Food Science & Engineering ( M.S. )

1. Training/Research Orientation

• Food Science
• Processing and Storage of Agriculture Products

2. Program Duration and Credit

Three years generally, the maximum school years are not longer than 5 years (including the extension time).
32 credits of courses in total, at least 19 credits of academic courses.

3. Core Courses and Introduction

Advanced Food Chemistry & Biochemical Experimental Techniques
" Advanced Food Chemistry & Biochemical Experimental Techniques" is a compulsory course for the students in this graduate program. The aim of this course is to teach students how to understand the theories of food chemistry and some common biochemical experimental techniques, and laying foundations for the next studies. This course is divided into two parts. The first part introduces structure and function of protein, chemical modification of protein, food protein, lipid chemistry, and carbohydrate chemistry. The second part introduces some common biochemical experimental techniques in protein separation and purification, includingpurification strategy, precipitation, centrifugation, adsorption chromatography, gel chromatography, ion exchange chromatography, affinity chromatography, and electrophoresis.

Advanced Food Microbiology
This course is the core component to the students majoring in food science and engineering, which covers maths, biochemistry, microbiology, food engineering principle. This course focuses on current issues and explores cutting-edge technologies, such as kinds and breeding of production strains, culture expansion, fermentation industry, microbial metabolic regulation, the detection parameters of fermentation process, fermentation kinetics, bioreactor scale up, ventilation fermentation equipment, anaerobic fermentation equipment, etc. That are essential to improving approaches for research, and regulations related to fermentation engineering. The course will integrate lecture and discussion sessions with independent student research.
The objective of this course is to help the student understand the fundamentals and process of fermentation engineering, to keep track of the latest development in fermentation engineering area. And the course will cultivate the ability for students to develop new species, new technology and new technology. It also aims at further strengtheningthe good knowledge and theoretical basis for the students to think independently and apply comprehensively. In the future, students are engaged in teaching and research work as well as in production. The course will be to laid a good foundation and profound for students to promote the development of the field of industrial fermentation engineering.

Progress in Food Science
By means of lecturing and discussing the problem of food science and engineering process or the development of the frontier issues, graduate students are normally understanding the current and development situation of their research, and expected to obtain the ability of scientific thinking, scientific innovation, as well as to solve practical problems.The course is carried out in the form of weekly lecture or seminar in the classroom. The contents include:

• the latest research achievements and frontier issues in food science basic subjects;
• the latest research achievements and frontier issues in food processing subjects;
• the latest research achievements and frontier issues in food safety subjects;
• teachers or students introducing their latest research or forward issues of the currently research development;
• exchanging or discussion of the food science related literature reading.

Processing and Storage of Animal Products
Through learning the course,students can understand the principle, methods and latest research progress of processing and storage in three kinds of raw materials including milk, meat, egg and related processed products, understand the relationship between the product’s quality and processing conditions and methods, for providing a solid foundation for the development of new products or to carry out relevant research work.
The content of the course includes the following components:

• Physical and chemical properties of milk, meat, egg components and their changes during processing and storage;
• Deep processing techniques and research progress in milk, eggs and meat;
• Preservation techniques and research progress of milk, meat and eggs, raw and processed products;
• Quality control technology of milk, meat, eggs and all kinds of processed products in the processing or storage process;
• The application of modern new technology in storage and products processing of milk, meat, eggs;
• Preparation of functional factors in milk and eggs like bioactive proteins and peptides;
• The comprehensive utilization technique of giblets, blood and other by-products;
• Related literature reports, exchange and discussion about processing and storage of animal products.

Processing and Storage Engineering of Agricultural Products
Through learning this course, students can understand the principle, methods and latest research progress of processing and storage in the main agricultural products of raw materials and related processed products, fully understand the relationship between the product’s quality and processing conditions and methods, for providing a solid foundation for the development of new products or to carry out relevant research work.
The content of the course includes the following components:

• The chemical compositions of major agricultural products and its changes in processing and storage;
• The deep processing technology of main agricultural products and its  research progress;
• Preservation techniques and research progress of raw agricultural materials and processed products;
• Quality control technology in the course of processing or storage of raw materials and all kinds of processed products;
• The application of modern technology in agricultural products processing and storage;
• Preparation of biologically active proteins, peptides and other functional factors in agricultural products;
• The comprehensive utilization technology of agricultural products and by-products;
• Agricultural product processing and storage engineering related literature report exchange and discussion.

Food Safety and Detection Technology
The course is about food-borne pathogenic microorganism, residues of pesticides and veterinary drug, heavy metal, noxious substances from food processing and storage and their detection methods. These methods include spectroscopy, immunoassays, biotechnology, biosensor, biochip, chemistry method and designing for rapid, high throughput, simple technology for the sample preparation and detection. By studying the above course contents, graduate students can grasp the food safety control of the frontier issues and problems. They would obtain the ability of scientific thinking, scientific innovation, as well as to solve practical problems.

Modern Instrumental Analysis
The objective of this course is to help the student understand the fundamentals of instrumentation and the practicing instrumental analyst, keep track of the latest development in food science area. Let the student to understand the basic principles of the analytical procedures commonly used to qualitative and quantitative analyze foods and their application to specific research. We should cultivate the student’s ability to analyze and solve the problems. Modern Instrumental Analysis describes a major aspect of the composition of substance, the content, the molecular structure and morphology. It tries to keep track of the latest development in food science area. The course covers spectroscopic methods such as mass spectrometer, nuclear magnetic resonance, circular dichroism; separation methods such as gas chromatography, high performance liquid chromatography. The chapters are given the student the understanding of the basics and structure of each technique, also to give ideas on how to apply each technique in food science and chemistry fields.

Food Enzymology
"Food Enzymology" is a selective course for the students who in this graduate program. The aim of this course is to teach students mastering the theories of food enzymology and applications of some important food enzymes, and laying foundations for the next studies. This course is divided into two parts. The first part deal with general aspects of food enzymology, which discuss enzyme structure and the kinetics of enzyme reaction, including highly specific and efficient catalysts and the environmental factors that affect their activities. The second part introduces applications of some important food enzymes, which deal with using enzymes in foods to change the taste, flavor, aroma, color, texture, and nutritional quality.

Modern Nutrition
Modern Nutritionis arranged with 3 credits. It is one of Master’s Degree Courses for those majoring in "Food Science", "Agricultural Products Processing" and "Food Engineering".
This course focuses on the present NUTRITION progressing and relevant hot issues in the research fields. It enables students to develop new viewpoints and new knowledge of NUTRITION for human health with "Food Science" development.
Lectures of Modern Nutritionis taught in English mostly (bilingual teaching), with the hope of raising students’ learning ability and academic ability by using technical English for special purposes.
The teaching content includesfive parts, plus three discussions.

• The relation of Digestive Physiology and Utilization of Food Nutrition in human;
• Neurohumoral regulation of Food Nutrition in the body;
• Introducing Nutrition and Metabolism via metabonomics;
• Molecular Nutrition with bioinformation;
• Food allergy and immune mechanism.

4. Supervisors

Daodong Pan, Tiesong Zheng, Bangquan Jin, Jianlin Li, Jiang Yun, Tao Zhou, Yemin Xue, Mingxuan Tao, Lishuang Lv, Yao Yang, Yuxing Guo.