食安本科培养方案20111002.docVIP

食品质量与安全专业人才培养方案 Cultivtion Plan for Food Quality and Safety Major 一、培养目标： 1. Cultivation Goal: 本专业培养具备食品科学的知识，能够在食品的生产、加工、流通及与食品从事食品或相关产品的教育教学等方面工作的技术人才This specialty trains the professional personnel possess the basic knowledge and skills in the field of food science, food analysis and testing, food quality management, food safety control and the ability required to engage in food products analysis, testing, safety evaluation, quality management, quality control, education and other aspects in the field of food production, processing, circulation and the related areas of food quality and safety. 二、基本规格： 2. Basic Requirements: 毕业生应获得以下几个方面的知识和能力： （1）知识要求 掌握食品科学学科的基本理论、基本知识，掌握必要的工程基础知识；掌握食品的储藏加工、生产管理、品质检验等方面的基本实践技能。具有的初步能力；熟悉国家对于食品生产、设计、研究与开发、环境保等方面的方针、政策和法规。(1) Knowledge requirements：Acquire the fundamental theories and knowledge of food science and food quality and safety, and acquire the necessary basic knowledge of engineering. (2) Capacity requirements：Acquire the fundamental practical-skills of food materials resource characteristics, storage and processing, production management, quality inspection, safety supervision, etc. Have the basic capacities of food quality management, food safety evaluation, food quality control, food inspection and analysis; Familiar with the food production, design, research and development, environmental protection, safety supervision and other aspects of principles, policies and regulations of our country. (3) Special requirements：Have the concept of the harmonious development of the resources and human health. Could be able to consciously apply the general principles of natural ecology to food resources development, food processing and food distribution. 三、修业年限： 4年 3. Duration of Study: 4 Years 四、主干学科 4. Major Subjects 化学、生物学、食品质量与安全。 Chemistry, Biology, Food Quality and Safety. 五、主要课程 5. Major courses 大学物理、无机化学、分析化学、有机化学、物理化学、微生物学、生物化学、食品化学、食品工程原理、食品营养学、食品机械与设备、食品工艺学、食品毒理学、动植物检验检疫、食品安全学、食品安全风险评估、食品质量管理、食品理化检验。 Physics, I