Food Science
Mathematical Statistics and Data Analysis
This course introduces the principles and methods of mathematical statistics in the application of biological science research, and the ways of how to correctly organize and analyze data, and draw objective and scientific conclusions.
Modern Food Microbiology
This course describes the microbial species, microbial characteristics, ecological distribution and systematic evolution of cereals, livestock, fruits and vegetables and other major foods.
Advanced Food Chemistry
This course describes the basic courses for cultivating graduate students in food science, food engineering, grain oil, plant protein engineering, agricultural processing and storage engineering, aquatic products processing and storage engineering in our country.
Special Topics in Food Biotechnology
This course introduces the frontier of new technology in food science, and helps students understand the new technology and new strategy in the field of food biotechnology, which is a comprehensive and advanced subject.
Special Topic on Processing and Storage Engineering of Agricultural Products
The research status and progress of agricultural products processing and storage engineering at home and abroad, modern agricultural products processing technology, modern agricultural products storage technology, modern agricultural products deep processing and comprehensive utilization of by-products are described.
Modern Instrumental Analysis
This course describes the methods and instruments for the detection of substance composition in food, including the cutting-edge analytical methods and advanced equipment for the detection of food composition and flavor.
Agricultural Product Processing and Storage Engineering
Mathematical Statistics and Data Analysis
This course introduces the principles and methods of mathematical statistics in the application of biological science research, and the ways of how to correctly organize and analyze data, and draw objective and scientific conclusions.
Modern Food Microbiology
This course describes the microbial species, microbial characteristics, ecological distribution and systematic evolution of cereals, livestock, fruits and vegetables and other major foods.
Advanced Food Chemistry
This course describes the basic courses for cultivating graduate students in food science, food engineering, grain oil, plant protein engineering, agricultural processing and storage engineering, aquatic products processing and storage engineering in our country.
Modern Food Nutrition
This course describes the knowledge of food nutrition and the importance of reasonable nutrition, as well as how to seek advantages and avoid disadvantages in food safety issues, so as to continuously enhance food nutrition and safety awareness.
Special topics in food biotechnology.
Special Topic on Processing and Storage Engineering of Agricultural Products
The research status and progress of agricultural products processing and storage engineering at home and abroad, modern agricultural products processing technology, modern agricultural products storage technology, modern agricultural products deep processing and comprehensive utilization of by-products are described.
Brewing Project
Mathematical Statistics and Data Analysis
This course introduces the principles and methods of mathematical statistics in the application of biological science research, and the ways of how to correctly organize and analyze data, and draw objective and scientific conclusions.
Modern Food Microbiology
This course describes the microbial species, microbial characteristics, ecological distribution and systematic evolution of cereals, livestock, fruits and vegetables and other major foods.
Advanced Food Chemistry
This course describes the basic courses for cultivating graduate students in food science, food engineering, grain oil, plant protein engineering, agricultural processing and storage engineering, aquatic products processing and storage engineering in our country.
Modern Brewing Engineering
The study of the brewing industry mainly covers the scientific principles of brewing technology, process control and process optimization, product quality improvement and technological innovation of liquor products in the liquor industry. A comprehensive course intersects science, industry and agriculture.
Modern Instrument Analysis
This course describes the methods and instruments for the detection of substance composition in food, including the cutting-edge analytical methods and advanced equipment for the detection of food composition and flavor.
Special Topics in Food Biotechnology
It tells the cutting-edge introduction of new technologies in food science, allowing students to understand new technologies and new strategies in the field of food biotechnology. It is a comprehensive and cutting-edge progress subject.
Intelligent Brewing Engineering ( Interdisciplinary )
Mathematical Statistics and Data Analysis
This course introduces the principles and methods of mathematical statistics in the application of biological science research, and the ways of how to correctly organize and analyze data, and draw objective and scientific conclusions.
Modern Food Microbiology
This course describes the microbial species, microbial characteristics, ecological distribution and systematic evolution of cereals, livestock, fruits and vegetables and other major foods.
Advanced Food Chemistry
This course describes the basic courses for cultivating graduate students in food science, food engineering, grain oil, plant protein engineering, agricultural processing and storage engineering, aquatic products processing and storage engineering in our country.
Modern Food Nutrition
This course describes the knowledge of food nutrition and the importance of reasonable nutrition, as well as how to seek advantages and avoid disadvantages in food safety issues, so as to continuously enhance food nutrition and safety awareness.
Special Topics in Food Biotechnology
It tells the cutting-edge introduction of new technologies in food science, allowing students to understand new technologies and new strategies in the field of food biotechnology. It is a comprehensive and cutting-edge progress subject.
Agricultural products processing and storage engineering project
Modern Instrument Analysis
This course describes the methods and instruments for the detection of substance composition in food, including the cutting-edge analytical methods and advanced equipment for the detection of food composition and flavor.
Food Biotechnology Topics
It is a comprehensive frontier progress discipline to introduce the frontier of new technology in food science, so that students can understand the new technology and new strategy in the field of food biotechnology.
Light Chemical Engineering (including leather, paper, fabric processing)
Mathematical Statistics and Data Analysis
This course introduces the principles and methods of mathematical statistics in the application of biological science research, and the ways of how to correctly organize and analyze data, and draw objective and scientific conclusions.
Modern Research Methods of Materials and Chemical Engineering
This course describes the structural characterization and testing technology of matter, and introduces its basic principle, case analysis of testing research and comprehensive experimental practice.
Experimental Design and Optimization
This course introduces an applied mathematics course that studies experimental design methods and experimental data analysis methods.
Advanced Separation Engineering
The principle and application of mass transfer and separation engineering, as well as the operation and research progress of main separation units in chemical separation process are described.
Advanced Physical Chemistry Principle and Application
The description of solution structure, physical properties and reaction mechanism provides basic knowledge, which involves the basic knowledge of physical chemistry, especially the structure of ionic solution, ionized solution and ion exchange.
Biomass Materials and Product Engineering
It covers the use and treatment of biomass resources, from the production, collection and storage of biomass to the development and utilization of biomass materials and energy.
Biotechnology and Engineering
Mathematical Statistics and Data Analysis
This course introduces the principles and methods of mathematical statistics in the application of biological science research, and the ways of how to correctly organize and analyze data, and draw objective and scientific conclusions.
Advanced Biochemistry
The structure and function of biological macromolecules such as proteins, nucleic acids, and biofilms are the core, as well as the basic knowledge of metabolic regulation and cell signal transduction.
Synthetic Biology
By describing the design concept of synthetic biology engineering, this course helps students to know how to use standardized biological elements and gene circuits to purposefully design, modify, and even resynthesize biological systems.
Gene Engineering
This course is aimed at introducing the basic knowledge, concept and theory of genetic engineering and the basic operation technology of genetic engineering, in the hope of helping students to understand the development history and frontier field of this subject.
Modern Instrument Analysis
This course describes the methods and instruments for the detection of substance composition in food, including the cutting-edge analytical methods and advanced equipment for the detection of food composition and flavor.
Food Engineering
Mathematical Statistics and Data Analysis
This course introduces the principles and methods of mathematical statistics in the application of biological science research, and the ways of how to correctly organize and analyze data, and draw objective and scientific conclusions.
Advanced Biochemistry
It focuses on the structure and function of proteins, nucleic acids, biofilms and other biological macromolecules, as well as the basic knowledge of metabolic regulation and cell signal transduction.
Food Bioengineering
This course is aimed at Introducing the basic theory of modern biotechnology, including genetic engineering, cell engineering, enzyme engineering, protein engineering, fermentation engineering, downstream technology of bioengineering, modern molecular detection technology and its application in food industry.
Green Food Processing
The basic principles of the development and research and application of green processing technology in a variety of food engineering fields, the current research and application status has begun the practical application of the mechanical equipment corresponding to the relevant technology structure principle, application range and safe operation.
Modern Instrumental Analysis
This course describes the methods and instruments for the detection of substance composition in food, including the cutting-edge analytical methods and advanced equipment for the detection of food composition and flavor.
Fermentation Engineering
Mathematical Statistics and Data Analysis
This course introduces the principles and methods of mathematical statistics in the application of biological science research, and the ways of how to correctly organize and analyze data, and draw objective and scientific conclusions.
Advanced Biochemistry
The structure and function of biological macromolecules such as proteins, nucleic acids, and biofilms are the core, as well as the basic knowledge of metabolic regulation and cell signal transduction.
Food Bioengineering
This course is aimed at Introducing the basic theory of modern biotechnology, including genetic engineering, cell engineering, enzyme engineering, protein engineering, fermentation engineering, downstream technology of bioengineering, modern molecular detection technology and its application in food industry.
Green Food Processing
The basic principles of the development and research and application of green processing technology in a variety of food engineering fields, the current research and application status has begun the practical application of the mechanical equipment corresponding to the relevant technology structure principle, application range and safe operation.
Modern Instrumental Analysis
This course describes the methods and instruments for the detection of substance composition in food, including the cutting-edge analytical methods and advanced equipment for the detection of food composition and flavor.
Food Processing and Safety
Special Topics on Food Processing and Storage
The processing, storage and transportation technology of typical food such as fruit and vegetable food, meat products, egg and dairy products, fermented food, grain and oil food are described, and some core principles, important technologies and typical cases are also discussed and analyzed in depth.
Food Safety Case
Classic food safety cases are presented to train students' analytical and critical thinking ability, and their ability to deal with food safety accidents.
Special Topic on Food Quality and Safety Control Technology
The basic concept and theory of food safety and quality control system are introduced.
Food Industry Information and Network Technology
Food processing theory, food safety management technology, basic theory and system framework of information and network technology, and the application of related technology in food industry are described.
