食品科学与工程专业人才培养方案

（与新西兰林肯大学联合培养人才3+2模式)

Undergraduate Program for Food Science and Engineering(3+2 programme with Lincoln Univ.New Zealand)

制定人：姜浩      专业负责人： 姜浩    审核人：丘苑新、曾晓房、刘胜洪

一、培养目标Training objective

本专业面向食品企事业单位从事生产指导、管理和产品开发研究工作对应用型高级专门人才的需求，旨在培养满足社会、经济、科学发展需要的，知识、能力、素质协调发展的，掌握食品科学与工程基础理论和知识体系，能解决食品科学与工程领域的复杂工程问题，具有一定的创新精神、较强的社会责任心、较高的道德水平和良好的心理素质，且能从事食品生产及管理、品质监控、产品开发、工程设计等方面的，具有国际视野的、能够就多学科交叉的复杂工程问题与各专业同行及社会公众进行有效沟通和交流的食品行业创新型人才和德智体美劳全面发展的社会主义合格建设者和可靠接班人。

学生毕业5年左右的预期目标：

培养目标1：能够融会贯通数学、自然科学、工程基础和食品科学与工程等专业知识和工程技能，并基于现代食品产业高质量发展需求，提出食品科学与工程复杂工程问题的解决方案，且能对解决方案的实施效果进行预测和评价。

培养目标2：能够将数学、自然科学、工程基础等多学科理论知识、现代食品科学与工程专业知识和现代工具熟练的应用于食品科学研究、产品研发、工程设计等复杂工程问题的识别、表达、分析和研究，成为食品及相关行业的骨干人才。

培养目标3：能够在解决食品科学与工程领域复杂问题的同时综合考虑相关政策及食品标准、环境与可持续性发展、社会需求及消费习惯等因素的影响，体现良好的人文底蕴、创新思辨精神、具有食品行业良好的职业道德和社会责任感。

培养目标4：能够在进行食品生产质量控制、产品研发和食品工程设计等领域的工程项目实施与管理时，体现良好的团队合作精神和有效的协调沟通能力。

培养目标5：能够结合食品及相关产业国际国内发展需求，主动关注个人能力提升，通过继续深造、自主学习等渠道主动更新食品及相关领域知识储备，积极主动适应不断变化的国内外形势和环境，增强开放意识及外部资源的链接能力的具有国际视野的、能够就多学科交叉的复杂工程问题与各专业同行及社会公众进行有效沟通和交流的食品行业创新型人才。

This major aims to cultivate students who meet the needs of social, economic and scientific development, have coordinated development of knowledge, ability and quality, master the basic theories and knowledge system of food science and engineering, can solve complex engineering problems in the field of food science and engineering, have a certain spirit of innovation, strong sense of social responsibility, high moral level and good psychological quality, and can be engaged in food production and management, quality control, product development, engineering design, etc. Furthermore, the major aims to cultivate students who is the innovative talents in the food industry with an international perspective and can effectively communicate and exchange with their professional counterparts and the public on multidisciplinary complex engineering problems, as well as qualified socialist builders and reliable successors with all-round development of morality, intelligence, physical fitness, and labor. Graduates have the potential to become technical backbones or project supervisors in their jobs after 5 years of development.

二、毕业要求Graduation requirements

本专业学生经过四年的系统学习，在毕业时应达成以下毕业要求：

毕业要求1-工程知识：能够将数学、自然科学、工程基础和食品科学与工程专业知识用于解决食品科学与工程领域复杂工程问题。

指标点1.1：能运用数学、自然科学、工程基础理论及专业知识对食品科学与工程领域复杂工程问题进行恰当描述及凝练。

指标点1.2：能针对食品科学与工程领域复杂工程问题建立合适的数学模型并求解。

指标点1.3：能够将食品工程基础、食品科学与工程专业知识和数学模型方法用于表推演、分析食品科学与工程领域复杂工程问题。

指标点1.4：能够将工程基础、食品科学与工程专业知识和数学模型方法用于食品科学与工程领域工程设计、产品研发、生产加工等问题解决方案的比较与综合。

毕业要求2-问题分析：能够应用数学、自然科学和工程科学的基本原理，识别、表达、并通过文献调研分析食品科学与工程领域复杂工程问题，以获得有效结论。

指标点2.1：能够应用数学、自然科学和工程科学的基本原理，识别和判断食品科学与工程领域复杂工程问题的关键环节。

指标点2.2：能够应用数学、自然科学和工程科学的基本原理和数学模型方法正确表达食品科学与工程领域复杂工程问题，培养发现问题的能力。

指标点2.3：能正确认识食品科学与工程领域复杂工程问题解决方案的多样性，并会通过文献研究寻求可替代的解决方案。

指标点2.4：能够应用数学、自然科学和工程科学的基本原理，并通过文献调研，分析食品科学与工程领域复杂工程过程的影响因素，获得有效结论。

毕业要求3-设计/开发解决方案：能够设计针对食品科学与工程领域复杂工程问题的解决方案，设计满足食品科学与工程领域复杂工程特定需求的系统、单元（部件）或工艺流程，并能够在设计环节中体现创新意识，考虑社会、健康、安全、法律、文化以及环境等因素。

指标点3.1：掌握食品科学与工程领域复杂工程设计和产品开发全周期、全流程的基本设计/开发方法和技术，了解影响设计目标和技术方案的各种因素。

指标点3.2：能够针对食品科学与工程领域复杂工程特定需求，完成单元（部件）的设计。

指标点3.3：能够进行食品科学与工程领域复杂工程系统或工艺流程设计，在设计中体现创新意识。

指标点3.4：在食品科学与工程领域复杂工程设计中能够考虑安全、健康、法律、文化及环境等制约因素。

毕业要求4-研究：能够基于科学原理并采用科学方法对食品科学与工程领域复杂工程问题进行研究，包括设计实验、分析与解释数据、并通过信息综合得到合理有效的结论。

指标点4.1：能够基于科学原理，通过文献研究或相关方法，调研和分析食品科学与工程领域复杂工程问题的解决方案。

指标点4.2：能够根据食品科学与工程领域复杂工程对象特征，选择研究路线，设计实验方案。

指标点4.3：能够根据实验方案构建实验系统，安全地开展实验，正确地采集实验数据；

指标点4.4：能对实验结果进行分析和解释，并通过信息综合得到合理有效的结论。

毕业要求5-使用现代工具：能够针对食品科学与工程领域复杂工程问题，开发、选择与使用恰当的技术、资源、现代工程工具和信息技术工具，包括对食品科学与工程领域复杂工程问题的预测与模拟，并能够理解其局限性。

指标点5.1：了解食品科学与工程专业常用的现代仪器设备、信息技术工具、工程工具和模拟软件的使用原理和方法，并理解其局限性。

指标点5.2：能够选择与使用恰当的仪器设备、信息资源、工程工具和专业模拟软件，对食品科学与工程领域复杂工程问题进行分析、计算与设计。

指标点5.3：能够针对食品科学与工程领域复杂工程的具体对象，开发或选用满足特定需求的现代工具，模拟和预测专业问题，并能够分析其局限性。

毕业要求6-工程与社会：能够基于食品科学与工程相关背景知识进行合理分析，评价食品科学与工程领域专业工程实践和复杂工程问题解决方案对社会、健康、安全、法律以及文化的影响，并理解应承担的责任。

指标点6.1：了解食品科学与工程领域的技术标准体系、知识产权、产业政策和法律法规，理解不同社会文化对食品科学与工程活动的影响。

指标点6.2：能分析和评价食品科学与工程专业工程实践对社会、健康、安全、法律以及文化的影响，以及这些制约因素对项目实施的影响，并理解应承担的责任。

毕业要求7-环境和可持续发展：能够理解和评价针对食品科学与工程领域复杂工程问题的工程实践对环境、社会可持续发展的影响。

指标点7.1：知晓和理解环境保护和可持续发展的理念和内涵。

指标点7.2：能够站在环境保护和可持续发展的角度思考食品科学与工程专业工程实践的可持续性，评价产品周期中可能对人类和环境造成的损害和隐患。

毕业要求8-职业规范：具有人文社会科学素养、社会责任感，能够在工程实践中理解并遵守工程职业道德和规范，履行责任，并具有自主学习和终身学习的意识，有不断学习和适应发展的能力。

指标点8.1：有正确价值观，理解个人与社会的关系，了解中国国情,并具有国际视野。

指标点8.2：理解诚实公正、诚信守则的工程职业道德和规范，并能在工程实践中自觉遵守。

指标点8.3：理解食品工程师对公众的安全、健康和福祉，以及环境保护的社会责任，能够在工程实践中履行责任。

毕业要求9-个人和团队：能够在多学科背景下的团队中承担个体、团队成员以及负责人的角色。

指标点9.1：能与其他学科的成员有效沟通，合作共事。

指标点9.2：能够在团队中独立或合作开展工作。

指标点9.3：能够组织、协调和指挥团队开展工作。

毕业要求10-沟通：能够就食品科学与工程领域复杂工程问题与业界同行及社会公众进行有效沟通和交流，包括撰写报告和设计文稿、陈述发言、清晰表达或回应指令，并具备一定的国际视野，能够在跨文化背景下进行沟通和交流。

指标点10.1： 能就食品科学与工程专业问题，以口头、文稿、图表等方式，准确表达自己的观点，回应质疑，理解与业界同行和社会公众交流的差异性。

指标点10.2：了解食品科学与工程专业领域的国际发展趋势、研究热点，理解和尊重世界不同文化的差异性和多样性。

指标点10.3：具有一定的国际视野，具备跨文化交流的语言和书面表达能力，能够就多学科交叉的复杂工程问题与各专业同行及社会公众进行沟通和交流的。

毕业要求11-项目管理：理解并掌握食品科学与工程领域工程管理原理与经济决策方法，并能在多学科环境中应用。

指标点11.1：掌握食品科学与工程领域工程项目中涉及的管理与经济决策方法。

指标点11.2：了解食品科学与工程领域工程及产品全周期、全流程的成本构成，理解其中涉及的工程管理与经济决策问题。

指标点11.3：能在多学科环境下（包括模拟环境），在设计开发解决方案的过程中，运用工程管理与经济决策方法。

毕业要求12-终身学习：具有自主学习和终身学习的意识，有不断学习和适应食品行业和社会发展的能力。

指标点12.1：能在社会发展的大背景下，理解食品行业和产业发展的需求变化以及社会技术进步

的新趋势，认识到自主和终身学习的重要性。

指标点12.2：具有自主学习能力，包括对问题的理解能力、归纳总结能力和提出问题能力，能够不断学习，能够适应技术不断发展的趋势。

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

Graduation Requirement 1- Engineering knowledge: Ability to apply mathematics, natural sciences, engineering fundamentals and food science and engineering expertise to solve complex engineering problems in the field of food science and engineering.

Indicator 1.1: Ability to use mathematics, natural science, engineering basic theories and professional knowledge to properly describe and refine complex engineering problems in food science and engineering.

Index points 1.2: Can establish appropriate mathematical models for complex engineering problems in food science and engineering and solve them.

Indicators 1.3: Ability to apply food engineering fundamentals, food science and engineering expertise and mathematical modeling methods to table deduction and analysis of complex engineering problems in food science and engineering.

Index Points 1.4: The ability to apply engineering fundamentals, food science and engineering expertise and mathematical model methods to the comparison and synthesis of solutions for engineering design, product development, production and processing in the field of food science and engineering.

Graduation Requirement 2：Problem analysis: Be able to apply the basic principles of mathematics, natural science and engineering science to identify, express, and analyze complex engineering problems in the field of food science and engineering through literature research to obtain effective conclusions.

Indicator Point 2.1: Ability to apply the basic principles of mathematics, natural sciences and engineering sciences to identify and judge key links in complex engineering problems in food science and engineering.

Index Point 2.2: Ability to apply the basic principles and mathematical model methods of mathematics, natural science and engineering science to correctly express complex engineering problems in the field of food science and engineering, and cultivate the ability to find problems.

Indicator 2.3: The ability to correctly understand the diversity of solutions to complex engineering problems in food science and engineering and to search for alternative solutions through literature research.

Index Points 2.4: Be able to apply the basic principles of mathematics, natural science and engineering science, and analyze the influencing factors of complex engineering processes in the field of food science and engineering through literature research, and obtain effective conclusions.

Graduation Requirement 3：Design/Development solutions: Be able to design solutions to complex engineering problems in the field of food science and engineering, design systems, units (components) or processes that meet the specific needs of complex engineering in the field of food science and engineering, and be able to reflect innovation in the design process, taking into account social, health, safety, legal, cultural and environmental factors.

Target point 3.1: Master the basic design/development methods and technologies of the whole cycle and process of complex engineering design and product development in the field of food science and engineering, and understand the various factors affecting the design objectives and technical solutions.

Indicator 3.2: Ability to design units (components) for specific requirements of complex engineering in the field of food science and engineering.

Index Point 3.3: Ability to design complex engineering systems or processes in the field of food science and engineering, reflecting innovation awareness in design.

Indicator 3.4: The ability to consider safety, health, legal, cultural and environmental constraints in complex engineering designs in food science and engineering.

Graduation requirement 4: Research: Be able to conduct research on complex engineering problems in the field of food science and engineering based on scientific principles and scientific methods, including designing experiments, analyzing and interpreting data, and obtaining reasonable and effective conclusions through information synthesis.

Indicator 4.1: Ability to investigate and analyze solutions to complex engineering problems in the field of food science and engineering based on scientific principles, through literature research or related methods.

Index points 4.2: Be able to select research routes and design experimental schemes according to the characteristics of complex engineering objects in the field of food science and engineering.

Index Points 4.3: Be able to construct experimental system according to experimental scheme, carry out experiment safely, and collect experimental data correctly;

Index points 4.4: It can analyze and interpret the experimental results, and obtain reasonable and effective conclusions through information synthesis.

Graduation Requirement 5: Use of Modern tools: Ability to develop, select and use appropriate technologies, resources, modern engineering tools and information technology tools for complex engineering problems in food science and engineering, including prediction and simulation of complex engineering problems in food science and engineering, and to understand their limitations.

Indicator 5.1: Understand the principles and methods of using modern instruments, information technology tools, engineering tools and simulation software commonly used in food science and engineering, and understand their limitations.

Indicator 5.2: Ability to select and use appropriate instruments, information resources, aaaengineering tools and professional simulation software to analyze, calculate and design complex engineering problems in food science and engineering.

Indicator 5.3: Ability to develop or select modern tools that meet specific needs for specific objects of complex engineering in the field of food science and engineering, to simulate and predict specialized problems and to analyze their limitations.

Graduation Requirement 6: Engineering and Society: Be able to conduct rational analysis based on the relevant background knowledge of food science and engineering, evaluate the social, health, safety, legal and cultural impact of professional engineering practices and solutions to complex engineering problems in food science and engineering, and understand the responsibilities to be assumed.

Indicator 6.1: Understand the technical standards system, intellectual property rights, industrial policies and laws and regulations in the field of food science and engineering, and understand the impact of different social cultures on food science and engineering activities.

Indicator 6.2: Ability to analyze and evaluate the social, health, safety, legal, and cultural impacts of engineering practices in the food science and engineering profession, as well as the impact of these constraints on project implementation, and understanding of responsibilities.

Graduation Requirement 7: Environment and Sustainable Development: Ability to understand and evaluate the environmental and social sustainability impact of engineering practices addressing complex engineering problems in food science and engineering.

Indicator 7.1: Know and understand the concept and connotation of environmental protection and sustainable development.

Indicator 7.2: The ability to think about the sustainability of engineering practices in the food science and engineering profession from the perspective of environmental protection and sustainable development, and to evaluate the damage and hidden dangers that may be caused to humans and the environment during the product cycle.

Graduation requirement 8: Professional norms: with humanities and social science literacy, social responsibility, able to understand and abide by engineering professional ethics and norms in engineering practice, fulfill responsibilities，have a sense of independent learning and lifelong learning, have the ability to continue to learn and adapt to development.

Indicator 8.1: Have the right values, understand the relationship between individuals and society, understand China's national conditions, and have an international perspective.

Indicator 8.2: Understand the engineering ethics and norms of honesty, fairness and code of integrity, and be able to consciously follow them in engineering practice.

Indicator 8.3: Understand the social responsibility of food engineers for the safety, health and well-being of the public, as well as environmental protection, and be able to fulfill their responsibilities in engineering practice.

Graduation Requirement 9: Individual and Team: Ability to assume the role of individual, team member and leader in a team in a multidisciplinary context.

Indicator 9.1: Ability to communicate and work effectively with members of other disciplines.

Indicator 9.2: Ability to work independently or cooperatively in a team.

Indicator 9.3: Ability to organize, coordinate and direct the work of a team.

Graduation Requirement 10: Communication: Ability to effectively communicate and communicate with industry peers and the public on complex engineering issues in food science and engineering, including writing reports and designing documents, presenting speeches, articulating or responding to instructions. With a certain international perspective, I am able to communicate and exchange ideas in a cross-cultural context.

Indicator 10.1: Ability to accurately express one's own views on food science and engineering in oral, written, graphic and other forms, respond to questions, and understand differences in communication with industry peers and the public.

Indicator 10.2: Understand the international development trends and research hotspots in the field of food science and engineering, and understand and respect the differences and diversity of different cultures in the world.

Indicator 10.3: Have a certain international vision, have the language and written expression ability of cross-cultural communication, and can communicate and exchange with professional peers and the public on complex interdisciplinary engineering problems.

Graduation Requirement 11: Project Management: Understand and master the principles of engineering management and economic decision-making methods in the field of food science and engineering and be able to apply them in a multidisciplinary environment.

Target 11.1: Knowledge of management and economic decision-making methods involved in engineering projects in the field of food science and engineering.

Indicator 11.2: Understand the cost composition of the whole cycle and process of engineering and products in food science and engineering, and understand the engineering management and economic decision-making issues involved.

Indicator 11.3: Ability to apply engineering management and economic decision making methods in the design and development of solutions in a multidisciplinary environment (including simulation).

Graduation Requirement 12: Lifelong learning: have a sense of independent learning and lifelong learning, have the ability to continuously learn and adapt to the development of the food industry and society.

Indicator 12.1: Be able to understand the changing needs of the food industry and industrial development and the new trends of social and technological progress in the context of social development, and recognize the importance of autonomous and lifelong learning.

Indicator point 12.2: Have the ability of independent learning, including the ability to understand the problem, the ability to summarize and the ability to raise questions, can continue to learn, can adapt to the trend of continuous development of technology.

三、学制与学位Educational System & Degree

基本修业年限：4年(3年在仲恺农业工程学院，1年在新西兰林肯大学)

Duration: four years (3 years at Zhongkai University of Agriculture and Engineering, and 1 year at Lincoln University in New Zealand)

授予学位：仲恺农业工程学院工学学士学位

Degree: bachelor's degree in engineering

注：本科毕业后，若符合条件，可选择继续攻读林肯大学硕士学位

Tips: Have chance to enroll in a postgraduate programme in Lincoln University if qualified.

四、主干学科Main subject

食品科学与工程、化学

Food science and engineering, Chemistry etc.

五、核心课程Main courses

食品生物化学、食品微生物学、食品工程原理、食品工艺学等。

Food biochemistry, food microbiology, food engineering and principle, Principles of Food Processing Technology.

六、学时与学分Hours and Credits

学时学分构成表The table of Hours and Credits

注：学时比例（%）为必修（选修）学时占最低毕业学时比例

学分比例（%）为必修（选修）学分占最低毕业学分比例

选修：按照实际需要选足的学分

实践教学平台学时：1周为30学时

七、培养目标、毕业要求与课程体系关系表

1.毕业要求对培养目标的支撑关系

表1：本专业毕业要求对培养目标的支撑关系矩阵

注：说明每项毕业要求与培养目标的支撑关系，在毕业要求支撑对应的培养目标栏目中打“√”。

2.课程体系对毕业要求的支撑关系

表2：专业课程体系对毕业要求的支撑关系矩阵

注：说明每门课程与毕业要求的支撑关系。各专业在培养方案中自行设置具体的毕业要求，课程体系需对毕业要求有较高的支撑度。在各门课程和毕业要求相关度方面标注H、M或L，相关度“H”代表相关度高、“M”代表相关度中、“L”代表相关度

八、教学计划进程表Teaching progress schedule

表1：通识必修课程Table 1. General required courses

表2：通识选修课程（工科类）

表3：学科基础课程平台Table 3. Dicipline basic courses platform