2012培养方案修订--食品科学与工程.docVIP

食品科学与工程专业人才培养方案 Cultivation Plan for Engineering Major 一、培养目标： 1. Cultivation Goal: This major was supported by basic scientific theory, engineering technique and practical training foundation. Our aim was to train persons who owned the good political and cultural qualities, the basic ability of a foreign language, computer applications, food science and engineering. What’s more students should apply the ability in food production, processing and the related food departments of researching, education, import and export, health supervision, safety management engaging in technology development, engineering design, production management, quality control, product sales, inspection and quarantine and teaching. In a word, the students who graduate from this major should have a wide range of knowledge, multi-adaptability in the field of food science and engineering expertise. 二、： 2. Requirements: 毕业生应获得以下几方面的知识和能力： （1）具有较好的人文社会科学素养、较强的社会责任感和良好的工程职业道德具有从事食品工程工作所需的相关数学、自然科学知识以及一定的经济管理知识掌握扎实的食品工程基础知识和本专业的基本理论知识，了解本专业的前沿发展现状和趋势具有综合运用所学食品专业科学理论和技术手段分析并解决工程问题的基本能力具有创新意识和对食品新产品、新工艺、新技术和新设备进行研究、开发和设计的初步能力掌握文献检索、资料查询及运用现代信息技术获取相关信息的基本方法了解与食品专业相关的职业和行业的生产、设计、研究与开发的法律、法规，熟悉环境保护和可持续发展等方面的方针、政策和法津、法规，能正确认识工程对于客观世界和社会的影响具有一定的组织管理能力、较强的表达能力和人际交往能力以及在团队中发挥作用的能力 （9）具有适应发展的能力以及对终身学习的正确认识和学习能力具有国际视野和跨文化的交流、竞争与合作能力。Students should acquire the knowledge and capabilities as follows: (1) The good work ethic, strong patriotic dedication, sense of social responsibility, and the rich cultural scientific literacy. (2) Engaged in engineering work required math and other scientific knowledge, as well as a certain degree of economic management knowledge. (3) Master basic knowledge of engineering, food science and have a sense of the development in food science and engineering. (4) The ability to come up with and solve problems about practical problems of food engineering involved in food production and operation of the system design and operation and maintenance. (5) The strong sense of innovation,