Bachelor of Food and Nutritional Sciences

Course Description

INTRODUCTION  TO  FOOD  AND NUTRITIONAL SCIENCES (1 Credits)

An overview of what is covered in food and nutritional sciences and its impact on human health. The final aim of the course is to help students understand the management theory of the food chain from farm to fork; food claims, processing, transportation and storage, food safety, food selection, the impact of food selection and balanced diets at different life stages on human health. It also lays the foundation for the future study of students in this major.

FOOD TOXICOLOGY (3 Credits)

Food toxicology is the basis of food safety discipline, belongs to a branch of toxicology, which is the key technical means of food safety risk assessment. The class studies the source, nature, adverse effects and possible beneficial effects of various exogenous chemicals in food and determine the safety limits of these substances and evaluate the safety of food, so as to ensure human health. Food toxicology also studies exogenous chemicals include industrial pollutants, pesticides, veterinary drugs, food additives and emblem toxins and other substances, as well as various harmful substances formed in the process of food processing, illegally added Sudan dyes, melamine, etc., as well as new toxicological problems such as mad cow virus. In addition, food toxicology studies also include toxic effects caused by excessive intake of essential anomadogenin.

FUNDAMENTAL NUTRITION (3 Credits)

Fundamental Nutrition is a course that studies the effects of food and nutrients on human health, based on disciplines such as biology and biochemistry. It covers proteins, fats, carbohydrates, minerals, vitamins, the absorption and metabolism of water in the human body, biological functions, the effects of deficiency and excess on human health, and dietary sources.

NUTRITION, HUMAN DEVELOPMENT AND AGING (1 Credits)

The course will introduce the characteristics of human growth and development at different life stages and the nutritional needs of different life stages, including prenatal life, infants, children and adolescents, pregnant women and nursing mothers, and middle-aged and elderly people.

STATISTICS (3 Credits)

Statistics is a science about data collection, collation, analysis, interpretation and presentation, and is an important basic compulsory course for food and nutritional science majors. This course introduces students to the basic concepts and various common statistical methods in medical statistics in easy-to-understand terms. The course includes basic statistical methods: introduction, data characteristics and statistical description, probability distribution, parameter estimation, t-test, analysis of variance, chi-square test, linear regression and correlation, rank sum test, etc.

FOOD PROCESSING TECHNOLOGY (3 Credits)

This course integrates food biotechnology, food marketing, food storage and transportation, etc., and provides reference for the management and technical personnel of food enterprises and industries, which is a compulsory subject suitable for undergraduates in food science, food engineering and other related disciplines. Its main contents involve fruit and vegetable food processing technology, grain and oil food processing technology, animal and aquatic food processing technology, and beverages food processing technology and fermented food processing technology chapters, including the selection of raw and auxiliary materials for various foods, the process of work, the key points of operation and product quality standards and other knowledge.

FOOD PACKAGING TECHNOLOGY (1 Credits)

Food packaging technology is based on various basic courses and professional courses, covering food chemistry, materials science, food machinery, microbiology and food engineering. This course is mainly divided into two parts: food packaging materials and food packaging technology and methods, the material part mainly describes the packaging characteristics, development direction and application of food packaging four major packaging materials: paper, plastic, metal and glass, and food packaging technology and methods mainly involve the basic packaging technology methods and special packaging technology methods of food packaging. The method mainly describes the principles of packaging technology and the procedures and precautions of packaging design.

NUTRITION AND DISEASES (3 Credits)

This course will introduce the role of nutrients in the prevention/development of a variety of chronic non-communicable diseases (e.g. cardiovascular disease, diabetes, gout, liver disease, obesity, osteoporosis, birth defects and cancers) and preventive measures.

NUTRIOLOGY AND DIETOTHERAPY OF CHINESE MEDICINE (1 Credits)

This course mainly introduces the basic theories and basic knowledge of Chinese medicine diet. This course aims to teach the basic theories, knowledge and skills of TCM Diet Roll Study, so that students can master the theory and application foundation of TCM Diet Roll and Diet Therapy. Its contents include: the concept of TCM diet and nutrition, a brief history of the development of TCM diet, the theory and application of food performance, the dos and don'ts of diet, and the consumption of TCM in daily life and clinic, according to the principle of food and drug homology (with reference to the structure of TCM, the origin, synonym, taste, attribution, efficacy, application, modern research, etc. of food are described separately), in terms of food classification.

According to the natural attributes of food, about 194 kinds of Fu Tong food and diet therapy foods commonly used in life and clinical practice are selected, and students are also introduced to the most commonly used local medicinal diets and dietary therapy prescriptions, so that students can apply what they have learned through interactive teaching, and provide one more dietary therapy treatment method for future TCM clinics.

CLINICAL NUTRITION (1 Credits)

The course covers diet and disease, in particular the role of diet in the prevention of common chronic diseases such as diabetes, obesity, cardiovascular disease and renal insufficiency, as well as inpatient support, including enteral nutrition and parenteral nutrition.

HEALTH  EDUCATION ON NUTRITION (1 Credits)

Nutrition and health education for health promotion is an interdisciplinary discipline between the humanities and humanities, and has a strong theoretical and practical nature. This course will focus on the basic theoretical knowledge of health education and health promotion, learn and master the skills of health communication and health behavior intervention, and provide practical methods for formulating corresponding health work strategies.

FOOD RESEARCH AND DEVELOPMENT (3 Credits)

This course is an applied course that introduces the entire research and development process of food, including common food, new food and functional food, etc., and is a compulsory course suitable for undergraduates in food science, food engineering and other related disciplines. The main content of the course includes the development of the food industry, consumer preferences and market positioning, product design concepts, main components and functional components of food, determination of physical and chemical properties of food, sensory and tasting evaluation system, use of food additives, market research and promotion of products, etc.

COMMUNITY NUTRITION AND NUTRITIONAL POLICY (3 Credits)

Community Nutrition is a science that uses the theories, techniques and social measures of nutrition science in a limited area to study and solve the nutritional problems of the population. It is the main professional course of the Department of Nutrition, and through the teaching of this course, students can conduct and evaluate the results of the survey of specific groups of people and the measures to improve the dietary food roll, how to determine the reference intake of dietary food for residents, be familiar with the formulation of nutritious meals and recipes, and understand the contents of dietary camp roll and health of Chinese residents. The formulation of the camp roll policy should take into account of many factors, such as agriculture, population, health conditions, economy and feasibility, etc., as well as the evaluation of the effect after implementation.

FOOD  SAFETY  AND  QUALITY  CONTROL (3 Credits)

This course covers the microbial and chemical contamination of food and its prevention, the prevention of foodborne diseases and food poisoning, food safety risk analysis, and the application of new technologies in ensuring food safety. Food quality management mainly introduces the safety control in the process of food processing, and the course introduces the safety control issues in food processing from practice to theory according to the basic requirements of quality and safety management of modern food enterprises.

FOOD STANDARD AND REGULATION (3 Credits)

Food standards and regulations are codes of conduct that must be followed in the production and marketing of food. This class systematically introduces the basic knowledge of food standards and regulations, the classification of food regulations and food standards in China, international and some countries, grasps the basic content of international and medium-round food standards and regulations and the retrieval of related literature, and understands the system of food standards and regulations in international and developed countries.

INTRODUCTION TO FARM-TO-TABLE MANAGEMENT (3 Credits)

1. This course introduces the basic theory and implementation principles of the concept of "from farm to table" in food ingredient management.

2. This course introduces the knowledge of traditional Chinese farming methods and organic cultivation through practical classes on farms and field trips to old-fashioned communities.

MARKETING (3 Credits)

Marketing is the art and science of creating customer value and market exchanges that benefit the organization and its stakeholders. It is an organizational philosophy and a set of guiding principles for interacting with customers, competitors, collaborators, and the environment. Marketing entails planning and executing the conception, pricing, promotion, and distribution of ideas, goods, and services. It starts with identifying and measuring consumers' needs and wants, assessing the competitive environment, selecting the most appropriate customer targets, and developing marketing strategies and implementation programs for an offering that satisfies consumers' needs better than the competitors.

The course is designed to serve as an introduction to the theory and practice of marketing and to provide students with a full picture of marketing. The course will be a mix of lectures, cases discussions, individual assignments, group projects, and a written final examination.

Intership l (7 Credits)

This course mainly aims to provide internships in the areas of food processing plants, food safety testing laboratories, centers for disease control and prevention, large hotels and restaurants, etc., in the form of practical operation and visits under the guidance of instructors, during the summer vacation after the third year. The purpose of the internship is to enable students to organically combine the basic knowledge of food chemistry, food production and processing, and nutrition learned in the first three years with practical work, deepen the mastery of professional knowledge and professional skills, and broaden their understanding of food and business scrolls. Through internships, students develop their thinking skills and problem-solving skills.

Internship II (15 Credits)

This course is a practical core professional course. Fourth-year students who have completed the basic and professional courses will independently conduct special research in a certain professional field under the guidance of their teachers, including conducting literature retrieval and review, designing research plans and experimental procedures, conducting experimental operations, data processing and result analysis, and writing papers and special reports on the research results after the completion of the project, so that students can further strengthen the theoretical knowledge they have learned and have a certain degree of independent scientific research ability.

ORGANIC CHEMISTRY (3 Credits)

Organic chemistry is an important basic course of food and nutrition science, and it is also one of the main courses of food and nutritional sciences. Its task is to provide students with the basic knowledge of organic chemistry, basic theories and basic operation skills, and train them to apply these theories and skills to study various organic compounds, so as to provide the necessary organic chemistry foundation for the study of food and nutrition science in the follow-up courses.

ORGANIC CHEMISTRY LABORATORY (1 Credits)

Organic chemistry experiments are an important part of the food science course, which mainly includes four aspects: basic operation skills, properties of organic compounds, preparation of organic compounds, and extraction and separation of natural organic compounds. In view of the limitation of experimental hours, the teaching content of basic operation skills is interspersed with the preparation of organic compounds and the extraction and separation of natural organic compounds.

BIOCHEMISTRY AND MOLECULAR BIOLOGY (3 Credits)

Biochemistry is the study of the chemical composition of organisms and the laws of chemical changes, and explores the essence of life at the molecular level, that is, the molecular structure and function of living organisms, the regulation of material metabolism and its role in life activities. Molecular biology is a science that studies the nature of life with bioinformation macromolecules as the center, and is a basic discipline in the field of life science and medicine. This course combines the two important disciplines of biochemistry and molecular biology, focusing on their classical basic theories, cutting-edge technologies and clinical applications, so as to understand various life phenomena, the operation mechanism of organisms, the etiology and pathogenesis of diseases, diagnosis and disease prevention at the molecular level.

BIOCHEMISTRY AND MOLECULAR BIOLOGY-LABORATORY (1 Credits)

Biochemistry is the study of the chemical composition of organisms and the laws of chemical change, and explores the essence of life, i.e., life at the molecular level. The molecular structure and function of objects, the metabolism and regulation of substances and their roles in life activities. Molecular biology is a science that studies the nature of life with bioinformation macromolecules as the key, and is a basic discipline in the field of life science and medicine. This course combines the two important disciplines of biochemistry and molecular biology, focusing on their classical basic theories, cutting-edge technologies and clinical applications, so as to understand various life phenomena, the operation mechanism of organisms, the etiology and pathogenesis of diseases, diagnosis and disease prevention at the molecular level.

IMMUNOLOGY AND MICROBIOLOGY (3 Credits)

In this course, we will introduce microbiology and immunology. The immunology section aims to provide students with an overview of the basic theoretical knowledge related to the human immune system, the pathogenesis of immune diseases caused by immune system dysfunction, and the latest advances in immunology research. Microbiology also includes two parts: an introduction to microbiology, common pathogenic microorganisms, and the application of microorganisms in pharmacy. The former focuses on the morphological structure, reproduction, metabolism, distribution, and infection pathogenesis of bacteria, the genetic variation of microorganisms, and common pathogenic bacteria and viruses, while the latter focuses on microbial drugs such as antibiotics, in vitro antibacterial tests of drugs, and microbiological examinations of drugs.

ANATOMY AND PHYSIOLOGY ( 1 Credits)

Anatomy and physiology class studies the normal morphological structure and the laws of life activities in all parts of the human body. It consists of two parts: human anatomy and human biology. Human anatomy belongs to morphology and is a science that studies the morphological structure of the human body. Human physiology is a science that studies the basic laws of life activities.

Anatomy is the study of the normal shape of the human body and is an important basic course for various majors in the field of medicine and health. Its mission is to provide students with knowledge of the position, morphological structure and important adjacency of the various organs of the human body through teaching, and to lay the foundation for learning other courses.

The task of physiology is to study the normal activity process of organs and cells that make up various systems of the human body, especially the internal mechanism of the functional performance of various organs and cells, and the interconnection and interaction between different cells, organs and systems.

ANATOMY AND PHYSIOLOGY LABORATORY (1 Credits)

Anatomy and physiology is the class that studies the normal morphological structure and the laws of life activities in all parts of the human body. It consists of human anatomy and human bioscience rain parts. Human anatomy belongs to morphology and is a science that studies the morphological structure of the human body. Human physiology is a science that studies the basic laws of life activities.

Based on the fact that the object of anatomical research is the normal human body structure, students' learning and mastery of human specimens is the basis for learning this course. Therefore, the task of human anatomy experiments is to enable students to have a perceptual understanding of the morphology and structure of various organs of the human body through laboratory teaching.

Based on the physiological research object is the normal activity process of organs and cells of various systems of the human body, it is particularly important for students to understand the functional activities and mechanisms of the human body through experiments.

ANALYTICAL CHEMISTRY (3 Credits)

Analytical chemistry is the study of the chemical composition and analytical methods of substances. The content includes chemical analysis and ritual analysis of the rain component. Chemical analysis mainly introduces classical chemical analysis methods and electrochemical analysis methods, while instrument analysis mainly emphasizes chromatography analysis and photographic analysis methods.

ANALYTICAL CHEMISTRY- LABORATORY (1 Credits)

Analytical Chemistry Laboratory is an experimental course designed to cooperate with analytical chemistry and cultivate students' hands-on ability. The content mainly includes gravimetric analysis, acid age equilibrium titration, complex equilibrium and titration, redox titration and other conventional chemical analysis methods, and ultraviolet spectrophotometry, infrared spectroscopy, gas chromatography and other instrumental analysis methods.

FOOD CHEMISTRY AND ANALYSIS (3 Credits)

Food chemistry and analysis is an important basic discipline of food science, which is a comprehensive discipline that studies the composition and properties of food and the chemical and physical changes that may occur in the process of food storage, processing and packaging, covering the fields of inorganic chemistry, physical chemistry, thermodynamics, analytical chemistry, organic chemistry and so on. The purpose of the Food Chemistry and Analysis course is to enable students to understand the structure and properties of the main components in food materials, the interaction between these components, and the principles and analysis of various food components, and then the technical discipline of evaluating food quality.

FOOD CHEMISTRY AND ANALYSIS-LABORATORY (1 Credits)

Food Chemistry and Analysis Experiment is a basic course in conjunction with food chemistry, which mainly focuses on the content taught in the food chemistry course and conducts practical laboratory operations to enhance students' understanding of related chemical topics and familiarize them with the operation of relevant laboratories. Including testing the main components (water, protein, fat, carbohydrates) and trace components (vitamins, minerals, colorings, food additives) in food agents, etc.). Have strong hands-on practical operation ability, and enable students to have an understanding of the modern advanced technology and development trend of chemical analysis, and verify and consolidate some basic theories of the discipline; Through experiments, students will gradually improve their ability to observe, analyze, think, and solve problems of various phenomena in the experiments, and gradually cultivate students' serious attitude, critical thinking, strict methods, and rigorous work style in scientific work.