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[Face-to-face food majors] Introduction to the School of Food and Health, Beijing Technology and Business University

 Last Update: 2021-07-28
 Source: Internet
 Author: User

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Food science is the scientific foundation and technical support of the food industry.

Food Science and Engineering is one of the first batch of national first-class undergraduate majors of the Ministry of Education, national characteristic majors, the first batch of Beijing-affiliated universities to build first-class majors, and the first batch of majors that have passed IFT and IUFoST engineering education certification at the same time

Main course

Professional advantage

Employment and further study

Training objectives

major course

Inorganic chemistry, organic chemistry, analytical chemistry (including instrumental analysis), biochemistry, microbiology, food chemistry, food analysis, food safety, food toxicology, immunology, food technology, food safety testing technology, food safety control technology , food ingredients, food additives, nutrition and food hygiene, food quality and safety management and so on
.

practical teaching

Based on industry-university-research cooperation, relying on "Food Quality and Safety Beijing Laboratory", "Beijing Food Safety and Quality Testing Platform", "Food Additives and Safety Key Laboratory", "Beijing Food Additive Engineering Technology Research Center" and "Beijing Food Additives Engineering Technology Research Center" and "Beijing Food Safety and Quality Testing Platform" Platforms such as the Beijing Food Nutrition and Human Health High-precision Innovation Center, with a total value of 125 million yuan in instruments and equipment, more than 80 pieces of equipment over 1 million yuan, and a laboratory area of 15,000 m2, provide high-quality resources and resources for teaching and scientific research.
Platform
.
In terms of school-school cooperation, school-enterprise cooperation, school-site cooperation, etc.
, strengthen professional cross-integration and full sharing of high-quality educational resources, and build a collaborative education system for universities.
More than 30 Beijing companies including the Group Corporation and Beijing Weishiyuan Food Technology Co.
, Ltd.
have carried out scientific research cooperation, formed 7 joint construction practice bases and established scientific research results transformation bases to promote the development and construction of the national economy
.

Employment and further study

The major provides various convenient conditions for students who are interested in further studies.
Through cooperation with foreign universities, students can participate in international exchanges in "2+2", "3+1+1" or "3.
5+0.
5" projects
.
In the past five years, the employment rate of professional graduates has exceeded 98%, and the main employment destinations are research institutions in the field of food quality and safety, government departments, enterprises and social institutions
.
About 1/3 of the graduates go abroad for further studies or domestic postgraduate studies
.

05Introduction to Food Nutrition and Health

The major of Food Nutrition and Health will be approved in 2020, and enrollment will begin in 2021
.
This major focuses on the research hotspots of food nutrition security, food nutrition science, food safety, and health big data.
Its food discipline is ranked 7th in the 2020 "ranking of the best academic subjects in China"
.
The specialty relies on the national characteristic specialty construction point and Beijing's key discipline "Food Science"
.
In 2005, he was awarded the right to grant a master's degree in food science, in 2012 he was awarded the "Doctoral Talent Training Program for Special Needs of the Country", and in 2018 he was awarded the right to grant a doctorate degree in a first-level discipline in food science, achieving full coverage from undergraduate to postdoctoral
.

Training objectives

This major takes the National 2030 Healthy China Plan as the core goal, starting from the inheritance of Chinese food culture, supplemented with knowledge of psychology and ethics, and providing profound humanistic background and spiritual care for the healthy development of the discipline
.
At the same time, based on the cultivation of natural science literacy, critical and dialectical ability, innovation ability, lifelong learning ability, friendly collaboration ability and organizational management ability, it will provide the society with applied senior professionals in the field of nutrition and health
.

Main course

Inorganic and analytical chemistry, organic chemistry, biochemistry, food microbiology, food chemistry, food analysis, product technology, food nutrition, food toxicology, cell biology, food hygiene, medical statistics, epidemiology, China Food culture, basic nutrition, medical database and literature search
.

practical teaching

Graduates of this major will take serving the core functions of the capital as the starting point.
Teaching focuses on specific practical functions.
The curriculum system and curriculum are optimized to improve students' practical and innovative abilities, with in-class experiments, after-class study and research, and practical testing in three steps.
The curriculum supporting learning and management system
.
Leading the teaching of this major with scientific research and innovation, based on the major of food nutrition and health, forming a teaching method that combines basic theory and practice
.
Construct a “teaching-research integration system that serves the curriculum system and practices the requirements of compound talent training
.
The main practical links include basic physical fitness training, metalworking practice, labor education, professional practice, graduation practice, innovation and entrepreneurship education, graduation practice and thesis (graduation) design), research and training, social practice, community service and so on
.

Employment and further study

The major provides various convenient conditions for students who are interested in further studies.
Through cooperation with foreign universities, students can participate in international exchanges in "2+2", "3+1+1" or "3.
5+0.
5" projects
.
After graduation, students can engage in food-borne disease regulation and prevention, public and mass nutrition, food quality inspection and supervision, and functional food research and development
.

Welcome to the School of Food and Health, Beijing Technology and Business University

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