Food Science and Engineering

(Discipline Code: 0832)

I. Discipline Overview

Food Science and Engineering is a multidisciplinary engineering discipline at the first level that takes food raw materials and food products as the research object, and uses engineering, science, agronomy and medicine as the main scientific basis to study the physical, chemical and biological properties, nutrition, quality, safety and engineering technology of food raw materials and food products. It covers areas ranging from food component and physical properties analysis, food processing technology and equipment, food nutrition and functional factors, new food resources and comprehensive utilization, to food safety and quality control.

The discipline of Food Science and Engineering of Nanjing Tech University was established in 2001. Based on the State Key Laboratory of Materials-Oriented Chemical Engineering, National Engineering Research Center for Biotechnology, Jiangsu Public Technical Service Center for Rapid Food Safety Testing, National Light Industry Food Quality Supervision and Inspection Nanjing Station, and other advantageous platforms, the University has formed the characteristic directions of food biotechnology, food quality and safety, agricultural products storage and processing engineering, and functional food and nutrition, with excellent conditions for scientific research and teaching, and distinct features. This discipline is among the best disciplines in China. The master students of this discipline can work in management, scientific research and development, teaching, production, quality supervision, analysis and testing related to the food industry.

II. Cultivation Goals

Guided by Xi Jinping Thought on Socialism with Chinese Characteristics for a New Era, the discipline comprehensively implements the CPC's education policy, takes establishing moral values and educating people as the fundamental, and the all-round moral, intellectual, physical and aesthetic development as the main line, and cultivates high-level talents with firm political stance, noble ideological character, rigorous academic attitude and innovative spirit.

Knowledge structure:Expertly master the basic theory and expertise in food biotechnology, agricultural product processing and storage engineering, food nutrition, food safety, and food analysis and testing.

Ability structure:The major of Food Science and Engineering is to cultivate applied and compound high-level technical and management talents with solid foundation, comprehensive quality, strong engineering practice ability and basic innovation ability for food industry and related scientific research departments.Students may also pursue further doctoral studies in related disciplines. Master the basic theory, systematic expertise and necessary experimental skills, be familiar with the development trend of the discipline at home and abroad, and have strong analysis, expression and problem-solving ability. Master a foreign language and be proficient in accessing domestic and international scientific and technical information and literature in this field.

Quality structure:Have a correct outlook on life and values, systematically scientific and cultural knowledge and skills, robust physique and strong willpower, noble sentiments and correct aesthetics, correct labor concepts and good labor habits.

III. Cultivation Direction

1. Food biotechnology: Food ingredients and additives biomanufacturing, food microbiology and enzyme research.

2. Food safety: Establishment of highly sensitive detection methods for hazard factors in food, fast food inspection techniques and public services for food safety.

3. Agricultural products processing and storage: Research on the separation, modification and conformational relationship of active ingredients in agricultural products, fine and deep processing of agricultural products, and biological processing technology of agricultural resources.

4. Food nutrition: Research on efficient isolation and identification of bioactive ingredients in food and their antioxidant, anti-aging and anti-tumor activities, and advanced biomanufacturing of processed foods and nutritional chemicals such as oils and fats, dairy products, probiotics.

IV. Study Period and Credits

The study period for academic master students is generally 3 years, with a maximum of 5 years.

The minimum total credits required for academic master students is 28 credits, including 24 credits for courses (8 credits for public degree courses, 8 credits for professional degree courses, 4 credits for professional elective courses and 4 credits for public elective courses), 2 credits for attending academic lectures/reports (at least 15 times) and 2 credits for academic practice.

V. Curriculum Setting

VI. Compulsory Links Management

1. Academic Lectures/Reports (2 credits)

Academic degree master students must attend at least fifteen academic seminars on and off campus during their study period, including at least five academic seminars arranged by the Graduate School, at least two lectures on the quality of humanities and aesthetics, and other lectures arranged by each college, and only those who have attended a total of at least fifteen seminars can obtain 2 credits for lectures/reports.

2. Academic Practice (2 credits)

During the study period, academic master students must participate in one of the following academic practice activities: graduate student science and technology forum, graduate student summer school, graduate student academic innovation forum, graduate student research innovation practice competition, high-level international and domestic academic conferences or overseas exchange visits, and labor practice, and participate in activities such as sunshine run on campus and sports meeting, in order to obtain 2 credits for academic practice.

VII. Thesis

1. Basic requirements for thesis

(1) Normative requirements

The topic of the thesis should be clear in direction, have basic theoretical significance or good technical application prospect, and can come from the supervisor's scientific research project or self-chosen project; the thesis should have compact structure, rigorous logic, smooth written expression and standardized diagrams. The results of the research should provide new insights or address academic problems. The thesis should be completed independently under the guidance of the supervisor, and the actual working time of the thesis should be at least one year since the proposal of the topic. The thesis should generally include: the background of the subject research and domestic and overseas trends, main problems to be solved and the ways, the main research carried out, experimental data processing; necessary graphs and curves; the conclusion and the references cited.

(2) Quality requirements

The thesis should demonstrate that the author has mastered solid basic theories and systematic professional knowledge in the discipline, is familiar with the field researched, has a better understanding of the research trends of its academic frontiers, and can pose scientific questions on the research topic engaged in, design experiments reasonably, and use advanced technical lines and research methods, and his/her research results provide independent insights and academic value. Relevant research results meet the standards for the award of a master's degree as stipulated by the Academic Committee of the University and the Academic Committee of the College.

2. Thesis proposal

According to the "Requirements of Nanjing Tech University on the Thesis Proposal of Graduate Students", graduate students should generally write a proposal at the end of the third semester or the beginning of the fourth semester. The proposal should be roughly 5,000 words long; more than50references should be read, at least two-thirds of which should be foreign papers. The proposal should include:

(1) Research significance of the subject and its current status at home and abroad;

(2) The accumulation of work related to the subject and the achievements of existing research work;

(3) The difficulties of the subject and key problems to be solved; proposed research methods, technical lines, experimental programs and their feasibility;

(4) Planned progress and expected results.

3. Thesis review and defense

Academic master students can apply for defense after completing all the links and credits stipulated in the cultivation plan. Specific requirements for thesis review and defense are detailed in the Detailed Rules for the Master's Thesis Defense and Review and Degree Application of Nanjing Tech University.

4. Academic achievement requirements

Academic achievements should be consistent with the thesis direction. The requirements are detailed in the Measures for Assessment of Scientific Research Achievements of Master's Degree Applicants of Nanjing Tech University.

VIII. Criteria for Graduation and Degree Awarding

The criteria for graduation and degree awarding shall conform with the relevant regulations of the university.