【Face-to-face Food Majors】Introduction to the College of Food Science and Engineering, Jilin Agricultural University

Food professionals face to face

Introduction to Jilin Agricultural University

Jilin Agricultural University is located in Changchun, the capital of Jilin Province.

The predecessor of Jilin Agricultural University was the Agricultural Cadre School established in Heilongjiang Province in 1948 by the Western Conference of the Communist Party of China Central Committee.

The school has 20 colleges, 1 direct teaching department and 1 graduate school

The school has 1817 faculty members, including 1 academician of the Chinese Academy of Engineering, 1 dual-appointed academician, 6 members of the Academic Degrees Committee of the State Council, 8 members of the Teaching Steering Committee of Higher Education of the Ministry of Education, and young and middle-aged experts with outstanding contributions from the state 6 People, 1 national-level teaching teacher, 6 national "Hundred, Thousand, Thousand Talents Project", 46 special experts from the State Council, 3 young and middle-aged science and technology innovation leaders from the Ministry of Science and Technology, 7 new century outstanding talents from the Ministry of Education, counselors from the Provincial Government 3 people, 7 "Changbai Mountain Scholars" distinguished professors, 5 chair professors, 28 senior experts in Jilin Province, 50 provincial-level young and middle-aged experts with outstanding contributions, 61 top-notch innovative talents in Jilin Province; 1 national-level outstanding teaching team , The first batch of national colleges and universities "Huang Danian type teacher team", the first batch of Jilin Province colleges and universities "Huang Danian type teacher team" 2 "Huang Danian type scientific research team" 1

The school currently has 19,800 full-time students, of which 15,954 are undergraduates, 3,273 are postgraduates, 431 are doctoral candidates, and 142 are international students

The school’s existing high-quality, high-yield and disease-resistant germplasm resources of fungus crops is a base for the discovery, creation and application of scientific innovation and intelligence introduction, an international joint research center for the creation of new germplasm resources of edible fungi, a national engineering laboratory for deep processing of wheat and corn, and selection of new ginseng varieties National and Local Joint Engineering Research Center for Education and Development, National and Local Joint Engineering Research Center for Economic Fungi Research and Utilization, Key Laboratory of Animal Production and Product Quality and Safety of Ministry of Education, Key Laboratory of Straw Biology and Utilization of Ministry of Education, Modern Agricultural Technology Education The Ministry of International Cooperation Joint Laboratory, the National Crop Germplasm Resources Changchun Observation and Experimental Station, the National Crop Variety Examination and Characterization Station and other 22 national and ministerial-level scientific research platforms, 63 provincial-level scientific research platforms

The school insists on opening up schools and has successively established inter-school exchanges and cooperation relations with 93 colleges and institutions in the United States, Canada, the United Kingdom, Italy, Russia, Japan, South Korea, Australia, South Africa, Zambia and other countries and regions

The school covers an area of ​​1347 hectares, of which, the campus covers an area of ​​312.

Since the establishment of the school, the school has been adhering to the school motto of “Ming Morality, Advocacy, Wisdom, Honesty and Practicability”, has always adhered to the socialist direction of running a school, closely centered on the fundamental task of Lide, and insisted on serving the national and local economic construction and social development.

Jilin Agricultural University in the new era will hold high the great banner of Xi Jinping’s socialist thoughts with Chinese characteristics in the new era, and on the basis of the development goals set by the school’s twelfth party congress, focus on promoting connotative development, characteristic development, innovative development, open development, and coordination Develop, continue to enhance the comprehensive school-running strength and core competitiveness, and strive to build the school into an internationally renowned high-level agricultural university, and work hard to write a new chapter in the Chinese dream of the great rejuvenation of the Chinese nation!

Introduction to the School of Food Science and Engineering

The School of Food Science and Engineering was founded in 1984

The college currently has 77 teachers, including 20 professors, with a doctorate ratio of more than 90%; 15 doctoral supervisors, 97 master supervisors (including 40 external supervisors); successively won the National New Century Talent Project , The country has outstanding contributions to young and middle-aged experts, national outstanding scientific and technological workers, senior experts in Jilin Province, top-notch innovative talents in Jilin Province, Changbai Mountain Scholars Distinguished Professors, Provincial Outstanding Contributions Young and Middle-aged Experts, Provincial Outstanding Teachers, Provincial Advanced Individuals of Teacher Ethics, Provincial There are more than 40 honorary titles of various talents such as famous teaching teachers

The college currently has 3 departments, food science, food engineering, and agricultural product processing and safety, 6 teaching teams, 7 course groups, and a food science and engineering undergraduate practical teaching center, including livestock food processing, grain and oil deep processing, 7 pilot workshops for grain storage, milk beverage processing, beer production, wine production and staple food production, and 1 college public platform; 1 agricultural science and education cooperation talent training base of the Ministry of Education, 1 provincial practical teaching base, and off-campus 36 practice teaching bases

The college has a national-level "corn and coarse grain intensive processing technology innovation and industrialization application innovation team", "national grain industry leading talent innovation team", Jilin Province "maize staple food industrial production key technology and industrialization demonstration" major project research and development team, Jilin Provincial "Maize Deep Processing and Functional Food", "Efficient Corn Bio-efficient Transformation and Deep Processing", "High Value-Added Development of Agricultural and Sideline Products", "Key Technology Research on Corn Biotransformation and Functional Food Development", "National Corn Industrial Technology System" 10 national, provincial and ministerial innovation teams including the R&D team of the Corn Deep Processing Function Research Office

The college attaches great importance to and vigorously develops academic exchanges and cooperation at home and abroad, and currently cooperates with Purdue University, University of Louisville, Mississippi State University, University of Florida, University of Vermont, University of Poznan in Poland, University of Alberta in Canada, Azabu University in Japan, Iwate Universities, Kyung Hee University, Korea Jiaotong University, Korea Chuncheon Fermentation Research Institute, St.

The college closely focuses on the major technical needs of national and local agricultural (food) deep processing, and focuses on important technical issues in the development of industries and industries.
It has formed the deep processing and high-value utilization of grain, new technology of livestock food processing, deep processing of agricultural products and new resources.
Utilization and food quality control and safety evaluation are the main research directions
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Has presided over the "13th Five-Year" national key research and development projects, the National Natural Science Foundation of China, the national "863" plan, the national science and technology support plan, the national public welfare industry science and technology project, the major scientific and technological research projects of Jilin Province, and other major and key national and provincial key scientific and technological projects There are 159 items
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Achieved 95 national and provincial scientific and technological achievements, 1 second prize for national scientific and technological progress, 1 first prize for Chinese agricultural scientific and technological achievements by the Ministry of Agriculture, 7 first prizes for scientific and technological progress in Jilin Province, 9 second prizes, and third prizes 6 prizes
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Published 450 academic papers including papers included in SCI and EI in academic journals at home and abroad
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Obtained 133 national invention patents
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The college has actively carried out the transformation and application of scientific research results.
Over the years, more than 300 technological achievements have been transferred and promoted, which has created more than 15 billion yuan in economic benefits for the enterprise
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Introduction to Food Science and Engineering

Training objectives

This major trains socialist builders and successors who meet the needs of social and economic development, develop comprehensively in moral, intellectual, physical, aesthetic, and labor, and have a sense of social responsibility and innovative spirit
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Facing the development needs of national and regional food and related industries, cultivate basic knowledge and theoretical foundations of natural science and food science and engineering, master food engineering design, scientific research, food production technology and management and other technologies and skills, and have the ability to solve complex food Engineering problem ability, teamwork ability and lifelong learning awareness, engineering and technical personnel who can be engaged in scientific research, technological innovation, engineering design, product development and quality management in food and related fields
.

Goal 1: Be able to actively participate in socialist modernization, consciously adhere to engineering ethics and professional ethics, and have good humanistic and scientific literacy
.

Goal 2: Have basic technology research and development, engineering practice, and innovation and entrepreneurship capabilities in the food engineering field, and be able to solve complex engineering problems in the food industry and related fields
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Goal 3: Be able to effectively organize, implement and manage food engineering projects, and evaluate the impact of the project on the environment and the sustainable development of society
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Goal 4: Be able to assume various roles in the project team, have a good team spirit, communication and coordination skills, and be able to communicate and cooperate across cultures
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Goal 5: Be able to track the development trend of the food industry and engineering technology, and show responsibility and progress in lifelong learning and professional development
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main course

Food engineering principles, food microbiology, food biochemistry, food nutrition, food chemistry, food analysis, food machinery and equipment, food technology, animal product processing, fruit and vegetable storage and processing, grain and oil processing, food hygiene inspection, food processing plant design and so on
.

Professional Features

This major is the first batch of national-level first-class undergraduate majors, majors with national characteristics, majors with brand of Jilin Province, and category A with high-level specialties of Jilin Province
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One enrollment in some provinces
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The implementation of a joint education training model and an excellent agricultural and forestry talent training plan is implemented.
There are doctoral authorizations for first-level disciplines, post-doctoral research mobile stations and masters authorization for first-level disciplines
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Where to graduate

Graduates of this major can be engaged in production management, technology research and development, quality control, engineering design, etc.
in food and related enterprises and institutions
.

Food quality and safety professional introduction

Training objectives

The food quality and safety major follows the development law of China's food industry and cultivates professionals with a sense of social responsibility, professional ethics, innovative spirit and adaptability
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Students have systematic basic knowledge of mathematics, chemistry and biology, master basic theories and basic experimental skills in food chemistry, food microbiology, food nutrition, food analysis, food quality management and safety control, and be able to engage in food production management, product quality supervision, inspection analysis, safety evaluation, quality certification, management, teaching, scientific research work
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Train students into high-quality applied senior professional technical and managerial talents with solid professional basic knowledge and strong innovative spirit, capable of relevant tasks, and adapting to the development needs of the times
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Goal 1: Have basic knowledge of food science, knowledge of mathematics, physics and chemistry, computer knowledge and a certain degree of humanities and social science knowledge and innovation awareness required for work related to food quality and safety
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Goal 2: Understand the guidelines, policies and regulations for the development of China's food industry; master international and domestic food quality and food safety-related standards and regulations, and initially have the ability to participate in international food trade; consciously abide by professional ethics, and abide by their occupations The professional code of conduct of the system
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Goal 3: Master the operation and management methods of food companies, and be able to solve food safety issues; master the management methods and working methods of food regulatory agencies, and have the ability to complete related tasks
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Goal 4: Have strong interpersonal skills, be able to control yourself and understand and understand the needs and wishes of others; have strong adaptability, confidently and flexibly deal with new and changing interpersonal and working environments; have teamwork Spirit, and have a certain initial ability of coordination, management, competition and cooperation
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Goal 5: Maintain and enhance professional skills, check their own development needs, formulate and implement career development plans
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Have the consciousness and ability of independent learning and lifelong learning
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main course

Food biochemistry, food microbiology, food chemistry, food analysis, food toxicology and safety assessment, food nutrition, food control measurement technology, food technology, food quality management and so on
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Professional Features

This major implements a joint education training model for production, education and research, and is authorized by a master's degree in food safety and control
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Where to graduate

In the food inspection and quarantine and related fields of enterprises and institutions, engaged in product analysis and testing, quality control and safety evaluation, quality management and other aspects
.

Introduction to Food Engineering

Training objectives

This major cultivates comprehensive development in moral, intellectual and physical aspects, good political quality, reasonable knowledge structure, professional technical knowledge and ability of food, certain data analysis and processing, laboratory operation skills, engineering and mechanical knowledge and skills, and food chemistry Ability in analysis and inspection, business operation, etc.
, with rich knowledge in food processing and quality management and other food fields, and be able to engage in food processing and new product development in food enterprises, scientific research institutions, quality inspection, industry and commerce, food and drug supervision and other departments , Food science research and quality inspection, food deep processing and quality management and other aspects of the coordinated development of knowledge, ability and quality of composite engineering and technical personnel
.

main course

Food engineering principles, food microbiology, food biochemistry, food nutrition, food chemistry, grain deep processing and comprehensive utilization, food processing technology and equipment, grain storage science, grain and oil product analysis and testing, the principles of fermentation technology, starch technology and so on
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Professional Features

This major is a national-level first-class undergraduate major construction major and a first-rate undergraduate major in Jilin Province.
It implements a joint education training model for production, education and research, and has a first-level discipline master's authorization
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Where to graduate

Mainly engaged in production management, engineering design, technical research, product development and other aspects of enterprises and institutions in the fields of grain storage and processing, grain and oil biochemical industry
.

Introduction to Winemaking Engineering

Training objectives

This major is trained to meet the needs of socialist modernization, with comprehensive development of morality, intelligence, physical fitness, beauty and labor, with theories of chemistry, biology, food science, fermentation engineering and winemaking engineering, and master the knowledge of brewing science, winemaking technology, and wine engineering , Possess wine engineering design and process operation skills, and can be engaged in the production technology and management of wine and related brewing products, quality control, product development, scientific research, engineering design, etc.
in the wine industry and related fields.
Professional and technical personnel
.

main course

Microbiology, Biochemistry, Food Chemistry, Food Engineering Principles, Fermentation Engineering Principles and Technology, Brewing Factory Design, Brewing Machinery and Equipment, Wine Flavor Chemistry, Brewing Technology, Distilling Technology, Wine Tasting and Blending, Wine Business management and marketing
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Professional Features

This major implements a training model of joint production, education and research, and has a first-level master's degree authorization
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Where to graduate

Engaged in teaching and scientific research, product development, technology promotion, operation management, marketing and trade related to the wine industry in colleges, scientific research units, enterprises and institutions
.