in food science, biology, environment, nutrition health, and management, etc. The students are required to learn things about production, circulation and consumption of food raw material, food quality test and management, safety evaluation, and scientific research. The graduates are welcome by the fields related to the food industry. Tobacco engineering It is the most outstanding major among the whole specialties. The main courses are: tobacco raw material science, cigarette technology, tobacco chemistry, perfume and essence, tobacco quality analysis, cigarette mechanics, perfume and essence technology and equipment, control engineering, cigarette plant automation, cigarette plant design, etc. the students will learn the techniques of cigarette making, cigarette perfume and perfume adding, and how to use and repair the cigarette equipments. The graduates are welcomed by the cigarette plants and cigarette research centers. Bioengineering (Undergraduate course) It is one of the high-tech specialties, aiming to train the high-qualified talents in fermentation engineering, mildew engineering, cell engineering, bioengineering, and bio-pharmacy, etc. The main courses are: biology, chemistry, chemical engineering, English, computer application, fermentation engineering, bio-pharmacy, environmental bioengineering, etc. Biotechnology (Undergraduate course) The main courses are general biology, chemistry, cell biology, microbiology, biochemistry, gene-engineering, fermentation engineering, English, computer application, fermentation engineering, bio-pharmacy, environmental bioengineering, etc. The graduates in this major can find jobs in a large range of fields, such as light industry, food, fermentation, pharmacy, environmental protection, chemistry, energy, and other bio-related areas. Master’s Degree Specialties Food Science It is an elementary applied science, aiming to research in food processing, storage, and comprehensive utilization, and food safety and qualities, as well. With its development, food science will play an important part in the socialist construction, it will also do great contributions for the sustainable development in agriculture, industrialization, and the improvement of people’s living standards. Food science, which is presided over by provincial chair professors, has a staff of 8 professors, 12 associate professors, 7 doctors and doctorate pursuers. In recent years, the orientation has enjoyed great social and economic returns. The course now has set up its own unique features in the new techniques of food engineering, food biotechnology, tobacco chemistry, and perfume and essence. Major Research Fields Food Processing and Storage Food Biotechnology Food Chemistry and Addictive Food Safety and Examination Tobacco Chemistry and Essence and Perfume Agriculture Produces Processing, Storage. It aims to research in agriculture produce processing, storage, food transportation, and the comprehensive utilization of byproducts. The major aspects include: improve the food qualities; sustain the nutrition of food, lower the cost and energy consumption; produce new foods by new technology; research on the processing technologies and equipments of the new nutritional foods. By its continuous researches on produces processing, fresh preservation, tobacco processing, the course has witnessed many scientific achievements. It has 6 professors, 11 associate professors, 21 doctors and masters. The research fields are: new technologies on produce processing, new technologies on food storage and fresh preservation, new technologies on tobacco processing, application of biotechnologies on produce processing. Fermentation Engineering It is an important part of bioengineering, and also the key to the industrialization of bioengineering. The course aims to the researches on how to produce bio-products by using biocatalysts. The students should master the basic theories and cultivate the abilities in fermentation engineering, mildew engineering, gene engineering, cell engineering, bio-chemical engineering. The course has witnessed great achievements in many fields, such as reforms on traditional food processing, new development of functional active factors and biomedicines. It has 5 professors, 9 associate professors, and 16 doctors and masters. The research fields are: microbiological engineering, Industrial microbes breeding, new technologies on fermentation, microbiological functional dynamics, and resource development on special functional microbes, etc. |
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