(1) Training goals
This major mainly cultivates senior scientific and technical personnel with basic theories, basic knowledge and basic skills of pharmacy, who can be engaged in the research and development of drugs and their preparations, drug production and quality management, clinical pharmacy, drug analysis, and pharmaceutical marketing.
(2) Professional requirements
Students of this major should have a solid foundation, broad professional knowledge, and strong basic skills after receiving basic training in the experimental methods and skills of each course by studying the basic theories and basic knowledge of the main branches of pharmacy.
Graduates should master the basic theories, basic knowledge, and basic skills of pharmacy, pharmacology, medicinal chemistry, drug analysis and other disciplines; understand basic knowledge in clinical medicine, rational drug use, etc.; have the preliminary ability to design pharmaceutical preparations, and produce pharmaceutical preparations , Process technology improvement and quality control basic ability; have the ability to correctly select drugs and their preparation analysis methods, have the ability to participate in the clinical rational use of drugs; master the basic methods of drug pharmacodynamics and drug safety evaluation, main drug preparation, etc. Technology; familiar with the regulations, policies and basic knowledge of pharmaceutical marketing; understand the development trends of the professional field; master the basic methods of data query and document retrieval, and have certain scientific research capabilities, innovation capabilities and practical work capabilities.
(1) Implement a flexible educational system. The basic academic system of this major is 4 years, and students can complete their studies in 3-7 years.
(2) Graduates who meet the requirements of the Degree Regulations will be awarded a Bachelor of Science degree.
The total graduation credits are 168 credits, including 94 credits for compulsory courses (38 credits for public basic platform courses, 37.5 credits for basic subject platform courses, and 18.5 credits for professional basic platform courses); 54 credits for elective courses (38 credits for major elective courses, optional courses for major 8 credits, 8 credits for public elective courses); 20 credits for practical teaching links (including 7 credits for "special credits").
Subject basic platform courses: Advanced Mathematics C, Inorganic Chemistry, Physics, Organic Chemistry, Physical Chemistry, Analytical Chemistry, Instrumental Analysis, Biochemistry.
Professional basic platform courses: human anatomy and physiology, natural medicine chemistry, pharmacy, pharmacology.
Limited elective courses for majors: Medicinal Botany, Medicinal Chemistry, Microbiology and Immunology, Pharmacognosy, Pharmacy Management, Introduction to Clinical Medicine, Literature Search, Drug Analysis, Pharmaceutical English, Biopharmaceutics and Pharmacokinetics, Clinical Pharmacology, In vivo chromatographic analysis.
Graduation total credits are 164 credits, including 92.5 credits for compulsory courses (38 credits for public basic platform courses, 37.5 credits for basic platform courses of disciplines, and 17 credits for basic platform courses for majors); 51.5 credits for optional courses (35.5 credits for major optional courses, optional courses for majors) 8 credits, 8 credits for public elective courses); 20 credits for practical teaching links (including 7 credits for "special credits").
Subject basic platform courses: Advanced Mathematics C, Inorganic Chemistry, Physics, Organic Chemistry, Physical Chemistry, Analytical Chemistry, Instrumental Analysis, Biochemistry.
Professional basic platform courses: human anatomy and physiology, food chemistry, food toxicology, food technology.
Specialty limited elective courses: food microbiology, food (animal, plant) raw material safety control, food safety and hygiene, food analysis and inspection, general biology, food nutrition, literature search, food biotechnology, professional foreign languages, food standards and regulations , Food quality and management, food additives.
