Guangdong University of Technology

 

 

 

 

College of light industry and chemical engineering

Personnel training program of food science and Engineering

Since 2020

 

 

preface

 

Food industry is one of the important pillar industries of our national economy.At present, China's food industry is in the key period of innovation driven, transformation and upgrading. The scale and automation characteristics of modern food industry inevitably lead to the need for application-oriented talents with solid professional foundation and excellent engineering practice ability.besides.The differences of local economic and social development and industrial base also put forward special requirements for food professionals training.Therefore, the training mode of food professionals needs to actively adapt to the development of local economy and modern food industry, and the talent training program should also comply with this demand.Based on the research on the situation and development trend of food industry in Guangdong Province and the demand for talents' knowledge and ability structure, food science and engineering major has established a professional construction idea to serve the economic construction and development of Guangdong and the Pearl River Delta region. The talent training goal is to have solid training foundation, reasonable knowledge structure, outstanding professional direction and engineering design abilityAnd management level, innovative spirit of Applied Engineering and technical personnel training objectives, and based on this to revise the talent training program.

1、 Design of personnel training program for food science and Engineering

According to the evaluation and revision system of training programs for food science and engineering, the training program for undergraduates majoring in food science and engineering refers to the national professional standards, international engineering education professional certification standards and supplementary standards for food majors, based on the requirements of modern food industry for talents' knowledge and ability, combined with the talent training orientation and professional characteristics construction objectives of the UniversityDesign.The curriculum of food science and engineering includes general education, mathematics and natural science, engineering foundation, professional foundation, specialty and professional practice

(1) Mathematics and natural science courses: Advanced Mathematics, linear algebra, college physics, inorganic chemistry, organic chemistry, biochemistry, physical chemistry, etc., accounting for 19.7%, meeting the requirements of general standards for engineering education professional certification no less than 15%.

(2) Engineering foundation courses: including university computer foundation, mechanical design basis, engineering drawing, electrical and electronic technology, engineering training, engineering management, chemical engineering principles, food machinery and equipment, accounting for 14.4%.

(3) Professional basic courses: including food chemistry, food raw materials science; food nutrition, food analysis (including experiments), food safety and regulations certification, literature retrieval and scientific paper writing, accounting for 10.6%.

(4) Professional courses: including professional introduction, food factory design and environmental protection, food technology, food additives and application, accounting for 6.9%.

Engineering basic courses, professional basic courses and professional courses accounted for 31.9% of the total credits, which met the requirements of general standards for engineering education professional certification no less than 30%.

 

(5) Practice Teaching: practice teaching includes two parts, namely course experiment and concentrated practice. The latter includes curriculum design, various internships (including cognitive practice, production practice), graduation thesis (Design), etc., accounting for 20.3%, meeting the requirements of engineering education certification standard of no less than 20%.

(6) General education courses of Humanities and Social Sciences: including ideological education, military training, employment and entrepreneurship guidance for college students, mental health education for college students, career planning and entrepreneurship education for college students, public elective courses, etc., accounting for 28.1%, meeting the requirements of engineering education certification standard of no less than 15%.

In the process of training program design, we should pay attention to highlight the chemical advantages of Guangdong University of technology, strengthen the engineering foundation, and pay attention to practical teaching, so as to highlight the engineering characteristics of food science and engineering.For example, chemical engineering principle experiment is one of the important basic practice links of food science and engineering specialty. Many schools can't offer these courses due to limited conditions. This is the advantage of our school. It not only has many high-level professional teachers, but also has provincial chemical experiment teaching center, which is an important work in food industry to cultivate students' unit operation theory and practical abilityArt Link provides good teaching resources.On the other hand, in the process of training scheme design, our school also pays attention to the cultivation of students' engineering basic ability, and increases the mechanical design basis and experimental courses.In addition, in order to expand students' knowledge, the number of optional courses in professional fields reaches 2-3 times of the prescribed class hours. Students with different interests can choose the appropriate courses and provide opportunities for personality development.

2、 Construction of curriculum system with application-oriented characteristics

The curriculum system is the key link in the talent training mode. It is an effective carrier for the formation of students' knowledge, ability and quality.To cultivate applied talents, it is necessary to construct a curriculum system with application-oriented characteristics.At present, there are 248 colleges and universities offering food science and engineering specialty. Throughout the curriculum setting of colleges and universities, there is a phenomenon of "emphasizing science and neglecting Engineering", which leads to the disconnection of talents cultivated by colleges and universities with social needs. Therefore, it is an urgent and arduous task to construct the curriculum system of food science and Engineering Specialty Based on strengthening engineering ability.To a great extent, the engineering knowledge, engineering ability and engineering quality of the educated are determined by the engineering ability course of food science and engineering specialty. Therefore, the construction of engineering ability curriculum system is the core issue of engineering education.According to the training objectives and requirements of engineering ability of food talents, the curriculum system of engineering ability of food science and engineering specialty is constructed accordingly, as shown in Figure 1. The specific composition of the curriculum system is shown in Table 1.

 

Figure 1 curriculum system structure of food science and Engineering

Table 1 curriculum system of food science and Engineering

Food science and Engineering

Food science and engineering

 

Major code: 082701

Code: 082701

Length of schooling: four years

Length of Schooling: Four Years

Degree: Bachelor of Engineering

Degree: Bachelor of Engineering

Preparation time: December 2019

Time of Formulation: Nov, 2019

 

1、 Training objectives

This major aims to cultivate students with correct value orientation and high sense of social responsibility, systematically master the basic theoretical knowledge and basic skills in the field of food science and engineering, be familiar with professional frontier technology, have innovative consciousness and practical ability, and be able to engage in scientific research, technology development, quality control and production management in food production, processing, circulation and food science and engineering related fieldsTo meet the needs of social, economic, scientific and Technological Development in Guangdong.

The specific training objectives are as follows:

Training Objective 1: have a correct outlook on life and value orientation, have a strong sense of responsibility and professionalism, have the ability to collect, analyze and express information, and adhere to the priority of public interest in engineering practice.

Training objective 2: have engineering knowledge and professional skills to solve complex food engineering problems, and have innovation consciousness and application innovation ability.

Training objective 3: have the sense of cooperation and competition, and have strong communication, coordination and organization management ability.

Training objective 4: have the ability to acquire knowledge and adapt to development, and be competent for technical responsibility, quality control and production management in food engineering related fields.

Ⅰ. Educational Objectives

This specialty aims to train high-quality engineering and technical personnel who have correct value orientation and high sense of social responsibility, systematically grasps the basic theoretical knowledge and basic skills in the field of food science and engineering, are familiar with the frontier technology, are full of innovative consciousness and practical ability, and can be competent for scientific research, technological development, engineering design, production management, and engineering related fields and meet the needs of Guangdong social, economic and scientific and technological development.

Specific training objectives are as follows:

1. Students have a correct outlook on life and value orientation, a strong sense of responsibility and dedication, and the ability to collect, analyze and express information, and adheres to the public interest as a priority in engineering practice.

2. Able to use basic engineering theories, food expertise and modern tools to understand, analyze and solve complex food engineering problems, such as food process design, technology research and development, production (technology) management, and have the consciousness of innovation and the ability to apply innovation.

3. Ability of communication, teamwork and project management.

4. Ability to acquire knowledge and adapt to development, be responsible for technical and organizational positions in food engineering related fields.

2、 Graduation requirements

According to our school orientation of "building a first-class university with Chinese characteristics, supporting innovation driven development strategy, and serving the major needs of economic and social development of the country and Guangdong Province", graduates are required to have a high sense of social responsibility and engineering literacy, be good at cooperation, have the courage to innovate, master the basic knowledge and professional skills required by their major, and have the ability to engage in food science and engineering practiceProfessional competitiveness, can adapt to the food industry to explore the international market and the future development of Guangdong's economic and social requirements for high-quality engineering and technical personnel.

After four years of systematic study, students of this major should meet the following graduation requirements:

1. engineering knowledge: be able to use mathematics, natural science, engineering foundation and professional knowledge to solve food process design and complex food engineering problems.

2Problem analysis: be able to apply the basic principles of mathematics, natural science and engineering science to identify and express the key problems affecting food processing, food quality and food safety, and obtain effective conclusions through literature research and analysis.

3. design / development solutions: be able to design solutions for complex food engineering problems, design units or process flows that meet specific needs, and embody innovation consciousness in the design process, and consider social, health, safety, law, culture and environmental factors.

4Research: be able to study complex food engineering problems based on scientific principles and scientific methods, including designing experiments, analyzing and interpreting data, and obtaining reasonable and effective conclusions through information synthesis.

5Using modern tools: be able to develop, select and use appropriate technologies, resources, modern engineering tools and information technology tools for complex food engineering problems, including prediction and Simulation of complex engineering problems, and understand their limitations.

6. engineering and society: be able to make reasonable analysis based on relevant background knowledge of food engineering, evaluate the impact of food engineering practice and complex food engineering problem solutions on society, health, safety, law and culture, and understand the responsibilities to be undertaken.

7. environment and sustainable development: be able to understand and evaluate the impact of engineering practice on the sustainable development of environment and society.

8. professional norms: have humanities and social science literacy, sense of social responsibility, understand and abide by engineering professional ethics and norms in engineering practice, and fulfill responsibilities.

9Individual and team: able to play the role of individual, team member and leader in the team.

10. communication: be able to effectively communicate with peers in the industry and the public on complex food engineering issues, including writing reports and design drafts, making statements and making clear expressions.It has a certain international perspective.

11Project management: understand and master the engineering management principles and economic decision-making methods, and can be applied in food engineering.

12Have the ability of lifelong learning, learning and social development.

Ⅱ Graduation Requirements

According to our school's orientation of "building a first-class university with Chinese characteristics, supporting innovation-driven development strategy, serving the country and the great needs of economic and social development of Guangdong Province", graduates are required to have a high sense of social responsibility and engineering literacy, be good at cooperation and innovation, and master the basic knowledge and professional skills needed for their major. It has the professional competitiveness to engage in food science and engineering practice, can adapt to the food industry to open up international markets and Guangdong economic and social future development of high-quality engineering and technical personnel requirements. The graduates should have the knowledge and abilities of the followings:

1. Engineering Knowledge: Students have the knowledge needed for engineering work which related to mathematics, natural science, engineering foundation, applied chemistry knowledge and management.

2. Problem Analysis: The basic principle of chemistry, physics, mathematics, natural science and engineering science can be applied, recognized and expressed to analyze engineering problems and obtain a valid conclusion.

3. Design / Develop solutions: Ability to design solutions for complex engineering problems, design systems, units (components) or processes that meet specific needs, and be able to embody innovation in design, taking into account social, health, safety, legal, cultural, and environmental factors.

4. Research: Be able to study complex engineering problems based on scientific principles and scientific methods, including design experiments, analysis and interpretation of data, and obtain reasonable and effective conclusions through information combination. With the initial capacity of research and development for new products, new technology, new technologies and new equipment.

5. Modern Tools Using: Be able to select and use appropriate technology, resources, modern engineering tools and information technology tools for complex engineering issues in the chemical industry.

6. Engineering and Society: Have the ability of conducting a reasonable analysis, evaluation of professional engineering practice and chemical industry complex engineering problem solutions on social, health, safety, legal and cultural impact with the relevant background knowledge of the engineering, and understand the responsibility should be borne.

7. Environment and Sustainable Development: understand and evaluate the impact on the environment and social sustainable development of waste water, waste gas and waste residue in the manufacturing process of chemical products and so on, and have certain environmental protection knowledge and technology

8. Professional Norms: Students with the humanities and social science literacy, social responsibility, can understand and comply with engineering practice in engineering ethics and norms, and fulfill their responsibilities.

9. Individuals and Teams: Be able to take the role of individuals, team members, and the person in charge in a multidisciplinary context.

10. Communication: Be able to communicate effectively with industry peers and the public on the scientific and engineering issues of the chemical industry, including writing reports and design manuscripts, presentations, articulate, and have a certain international perspective to communicate in a cross-cultural context.

11. Project Management: Understand and master the principles of engineering management and economic decision-making methods, and can be use it to apply in a multidisciplinary environment.

12. Lifelong Learning: Possessing a sense of autonomous learning and lifelong learning, and the ability to continuously learn and better adaptation with the social developing.

3、 Characteristics of professional training

1. In line with the needs of regional economic construction and social development

This major implements the teaching concepts of "student-oriented" and "result oriented Education (OBE)" in the formulation of training programs. It pays attention to combining the industry demand and the development of local food industry in Guangdong Province. Facing the whole industry chain, it cultivates the engineering ability of production control and management, quality detection, product and process research and development, engineering design and Optimization in food and related industriesFood science and engineering professional applied engineering talents.

2. Emphasis on practice and engineering ability

The curriculum system of this major emphasizes the connection of science, technology and engineering. Through engineering training, basic experiment of mechanical design, production practice, curriculum design, professional experiment, graduation design (Thesis) and other practical links, the cultivation of students' practical ability and engineering ability is strengthened, so that students can have the basis of food science and engineering, professional knowledge and engaged in food related technologyDevelopment and engineering design ability, good pioneering spirit, innovative consciousness and practical ability in engineering application research.

Ⅲ. Characteristics of the Specialty Education

1. Accord with region's economic construction and social development needs

This major implements the teaching concepts of "student-oriented" and "OBE" in the formulation of the training program, pays attention to combining the needs of the industry and the development of local food industry in Guangdong Province and faces the whole industry chain. The aim was to cultivate the application-oriented engineering talents of food science and engineering who can be engaged in the production control and management, quality inspection, product and process research and development, engineering design and optimization of food and related industries.

2. Lay stress on developing practice and capacity

The curriculum system of this major emphasizes the connection of science, technology and engineering. Through engineering training, basic experiment of mechanical design, production practice, curriculum design, professional experiment, graduation design (Thesis) and other practical links, the training of students' practical ability and engineering ability is strengthened, so that students can have the foundation, professional knowledge and food related technology of food science and engineering The ability of development and engineering design has good pioneering spirit, innovative consciousness and practical ability in engineering application research.

4、 Major disciplines

Food science and engineering, chemistry, biology

Ⅳ. Main Discipline for the Specialty

Food Science and Engineering, Chemistry, Biology

5、 Professional core courses

Organic chemistry, biochemistry, food chemistry, food microbiology, food analysis, food nutrition, principles of chemical engineering, food technology, food machinery and equipment, food additives and applications.

Ⅴ. Core Courses of the Specialty

Organic Chemistry, Biochemistry, Food Chemistry, Food Microorganism, Principles of Food Engineering, Food Technology, Food Processing Machinery, Food Additive and Application.

6、 Characteristic courses

nothing

Ⅵ.Feature Courses 

None

7、 Requirements for graduation credits

The total credits in the class shall not be less than 160 credits, and the credits of practical teaching shall not be less than 40 credits.

Ⅶ. Credits Required for Graduation

Total curricular credits are not less than 160 credits, practice teaching credits are at least 40 credits.

8、 Main practical teaching links

Engineering training, cognitive practice, production practice, electrical and electronic technology training, food machinery and equipment curriculum design, food factory design curriculum design, professional comprehensive experiment, professional innovation experiment, graduation design (Thesis) and various experimental training.

Ⅷ. Main Components of Practical Teaching

Engineering training, Acquaintanceship Practice, Production Practice, Electrical & Electronic Technology Practice, Activity of Innovation of Science and Technology, Course Design of Food Machinery and Equipment, Course Design of Food Factory Design, Comprehensive Experiment for Specialty, Graduation Design /thesis and other Experiments and Practices.

 

2. Extra curricular section

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

appendix

1The support of graduation requirements to training objectives

The supporting relationship between graduation requirements and training objectives can be illustrated by matrix or other appropriate forms.

The graduation requirements of the major fully cover the graduation requirements of the general standard of engineering education accreditation standard (2017), which are shown in the matrix table 1. The graduation requirements of the major support the realization of the training objectives. See the matrix table 2 for details.It can be seen from table 1 and table 2 that 1-12 graduation requirements fully support the training objectives.

Table 1 graduation requirements and demonstration standards of food science and Engineering

Table 1 Graduation requirements for food science and engineering

Table 2 graduation requirements of food science and engineering specialty support training objectives

Table 2 Graduation requirements to supported the training objectives for food science and engineering

2. The support of the professional courses to the graduation requirements

The supporting relationship between the course system of this major and graduation requirements can be illustrated by matrix diagram or other appropriate forms.

The supporting relationship between the curriculum system of food science and engineering specialty on graduation requirements is shown in matrix table 3.

Table 3 supporting courses for graduation requirements of food science and Engineering

Table 3 Supporting courses for graduation requirements for food science and engineering

Note: support strength h, m and L are strong, medium and weak respectively.

3. Decomposition of graduation requirements and evaluation of graduation requirements

The degree of graduation requirement of food science and engineering is 0.65, which is used to judge the achievement of graduation requirements.After completing the quality evaluation of teaching activities, we can evaluate the graduation requirement index points through the achievement value of curriculum objectives, and then evaluate the achievement of each graduation requirement.The achievement value of the indicator point is the sum of the contribution of the supporting curriculum to the indicator point

 

The evaluation of graduation requirements takes the minimum value of each graduation requirement index point, that is:

 

Among them, the definition method of curriculum weight coefficient is based on the comprehensive consideration of the correlation between weight coefficient and index points, course nature and credit.

(1) Correlation with the index points: the correlation between the course content, knowledge points and the index points to be supported is the first factor to determine the weight coefficient, and the greater the correlation, the greater the weight coefficient.

(2) Course nature: the nature of the course can be divided into two types: Theory Course and Practice Course (including practice, experiment and training course, design course and graduation thesis).The core curriculum of this major belongs to strong support and occupies a large proportion in the curriculum weight coefficient.

(3) Credit: credit refers to the actual credit of teaching link.In the relevance and the nature of the course are similar, we can take the credit as the third factor to measure the weight coefficient. The credit is high and the weight coefficient is relatively large.

Considering the above three factors, according to the general standard for professional accreditation and the supplementary standards of the major, and referring to the guidance of complex engineering problems on teaching defects, the Teaching Steering Committee and the graduation requirements of the major have been discussed for many times by the evaluation group to determine the decomposition index points of each graduation requirement (each graduation requirement is decomposed into 2-5)The most representative teaching links support, including theoretical teaching, practical teaching (including design), and evaluate the support strength of each supporting teaching link to the index points, and assign the weight of each course in the index points.The sum of all course weight assignments corresponding to each index point is equal to 1.2020 edition of training program for food science and engineering.Table 4 shows the decomposition of relevant graduation requirements, the weight distribution of main learning links and teaching links.

Table 4 supporting courses and weights corresponding to graduation requirements of 2020 training objectives

Table 4 Supporting courses for graduation requirements for food science and engineering