Food Science and Technology (Undergraduate)
Set up in 1995, the major aims to prepare high quality, application-oriented and interdisciplinary talents, who are equipped with basic theories, knowledge and skills in chemistry, biology, food science and engineering, and food technology. The graduates, with a wide scope of knowledge, great adaptability and creativity, will be able to work in food manufacturing and technology management, quality control, product development, scientific research, engineering design and production management.
This major requires a four-year school length. Students are allowed 3-6 years to finish all the courses, and after that they are awarded a Bachelor’s degree in Engineering.
Major courses include Food Chemistry, Food Biochemistry, Food Microbiology, Principles of Food Engineering, Food Nutrition, Food Machinery and Equipment, Principles of Food Storage, Food Analysis, Horticultural Products Storage and Processing, Meat Processing Technology, Dairy Technology, Agricultural Products Processing Technology, etc.
Students majoring in Food Science and Technology are supposed to master the basic theories and experimental techniques of biochemistry, food chemistry and microbiology, together with the methods of food quality control, food analysis and testing. They will also know the biological property and processing property of food processing technology and raw materials. Besides, students will be trained to gain the ability to design common food engineering and select proper equipments, and also the abilities of food production management, marketing and techno-economic analysis. An understanding of the theories and trends in food storage, transport, processing, preserving and comprehensive utilization of resources, as well as the guidelines, policy and laws of food industry, is also necessary for students of this major. What’s more, they will be able to use the basic methods of document retrieval and data query so as to gain information needed and conduct some economic research.
Graduates majoring in Food Science and Technology can seek employment in relative research and teaching institutions, businesses, logistic companies, government agencies, food and drug administrations, customs and pharmaceutical enterprises. They can also start their own business in food production and trade.
Food Quality and Safety Specialty (Undergraduate Education)
Introduction of Specialty
This specialty aims to bring up professional and technical personnel with the good ideological and moral quality, having the professional knowledge and skills of production, supervision, inspection, management and scientific research on food quality and safety, being able to do practical work including detection, management and researches on the quality and safety of food and related products in the areas of raw food production, food processing, circulation, consumption and quality inspection, etc.
Establishment of Specialty
The specialty was established in 2003. Educational system is 4 years, with a duration of 3-6 years. Bachelor's degree of Engineering is awarded.
The main courses include Food Chemistry, Food Microbiology, Food Analysis, Processing Technology of Food, Food Hygiene, Food Quality and Safety Experimental Technique, Food Biotechnology, Food Toxicology, Food Safety and Evaluation, Food Additives, Principle and Application for Food Quality Control, Standards and Regulations in Foods, etc.
The characteristics of this specialty are to be familiar with the guidelines and policies for development of food industry, and the standards and regulations of food safe production, to have the capability to independently obtain knowledge, process information and scientific research, to master the basic theories and skills of food quality inspection and safety supervision, to grasp the theories and techniques for safety in production of raw food materials, quality control of food processing, and safety in supervision of food circulation and consumption.
After graduation, the students can engage in food quality supervision, scientific research, education and management in food enterprises and departments for agriculture, quality supervision, industry and commerce, food and drug, customs administrations, and schools, or choose to become postgraduate students or set up their own businesses.
Introduction of Apicultural Major:
Apicultural major students are suggested to learn Biology and Apiculture theory and basic skills, and to know bee resources and agricultural resources. The following lessons are opened to students: Honeybee Biology, Honeybee Ecology, Nectar Botany, Beekeeping and management, Honeybee conservation, Honeybee genetics and breeding, Bee Products Processing, Bee Equipments Design, Food Microbiology.There are Labs of Honeybee biology, Nectar botany, Honeybee genetics and breeding, Honeybee conservation, Beekeeping and management, Bee products analysis, Kikuji Yamaguchi royal jelly, Bee products processing and Experimental apiary.
This major was first recruited new students from 1988, and started to recruit 4 year undergraduate students from 2003. Qualified students would be conferred as Engineer or Agricultural Bachelor. This department has established a provincial center of bee engineering and research, special apicultural major of Yunnan Province, and an excellent teaching team. Graduated students mainly contribute in Apicultural management and skill expansion departments, bee products factory, food processing and medical factory, teaching and research organization and so on.
Educational Objectives of the Apicultural Major:
To educate students with apiculture theory and knowledge, basic apicultural skills to meet social development demanding for talents of apicultural skill expansion, management and bee product analysis and control, apicultural teaching and research.
People working for Apicultural Major:
14 colleagues are working in the Apicultural Department, 4 professors, 3 associate professors, 4 lecturers, 1 experimentalist and others. 5 of them got their Ph.D degree and 1 got master degree; one is Ph.D candidate and another 2 are running for their master degree. 2 of them are Ph.D supervisors, and 5 master student supervisors. 1 Yunnan provincial young academic talent. There are another 11 guest professors, who will be invited to give lectures.
Apicultural Department combined research, teaching, skill training, and product exploitation together to study the subjects of Yunnan nectar plant resources, bee resources, Eastern bee genetic diversity, bee pollination and bee products exploitation. Now the subjects, especially, on Honeybee biology, Bee behavior, Nectar botany and Pollination, which took Eastern bee as main research subject and based on molecular and other skills developed into characterized and sustainable development fields. These subjects are now also influencing the Apiculture of China and Abroad.
More than 20 scientific projects were carried out at Apicultural Department from 2000, including 4 Chinese Natural Scientific Foundation, 3 National Ministry of Science and Te