【Face-to-face Food Majors】Introduction to the major of Food Science and Engineering in the School of Life Sciences, Shanxi University

Food professionals face to face

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

Introduction to Shanxi University

Shanxi University is located in Taiyuan City, the capital of Shanxi Province, an ancient cultural capital with a history of more than 2500 years.

A hundred years of cultivating talents, the prosperous age continues to be a chapter

The disciplines are complete and the scientific research strength is strong

Famous teachers and celebrities gather together, and the teaching results are remarkable

The campus environment is elegant and the conditions for running schools are excellent

Inheritance for a hundred years, one after another

Introduction to the School of Life Sciences

The School of Life Sciences (formerly the Department of Biology) of Shanxi University was founded in 1949 and is one of the earliest departments established in the biology department of colleges and universities across the country.

The college currently has 45 professors, 54 associate professors, 49 lecturers, 20 doctoral supervisors, and 134 master supervisors

The college has a teaching and research building of 5,500 square meters, and the total value of equipment is more than 40 million yuan

The college has the right to confer a doctorate degree in biology and a post-doctoral research station, a master's degree in food science and engineering, a master's degree in engineering in the field of bioengineering and food engineering, and the right to confer a master's degree in agriculture.

The institute currently undertakes more than 200 national, provincial and ministerial-level scientific research projects, with scientific research funding of more than 40 million yuan

In recent years, the college has established stable cooperative relations with universities and research institutions in the United States, Britain, Germany, Canada, and Ireland.

Introduction to Food Science and Engineering

1.

The food science and engineering major was established in 1995.

This subject is mainly based on the interdisciplinary penetration of chemistry, biology, nutrition, modern medicine, food safety, etc.
, and the "modern food manufacturing" closely related to biotechnology, information technology, new material technology, modern manufacturing technology and intelligent control technology.
Based on the research of “Fenjiu Industry”, with the tenet of the scientificization of traditional industries and the industrialization of new technologies, with the support of Shanxi University-Fenjiu Group Postgraduate Innovation Center and Shanxi University-Shuangshen Food Technology R&D Center, it cooperates with many enterprises (Shanxi Fenjiu Group, Shanxi Fenjiu Group, Sharpcell Food Co.
, Ltd.
, Taiyuan Shuanghesheng Food Co.
, Ltd.
, Shuita Vinegar Group, Jiu Niu Private Ranch, Hanbo Food Co.
, Ltd.
, Rongxintang Food Co.
, Ltd.
and other food companies) to establish close cooperation relationship between industry, university and research, theoretical and applied research Go hand in hand to provide good internship conditions for undergraduates
.
The development goal of this discipline is to build a first-class domestic food science major and become one of the centers of high-level talent training, scientific research and social services in the food field of Shanxi
.

At present, there are outstanding academic leaders at home and abroad and the "Three Jin Talents" of Shanxi Province and other young and middle-aged academic backbones.
There are 36 echelon members, 8 professors, 17 associate professors, and 11 lecturers.
Among them, 30 have doctoral degrees, accounting for 83.
3%
.
The echelon has a reasonable structure of age, degree, title, and academic background.
It is a group of academic teams with deep academic attainments, good teacher ethics, unity and cooperation, and sound academic thinking
.
In the past three years, we have undertaken 1 national fund key project, 17 national general and youth fund, published more than 100 academic papers, compiled and published 6 Chinese textbooks, declared more than 15 national patents, and actively cooperated with local governments through the development of scientific research projects.
Economic integration, actively promoted the transformation of more than 10 patents, and achieved economic output value of more than 10 million; cultivated 1 national model teacher, 2 provincial outstanding teaching teachers, 1 provincial university outstanding academic achievement award, 1 provincial outstanding scientific and technological worker, 1 expert with outstanding contributions to the promotion of Shanxi through science and education, 1 innovator in the field of food science and technology in the province, 6 talents in the three-jin period, 1 key innovation team in the 1331 project of the province; 1 special prize for teaching achievements in Shanxi Province, 2 teaching achievements in Shanxi Province 1 prize, 1 special prize, 1st prize, and 2nd prize for teaching achievement of Shanxi University, and 5 winners in the provincial and school-level teaching competitions
.

Teacher team

2.
Professional Features

The food science and engineering major is based on food science and engineering science, which studies food nutrition and health, process design and social production, food processing and storage, and food safety and hygiene.
It is an important part of life science and engineering science.
An important bridge connecting food science and industrial engineering
.

This major closely combines the needs of the local food industry and regional development, based on the development of the local economy, and establishes a good industry-university-research cooperation platform with local food companies (Jiu Niu Private Ranch, Shanxi Xiapu Saier Food and Beverage Co.
, Ltd.
, etc.
).
With the aim of scientizing traditional industries and industrializing new technologies, we will better serve the new food industry
.
In accordance with the school’s positioning and goal of “grasping the strategic opportunities of key universities in the central and western regions, accelerating the construction of high-level research universities with distinctive regional characteristics, and laying a solid foundation for the construction of world-class universities and first-class disciplines,” the school condenses, integrates, and improves food The level of science and engineering majors
.
Since the establishment of the major in 1995, it has continuously summarized the long-term accumulation of excellent school-running traditions, distinctive local characteristics, and the achievements and experience of the construction of advantageous disciplines, reformed and improved the teaching system, content, methods and operating mechanism; closely followed the major needs of the country and our Orientation of provincial transformation and leapfrog development
.
After faculty and department discussions, combining the requirements of the school, and referring to the relevant professional positioning basis of similar schools, the overall positioning of the food science and engineering major of Shanxi University is to closely integrate the needs of local economic development, and is guided by the scientificization of traditional industries and the industrialization of new technologies.
National needs, solve key issues; strengthen services for the local economy, support key research directions; strengthen academic exchanges, pay attention to academic influence, and focus on cultivating high-end applied engineering and technical talents and compound entrepreneurial talents needed for regional economic, social and cultural development
.

Corporate Internship

Relying on the scientific research platform of the School of Life Sciences, the Department of Food Science and Engineering has made great progress under the arrangement of the school's overall work plan
.
Participated in the Shanxi Province "1331" Collaborative Innovation Center plan in 2017, namely the Shanxi Featured Biological Resources and Health Industry Collaborative Center, guided by the research and development of Shanxi Featured Resource Functional Foods, established Shanxi Province Featured Biological Resources Functional Food Center, in the collaborative center Under the leadership, the innovation team of Shanxi's characteristic resource functional food research and development was improved, and a good platform was built for the work; participated in the Shanxi Province Microbial Resources Comprehensive Utilization Engineering Technology Research Center, and strengthened the traditional fermented food microbial diversity and risk assessment.
Disciplinary construction; the establishment of a key laboratory for the research and utilization of characteristic plant resources in Shanxi Province, using regional characteristic plants as resources, using modern biochemical techniques to analyze the structure of functional factors and develop functional and health foods
.

Corporate Internship

3.
Training goals

This major cultivates good political and cultural qualities, basic abilities in foreign language and computer applications, systematically masters basic theories, basic knowledge and basic skills in the field of food science and engineering, high overall quality, and meets the needs of economic construction and social development.
Master the knowledge of food nutrition, processing technology and production equipment, have strong practical ability and innovative spirit, develop moral, intellectual, physical and beauty in an all-round way.
Import and export, health supervision, safety production and other departments are engaged in scientific research, technology development, engineering design, production management, quality control, product sales, quarantine inspection, education and teaching of food or related products, with a wide range of knowledge and multiple fields Compound innovative talents with adaptability
.

4.
Main courses

The main professional courses include "Food Biochemistry", "Food Chemistry", "Food Microbiology", "Food Technology", "Food Analysis", "Principles of Food Engineering", "Food Machinery and Equipment", "Food Nutrition", "food safety school", "Engineering drawing", "food plant design and environmental protection" and so on
.

5.
Employment prospects

After graduation, students can engage in food engineering design, new product development, food nutrition research, food quality testing, food quality control, technical management supervision, food machinery and equipment management, food packaging design, food storage management, and food transportation management in various food companies.
, Product sales and food business management and other scientific research and achievement promotion; able to conduct product analysis, Quarantine inspection, technical supervision, law enforcement, management, etc.
; it can also carry out teaching and research work in relevant state agencies, universities, and research institutes
.