(1) Overall Curriculum Framework
The curriculum system is divided into eight course modules: Natural Science, Food Science, Food Engineering, Elective Course, General Course, Foreign Language, Practical Training (including specialized module and industry-education integration module, with students choosing one to study), and Graduation Thesis (Design) . These modules provide students with knowledge and skill development from different dimensions. The Natural Science module lays the foundation for basic scientific knowledge, while the Food Science and Food Engineering modules focus on professional knowledge and skills. Elective Course broaden students' knowledge, General Course enhances their comprehensive qualities, the Foreign Language module strengthens their international communication abilities, and Practical Training and Graduation Thesis (Design) cultivate their practical and innovative capabilities.
(2) Course Progression by Academic Year
＊The First Year
The First Year focuses on the Natural Science module and some General courses. The Natural Science module includes courses such as Advanced Mathematics, College Physics, Inorganic Chemistry, and Organic Chemistry, equipping students with foundational scientific knowledge to prepare for subsequent professional studies. The Foreign Language and General Course modules offer courses like College English, Philosophy (Humanities and Ideological Education), Physical Education, and Quality Education, fostering students’ cross-cultural communication skills and humanistic qualities.
＊The Second Year
Students continue to deepen their knowledge in Natural Sciences with courses like Linear Algebra and Probability Theory and Mathematical Statistics. Simultaneously, the Food Science module introduces courses such as Food Biochemistry, Food Chemistry, Food Microbiology, and Food Nutrition and Hygiene, while the Food Engineering module includes courses like Fundamentals of Mechanical Design, Electrical and Electronic Technology, and Principles of Food Engineering. These courses allow students to begin engaging with professional knowledge and building a framework for their expertise.
＊The Third Year
Students concentrate on professional knowledge and skill courses. The Food Science module includes courses such as Principles and Techniques of Food Preservation, Food Analysis, and Food Additives. The Food Engineering module covers Food Factory Design and Environmental Protection, Food Processing Equipment, and Food Quality Management. The Practical Training module includes courses like Course Project of Principles of Food Engineering, Training on Detection Skills of Precision Food Instruments, New Product Development and Pilot Production Training, and Course Project of Food Factory Design and Environmental Protection. These courses enable students to systematically master core professional knowledge and skills, equipping them to solve practical problems. Additionally, some elective courses are offered to meet students’ individualized development needs.
＊The Fourth Year
The focus shifts to Practical Training and the Graduation Thesis (Design). Through the Practical Training module, students apply their knowledge in courses such as Comprehensive Food Processing Skills Training, Training of Detection Skills for Precision Instruments in Dairy Products, and Production Internship, enhancing their practical abilities. During the Graduation Thesis (Design) phase, students independently complete research under faculty guidance, fostering their innovative capabilities and ability to integrate and apply knowledge comprehensively. According to the curriculum, students will earn a total of 219 credits after completing eight semesters of study.
