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【Face-to-face Food Majors】Introduction to the Department of Food Science and Engineering, College of Brewing and Food Engineering, Guizhou University

 Last Update: 2021-09-03
 Source: Internet
 Author: User

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Guizhou University Introduction

Guizhou University, abbreviated as "Gui University", was founded in 1902 in Guizhou "High School".

picture

Guizhou University now has 40 colleges, including 1 world-class construction discipline, 1 national-level key discipline, 17 first-level discipline doctorate authorization points, 52 first-level discipline master degree authorization points, and 4000 faculty members.

Introduction to the College of Brewing and Food Engineering

In April 2013, the College of Brewing and Food Engineering of Guizhou University was formally established under the leadership of the Party Committee and Administration of Guizhou University

The college currently has one provincial-level characteristic key discipline in food, wine science and engineering, and has a first-level master's degree authorization point in food science and engineering, a master's degree authorization point in food engineering, food processing and safety, and a joint establishment of biochemistry and molecular biology.

Introduction to Winemaking Engineering Major (National First-Class Major)

01 Training goals:

Through a variety of education and teaching activities to cultivate the comprehensive development of morality, intelligence, physical beauty, a sound personality, a correct world outlook, outlook on life and values, and a good basic knowledge of humanities and social sciences and cultural accomplishments

02Main courses :

Microbiology, Biochemistry, Principles of Fermentation Engineering, Wine Flavor Chemistry, Winemaking Engineering Professional Analysis, Liquor Tasting and Blending, Fermentation Engineering Equipment, Wine Culture, Beer Technology, Rice Wine Technology, Wine Technology, Microbial Breeding, Wine Factory Introduction to Design, Liquor Technology

Introduction to Food Science and Engineering (provincial first-class major)

01 Training goals:

Cultivate good ideological qualities and professional ethics, have solid basic theoretical knowledge of physics, chemistry, biology and food engineering, and have strong engineering practice application capabilities, have good communication, communication skills and teamwork spirit, and be able to adapt to food The industry's development of the international market and the future development of the regional economy and society require high-quality engineering and technical personnel, who can engage in food production, quality and safety inspection and control, product development, sales services, food engineering technology design, etc.

02Main courses:

Biochemistry, food microbiology, food chemistry, food engineering principles, food technology principles, food machinery and equipment, food factory design, food nutrition, food safety, food analysis, food analysis experiments, food technology experiments

Introduction to Food Quality and Safety Specialty (Provincial First-Class Specialty)

0 1 Training goals:

This major aims to cultivate the comprehensive development of moral, intellectual and physical, master the basic theories, knowledge and skills in chemistry, biology, food science, food safety, etc.

02Main courses:

Biochemistry, food chemistry, food microbiology, food engineering principles, food nutrition, food hygiene, food toxicology, food additives, food analysis, food microbiological inspection, food standards and regulations, food quality management, food safety control

Academy-Enterprise Cooperation Competition

Southwest Medicine and Food Resources Development and Utilization Technology National and Local Joint Engineering Research Center, Guizhou Province Fermentation Engineering and Biopharmaceutical Key Laboratory, Guizhou Province Agricultural and Livestock Product Storage and Processing Key Laboratory, Guizhou Modern Agricultural Technology Support System Vegetable Postharvest Treatment and Processing laboratory, National Beef Processing Technology R&D Center (co-construction), National Pepper Product Technology R&D Center (co-construction), Guizhou Coix Engineering Technology Research Center (co-construction), Guizhou Dairy Processing Engineering Technology Research Center ( Cooperation), Guizhou Province Pork Processing Engineering Technology Research Center (cooperation)
.

Research and development of transformed products

4.
Research direction

Brewing Project

Relying on Guizhou's traditional advantageous liquor industry and combining the discipline advantages of Guizhou University, this subject will carry out basic scientific research on the liquor industry and research on key technologies for the development of the liquor industry, as well as research on the development of liquor culture, marketing, and business management
.
Key research areas include:

(1) Research on brewing microbial ecology, separation and screening of functional microorganisms, resource utilization and development of brewing microorganisms;

(2) Research on brewing fermentation mechanism, research on the relationship between brewing technology optimization and improving the quality of liquor;

(3) Research on liquor storage and blending technology, liquor aging mechanism, liquor storage and artificial aging research;

(4) Liquor characteristic aroma substances, aroma mechanism and flavor chemistry research;

(5) Research on the relationship between liquor production raw materials and liquor quality;

(6) Research on resource utilization of by-products and clean production technology in the production process of liquor;

(7) Research on standardization and standardization of liquor production process;

(8) Research on wine culture, marketing, business management and the development of liquor industry
.

Grain and Oil Science and Engineering

The direction of this discipline is based on regional advantageous grain and oil resources, relying on the benign development of large-scale enterprises, and focusing on the research of key common technologies for industrial development
.
Focus areas include:

(1) Research on nutrition and health function and product development of dominant grains and beans (barley, tartary buckwheat, kidney beans, mung beans, millet, barnyardgrass, etc.
);

(2) Deep processing value-added of starch plants (potatoes, sweet potatoes, cassava, scallops, kudzu, acorns, etc.
) and the utilization of waste resources;

(3) Research on mining and industrialization "bottleneck" technology of traditional characteristic fermented condiments (soy sauce, fermented bean curd, tempeh, stinky tofu, bean paste, Langdai sauce, Chishui dried vinegar, Kaili vinegar, etc.
);

(4) Research on gradient development and utilization technology of special oilseeds (walnut, camellia seed, tea seed, pepper seed, rice bran, corn/wheat germ, etc.
); (5) Facilitate the industrialized production and intensive distribution of main foodstuffs of grains and oils, and research on chain marketing engineering technology ；

(6) The construction of the safety control system (testing and traceability) of the "Reliable Grain and Oil Project" such as Reliable Rice, Reliable Noodles, Reliable Oil, and Reliable Tofu
.

Livestock and aquatic products processing engineering

Based on Guizhou’s advantageous and characteristic livestock, poultry and aquatic product resources, relying on the benign development of large-scale enterprises, focus on the research of key common technologies for food quality and safety inspection, evaluation, and control
.

(1) Carry out basic research on the raw material resources of local characteristics of livestock, poultry and aquatic products, focusing on the impact of new technologies on the components of livestock products, the maintenance and enhancement of nutrients and functional factors, the modernization of traditional foods, the utilization of new resources and new technologies, and the manufacturing of new foods Technology research;

(2) Carry out research on the rational allocation method of animal raw materials and characteristic agricultural products resources, explore new ways of utilization, and develop series of new products;

(3) Actively carry out research on new food quality detection technologies and active packaging materials using molecular imprinting as a means;

(4) Carry out research on meat quality structure, flavor formation, muscle gel and thermal processing maturity value around special table products;

(5) Carry out research on food biotoxin pollution and control technology, and strengthen the research and application of pesticides, veterinary drugs and food additives in modern food safety monitoring, testing technology systems, food quality and safety evaluation and other fields;

(6) Actively connect with enterprises, carry out the construction of food processing quality and safety system, and promote the construction of standardized production and special food standards
.

Storage and processing of fruit and vegetable products

Around Guizhou Province’s local characteristics and advantageous fruit and vegetable resources,

(1) The basic research on the preservation, storage, transportation and processing and utilization of characteristic fruit and vegetable resources, the research on applied technology, and the application and promotion of the results;

(2) Research on post-harvest physiological changes of bulk fruits and vegetables and research on storage, transportation and preservation technology to provide technical support for product transportation and export;

(3) Develop special vegetable pickled products, such as pepper pickled products, wild vegetables pickled products and convenience foods, and research on new production technologies and new processes, and strive to improve the technical level of the industry and enrich the variety of patterns
.

(4) The characteristic and advantageous fruit resources, prickly pear, kiwi, and other resource characteristics, the development of nutrition and health functions, and the research of intensive processing technology.
At the same time, extensive exploration of local edible plant resources and comprehensive utilization are carried out
.
Relying on the college's good scientific research platform and scientific research strength, focusing on the key common technical needs of industrial development to carry out research, actively promoting the progress of enterprises and revitalizing the local economy
.

Biotechnology and Engineering

The direction of this subject is based on Guizhou traditional liquor industry and characteristic food industry, using fermentation engineering, enzyme engineering, genetic engineering, cell engineering and other modern biotechnological methods and methods to carry out basic scientific research and industry of Guizhou traditional liquor industry and characteristic food industry Research on key common technologies for development
.
Key research areas include:

(1) Basic scientific research on biological resources in fields related to Guizhou's traditional liquor industry and specialty food industry;

(2) Research on separation and utilization technology of biologically active substances of Guizhou characteristic biological resources,

(3) The integration and development of bio-transformation technology of the effective ingredients of the same source of medicine and food, the development of new products of the same source of medicine and food, and the research on the key technology of large-scale deep processing of the same source of medicine and food;

(4) Research on the development and utilization of new enzymes and enzyme preparations;

(5) Application research of modern biotechnology in the fields of traditional fermented food, food quality and safety
.

5.
Faculty

With the growing scale of the school, the college has established a faculty with reasonable structure, high overall teaching quality, and dedicated to scientific research.
There are 74 faculty members in the college, including 18 teachers with senior professional titles and 17 teachers with deputy senior titles.
More than 60% of the teachers have a doctoral degree.
There are 1 member of the Food Science and Engineering Education Committee of the Ministry of Education, 3 provincial management experts in Guizhou Province, 1 Guizhou Province 100-level talent, 2 1,000-level talents, and Guizhou Province outstanding There are 5 young and middle-aged scientific and technological talents, 1 famous teaching teacher in Guizhou Province, 2 second-level professors, and 8 third-level professors
.

6.
Scientific research results

Scientific research is a very important work item in colleges and universities.
It has a very close relationship with teaching and is the focus of the entire college's work.
The college has always attached great importance to overcome various difficulties, create conditions, and strive to do a good job in scientific research throughout the college
.
The following is a summary of scientific research results in 2020: (1) Academic papers: In 2020, the college published 130 papers, including 42 SCI papers, 26 SCD papers, and 63 core journal papers
.
(2) Patents: 41 national invention patents, 5 utility patents, and 35 invention patents have been authorized in the past five years
.
(3) Scientific research project information: In 2020, the college will add 69 new scientific research projects, including 7 National Natural Science Foundation projects and 5 school-level projects; 37 vertical projects and 20 horizontal projects
.
(4) National Natural Science Foundation of China: In 2020, the college will complete 31 applications for the National Natural Science Foundation of China, and the number of approved projects exceeds the number of projects required by the school.
It won the second prize of the "National Natural Science Fund Application Organization of Guizhou University in 2020"
.
(5) The college pays special attention to the transformation of scientific research results.
The prickly pear team with Professor Tan Shuming as the core serves the Shuicheng County Chuhao Company, and provides processing technology services such as prickly pear beverage and raw juice, which improves and stabilizes the product quality and lays a foundation for poverty alleviation in Shuicheng.
It also serves the prickly pear processing enterprises in Panzhou, Longli, Guiding, Dafang, and Banzhou
.
The barley rice team with Professor Qin Likang as the core serves Qinglong County Qinglong Barley Rice Development Co.
, Ltd.
, and develops barley rice processing technology services, contributing to poverty alleviation in Qinglong County, and also serving barley rice processing enterprises in Xingren County and other places
.
The liquor team with Professor Qiu Shuyi as the core provided liquor processing technical services for more than 20 liquor companies in the province, which significantly improved the quality and competitiveness of their products
.

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