国际学院食品科学与工程专业本科培养方案2011.docVIP

国际教育学院 本科培养方案 International Undergraduate Program 食品科学与工程专业 Food Science and Engineering 2010年12月 December 2010 食品科学与工程专业本科人才培养方案 Cultivation Plan for Food Science and Engineering Major 一、培养目标 1. Cultivation Goal 本专业培养具备食品科学与工程领域的基本知识和基本技能，掌握国际化语言，适应国际交流需要，能够在食品的生产、加工、流通及与食品科学与工程有关的教育、研究、进出口、卫生监督、安全管理等部门，从事食品（特别是粮油食品）或相关产品的科学研究、技术开发、工程设计、生产管理、品质控制、产品销售、检验检疫、教育教学等方面工作的工程技术人才。 This major trains professional personnel possess the basic knowledge and skills in the field of Food Science and Engineering, who are able to satisfy the scientific research, technology development, engineering design, production management, quality control, product sales, inspection and quarantine, education and teaching in the field of foods (especially grain and oil) and related fields. The fields consist of food production, food processing, food distribution and the related departments such as education, research, import and export, health surveillance, security management, etc. 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、食品工程学科的基本理论、基本知识，掌握必要的工程基础知识； （2）能力要求 掌握食品原料的资源特征、储藏加工、生产管理、品质检验、安全监督等方面的基本实践技能。具有研究、开发和设计食品新产品、新工艺、新技术的初步能力； （3）工程要求 受到食品科学与工程实验技能、工程实践、计算机应用、科学研究与工程设计方法的基本训练。熟悉国家对于食品生产、设计、研究与开发、环境保护、安全监管等方面的方针、政策和法规。 （4）特别要求 具备人类健康与资源环境和谐发展的理念，自觉将自然生态的一般原则应用于食品资源开发、食品加工与流通等环节。 Students of this major should acquire the knowledge and capabilities as follows: (1) Knowledge requirements：Acquire the fundamental theories and knowledge of food science and food engineering disciplines, and acquire the necessary basic knowledge of engineering. (2) Capacity requirements：Acquire the fundamental practical-skills of food materials, including resource characteristics, storage and processing, production management, quality inspection, safety supervision, etc. Have the basic capacities of research, develop and design of new food products, new processes and new technology. (3) Engineering requirements：Accept the basic training in experiments of food