(1) Basic Scientific Knowledge and Humanistic Qualities
① Master the natural science knowledge and engineering principles required for the Food Science and Engineering Programme, such as mathematics, physics, and chemistry, providing a solid theoretical foundation for solving complex issues in the field of food science and engineering;
② Be familiar with the policies, laws, and regulations related to the food industry. Be able to understand the impact of food science and engineering practices on environmental and social sustainability, and possess awareness of compliant production;
③ Possess solid knowledge in humanities and social sciences with a strong sense of social responsibility. Understand the interdisciplinary background between food science and related fields such as environmental science and management science. Adhere to engineering ethics and professional standards, while possessing the mental qualities and professional skills required for careers in the food industry.
(2) Professionalism and Competencies
① Master the core engineering principles and acquire professional knowledge system related to food engineering, covering fundamental disciplinary theories, cutting-edge technologies, and the latest research findings;
② In a multidisciplinary context, use such methods as literature research to identify and articulate interdisciplinary issues in food processing, quality control, product development. Integrate mathematical modeling, statistical analysis, experimental design, and other approaches with food engineering equipment selection, process flow design, and quality control standard formulation to develop problem-solving capabilities that combine theoretical analysis with engineering practice;
③ Establish a self-directed learning mechanism, master information acquisition methods such as literature retrieval and database applications, keep abreast of technological frontiers and industry trends in food science and engineering, and possess lifelong learning abilities to continuously update professional knowledge and integrate interdisciplinary resources.
(3) English Proficiency and International Communication Skills
① Acquire specialized English vocabulary in food science and technology, academic writing norms, and international literature retrieval methods; proficient in reading and translating technical documents to accurately obtain emerging global technologies and research findings;
② Demonstrate intercultural communication skills to adapt to multinational food enterprise environments, participate in international standard formulation or cross-border technical collaboration, and achieve effective international knowledge dissemination.
(4) Competencies in Computer and Information Technology Applications
①Be proficient in using professional software for engineering drafting, data processing and visualization, and leveraging internet and database systems for information collection and knowledge management;
②Master literature retrieval and validity assessment methods, coordinate interdisciplinary expert resources, and solve complex engineering problems through information integration to achieve deep convergence of IT and food engineering.
(5) Professional Practice and Application Competencies
①Master core concepts of food safety risk identification, quality analysis and testing, and quality assurance. Be skilled in operating precision instruments for quality inspection, with integrated capabilities in product design, process optimization, and risk management;
②Apply experimental design and data analysis methods to develop food processing techniques, conduct pilot-scale production training, interpret experimental data, and evaluate technical solutions’ applicability and limitations via cost-benefit analysis;
③ Be familiar with food factory design standards and be proficient in equipment selection, process flow diagramming, and engineering economic analysis. Be capable of translating lab-scale R&D into industrial production to solve practical engineering challenges.
(6) Teamwork and Management Competencies
① Maintain professional resilience under pressure, adopt a “lifelong learning-continuous improvement” career philosophy, and adapt to rapid technological iterations in the food industry;
② Flexibly assume roles as team leader, technical expert, or coordinator in cross-disciplinary teams. Utilize project management tools for planning and drive task execution through effective communication;
③ Grasp fundamental marketing and enterprise management methodologies, incorporate innovative thinking in practice, and continuously enhance professional competitiveness amid industry transformations.
The above training objectives and learning outcomes can be obtained or reviewed by relevant stakeholders through the following channels: the Admission Information website of East University of Heilongjiang (https://zs.hljeu.edu.cn), the Academic Affairs Office website (https://www.hljeu.edu.cn/jw/main.htm), the College of Food Science and Engineering website (https://www.hljeu.edu.cn/sp/245/list.htm), the Zhihuidongfang APP platform, and the professional introduction display boards. Additionally, programme coordinators, student counselors, class advisors, and academic mentors will introduce these training objectives and learning outcomes during the four-year guidance process. The teaching syllabus and lesson plans for the Introduction to the programme course also contain relevant records. All faculty members participate in the discussion and revision of the talent training programme, and there are records of inviting industry and enterprise experts to participate in the argumentation, which can serve as evidence.
