(1) Training goals
This major mainly cultivates senior scientific and technical personnel with basic theories, basic knowledge and basic skills of chemistry, food science and pharmacy, and who can engage in research and development, production and quality management, and marketing of food and health products.
(2) Professional requirements
After learning the basic theories and basic knowledge of chemistry, food science and pharmacy, students of this major should have a solid foundation, broad professional knowledge, and strong basic skills after receiving basic training in experimental methods and skills in each course.
Graduates should master the basic theories, basic knowledge and basic skills of biology, toxicology, food chemistry, analytical chemistry and other disciplines; understand the basic knowledge of food, health products and drug quality control; have the design, production, and production of food and related products The basic ability of process technology improvement and quality control; master the basic methods and technologies of health care products and food safety evaluation, preparation, etc.; familiar with the relevant laws and regulations, policies and basic knowledge of product marketing; understand the development trends of the professional field; master The basic methods of data query and document retrieval have certain scientific research ability, innovation ability and practical ability.
(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.
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.
