【Face-to-face Food Majors】Introduction to the School of Food Science and Bioengineering, Tianjin Agricultural College

Food professionals face to face

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

Introduction to Tianjin Agricultural College

Tianjin Agricultural College was founded in 1976

The school takes discipline construction as the leader, and focuses on improving the quality of talent training, and vigorously implements the development strategy of "establishing the school by quality, strengthening the school with talents, building the school with characteristics, and building the school with culture"

The school actively adapts to the needs of regional economic and social development and the development of modern urban agriculture, rationally adjusts the curriculum system, and gradually forms a more reasonable professional ecosystem that supports the development of modern agriculture; under the background of popular education, it is rooted in the land of Jingu to run the school and adhere to the production The road of integration of study and research

The school vigorously implements the strategy of “strengthening the school with talents” and has established a high-level teaching and research team

The school insists on promoting teaching with scientific research, and the academic level is constantly improving

The school takes the creation of a civilized campus as the starting point, takes full responsibility, full responsibility, and full responsibility as the mechanism, with the goal of cultivating Tiannong students who are "thinking of the source", aspire to revitalize the countryside, and know and love agriculture, and continue to strengthen the campus culture.

The school actively expands international exchanges and cooperation, develops Sino-foreign cooperation in running schools, and continuously improves the level of open education

Looking forward to the future, Tianjin University of Agriculture will continue to carry forward the Tiannong spirit of "love and dedication, hard work, unity, and continuous self-improvement", based on morality and building people, and strengthening agriculture and agriculture as its own responsibility, continue to promote reform and innovation, and accelerate the content type.

Introduction to the School of Food Science and Bioengineering

The predecessor of the School of Food Science and Bioengineering was the Department of Food Science, which was established in July 2000.

The School of Food Science and Bioengineering has three undergraduate majors in food science and engineering, food quality and safety, and bioengineering, a master's degree in food science and engineering, and a master's degree in agricultural engineering in the field of food processing and safety

The college has a high-level teaching and research team

01 Food Science and Engineering Major

Food Science and Engineering is a discipline based on food science and engineering science that studies food nutrition and health, process design and social production, food processing and storage, and safety and hygiene

Professional Features

This major is based on the demand for talents in the post-production field of modern agriculture, relying on and exerting the comprehensive strength of our school’s agro-related disciplines and the traditional advantages of agronomy disciplines.

Training objectives

Focusing on the school's characteristics of serving modern urban agriculture, this major cultivates and serves the economic development of Tianjin and the Beijing-Tianjin-Hebei region, adapts to the development needs of the food industry, practices the core values ​​of socialism, and a society with comprehensive development of morality, intelligence, physical fitness, beauty and labor Qualified builders and successors of ethics, have a strong sense of social responsibility and good professional ethics, have a good humanistic literacy and natural science foundation, have a relatively systematic mastery of basic theories and knowledge of mathematics, physics, chemistry, biology, and engineering, and have a solid grasp The basic theories and skills of food science and engineering, have strong professional core practical ability and innovative consciousness, and be able to engage in food production, technology development, marketing management, scientific research, engineering design, education and teaching in food science and engineering and related fields Applied specialists in the field of work

main course

Biochemistry, food microbiology, food engineering principles, food chemistry, food nutrition, food technology principles, food quality and safety management, food analysis and inspection, food machinery and equipment, food factory design and environmental protection, food safety and hygiene, food experimental design and statistical analysis, food additives, food ingredients, food technology experiments, livestock food technology, fruit and vegetable food technology, foodstuff technology, aquatic food technology and food technology and other fermentation
.

direction of career

Graduates can engage in production, scientific research, inspection, management and teaching in food, health and epidemic prevention, inspection, scientific research institutes, education and other enterprises and institutions
.

02Bioengineering Major

The bioengineering major is an applied major that uses a combination of biology, chemistry and engineering to use organisms (or parts of organisms) to produce products needed by humans or to transform the environment
.
The major began to set up a major in our school in 2002, and began to recruit undergraduates in 2005.
It currently has 14 professional teachers, including 3 professors, 5 associate professors, 2 senior experimenters, and 13 masters and doctors.
Form a team of teachers and subject echelon with reasonable title and age structure
.
In 2017, it was approved as a school-level "Specialty with Advantages".
The professional teaching relies on the Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center of our college, using professional laboratories (microbial and genetic engineering experiments), micro-production line equipment, various types of bioreactors, etc.
Scientific research conditions, focusing on cultivating students' professional skills and engineering practice abilities
.
In recent years, the teaching results have been outstanding, and the acceptance rate of graduates for the postgraduate entrance examination has reached more than 25%
.

Prospects

Bioengineering is currently one of the most active and encouraging frontier disciplines in the world’s scientific fields.
It has great development prospects in many fields such as industry, agriculture, medical care, and environmental protection.
It can not only improve the status quo of agricultural development, but also adjust Industrial development of the industrial structure, focusing on food and drug biosafety risk assessment, alleviating energy shortages and environmental pollution, and the development of genetic engineering drugs such as protein nucleic acid detection technology and vaccine vaccines to overcome various disease problems that threaten human health Play an important role
.

Professional Features

This major combines the needs of the current social and economic development situation and the school’s own advantages, based on upstream technologies (gene recombination, molecular cloning, metabolic regulation, etc.
), and midstream and downstream technologies (biological reaction processes, bioengineering equipment, biological product separation and purification, etc.
) ) As the focus, apply traditional and modern biotechnology (such as genetic engineering), highlight the advantages of agricultural fermentation engineering, and carry out traditional biological products (such as wine, condiments, dairy products, etc.
), fermented foods and biological additives, and resource utilization of agricultural waste Use (such as fermented feed), biological fertilizer, biological energy and biological pesticides to strengthen professional practice teaching, grasp the prospects of professional development, emphasize biomolecular technology, and cultivate applied technical talents
.

Training objectives

Focusing on the needs of the political, economic and social development situation in the new era, in accordance with national teaching quality standards, integrating the school's services to modern urban agriculture, and taking the coordinated development of Beijing-Tianjin-Hebei and the transformation and upgrading of regional economic industries as an opportunity, this major is trained to adapt to the development of the bioengineering industry.
Needs, practice the core values ​​of socialism, comprehensive development of morality, intelligence, physical, beauty, and labor, have a strong sense of social responsibility and good professional ethics, have good humanities and natural science foundations, and have a systematic grasp of mathematics, physics, and chemistry , Basic theories and knowledge of biology, engineering, familiar with the basic theories and skills of biological product manufacturing process, biological processing process and engineering design, have strong engineering practice ability and innovative consciousness, and be able to engage in design, Applied professionals in production, management, new technology research, and new product development
.

main course

General biology, microbiology, biochemistry, molecular biology, cell biology, chemical engineering principles, genetic engineering, enzyme engineering, cell engineering, agricultural fermentation engineering, biological reaction engineering, metabolic regulation, bioengineering equipment, bioseparation engineering, fermentation Food technology, brewing technology, amino acid technology, basic biology experiment, biotechnology experiment, industrial fermentation analysis, modern biological instrument analysis, fermentation technology experiment and professional scientific research training, teaching practice, multiple engineering course design
.

direction of career

Graduates are able to engage in technology development, engineering design (process and equipment research), production management, inspection analysis, and inspection of biological products in high-tech companies in the food, biomedicine, biochemical, agricultural production, light industry, environmental protection, energy and other industries.
Quarantine and marketing, as well as education and teaching, and other aspects of work
.

03Food Quality and Safety Major

Food quality and safety is a discipline based on life science and food science to study the nutrition, safety and relationship with health of food, and to study the principles and techniques of food quality control and safety testing
.
The food quality and safety major of our school began to recruit students in 2006
.
At present, this major has 11 professional teachers, including 3 professors, 5 associate professors, 1 senior experimenter, and 8 doctoral teachers.
It has formed a teaching team and disciplines with a reasonable structure of professional titles, academic background, academic background and age.
The echelon, relying on the "Tianjin Agricultural Products Processing and Quality Safety Control Experimental Teaching Demonstration Center", has a Tianjin municipal-level "Food Quality and Safety" teaching team (2017)
.
This professional laboratory has high-performance liquid chromatography, gas chromatography, atomic absorption spectrophotometer, capillary electrophoresis and other advanced and conventional instruments and equipment for food quality and safety analysis and testing, as well as food processing and production experimental practice equipment conditions
.
The food quality and safety major was approved as a national-level first-class professional construction site in 2019, Tianjin’s “advantaged specialty” in 2017, and a school-level “responsible professor” in 2015
.

Professional Features

In accordance with the needs of society and the development of disciplines, this major, while strengthening the basic theory teaching of food quality and safety, pays special attention to the interdisciplinary integration, and relies on and exerts the traditional advantages of our school’s agronomy disciplines.
Understand the relationship between the production process of agricultural products and the quality and safety of agricultural products (food raw materials), and pay attention to the safety control of the food source; let students master the principles and techniques of quality and safety control of food from farmland (ranch) to the table to ensure food safety; strengthen The cultivation of students' practical ability, analytical problem-solving ability and professional core practical ability enables graduates to have strong career competitiveness and employment adaptability
.

Training objectives

Focusing on the school's characteristics of serving modern urban agriculture, this major serves the economic development of Tianjin and the Beijing-Tianjin-Hebei region, adapts to the development needs of food and agricultural product quality and safety, and practices the core values ​​of socialism, comprehensive ethics, intelligence, physical fitness, beauty and labor Develop, have a strong sense of social responsibility and good professional ethics, have a good humanistic literacy and natural science foundation, have a systematic mastery of basic theories and knowledge of mathematics, chemistry, and biology, and have a solid grasp of food science, nutrition and hygiene, and safety testing Basic theories and skills in quality control, etc.
, have strong practical ability and innovative consciousness, and be able to engage in food production, analysis and inspection of food quality in food companies, inspection agencies, certification agencies, supervision and management departments, scientific research institutions and other enterprises and institutions professional for safety control, safety assessment, quality certification, supervision and management, scientific research and other aspects of the work
.

main course

Food chemistry, food microbiology, food nutrition, food safety and hygiene, food technology, modern food testing technology, food quality and safety experiments, food quality and safety management, food standards and regulations, food raw material safety control, food poisoning Science, food additives
.

direction of career

Graduates can work in food industry enterprises, agricultural production and management departments, quality and technical supervision bureaus at all levels, food and drug administrations, health and anti-epidemic agencies, import and export quarantine agencies, colleges and universities, scientific research institutions, communities, catering and other enterprises The unit is engaged in food raw and auxiliary materials and food analysis and inspection, quality and safety control and management, risk assessment and safety evaluation, nutrition catering guidance and scientific research
.