Major: Food Science and Engineering

Professional Code: 082701

Basic information of major: The major of Food Science and Engineering was formerly known as the major of Storage, transportation and processing of agricultural products, which began to enroll undergraduate students in 1989 and was renamed as the major of Food Science and Engineering in 1999. In 2009, it was named as the characteristic major of Henan Province, and in 2019, it was named as the national first-class professional construction point. The major of food Science and Engineering is the first national first-class major in agricultural colleges in Henan Province, and also one of the first five national first-class majors in our university. After years of active preparation, the Engineering Education certification for Food Science and Engineering in 2021 has been successfully passed. 

Professional development objectives: The major of food science and engineering cultivates socialist builders and successors who have a strong sense of social responsibility and professional ethics, love the motherland, support the leadership of the Communist Party of China and the socialist system, and develop morally, intellectually, physically, the United States and labor in an all-round way. Cultivate interdisciplinary talents who can be engaged in scientific research, technology development, engineering design, production management, quality control, product sales and other aspects of food engineering and other related fields, and can solve complex engineering problems.

Professional quality courses: National quality resource sharing course - Food Technology; Provincial bilingual model course - Progress in Food Science and Engineering; Provincial quality online open course - Food Machinery and Equipment; Provincial first-class undergraduate courses - Food Machinery and Equipment, Food Chemistry; Provincial college curriculum ideological and political model course - Food science and engineering Production Practice.

Length of study and degree: The length of study is generally 4 years, and the implementation of 3 to 6 years of flexible study. The whole course is 201 weeks, 108 weeks of theoretical teaching, 35 weeks of practice, 1 week of entrance education, 1 week of graduation education, 2 weeks of military training, 7 weeks of examination, 4 weeks of labor skills training, 4 weeks of social practice, labor skills training and social practice can be dispersed or centralized arrangement. 117.5 credits of compulsory courses (theory), 35 credits of practice, 19.5 credits of elective courses, a total of 172 credits, graduation awarded Bachelor of Engineering degree.

Teaching staff: There are 27 full-time teachers in this major, including 13 professors and associate professors, 1 second-level professor, 23 people with doctor's degree, accounting for 85.2%; There are 2 doctoral supervisors, 19 master supervisors, 1 provincial academic technology leader, 1 provincial scientific and technological innovation outstanding talent, 1 provincial government special allowance expert, 1 provincial teaching master, 1 provincial excellent grass-roots teaching organization (professional), 1 university level teaching team.

Major construction achievements: The main disciplines of food science and engineering are divided into three categories: food science and engineering, chemistry and biology, including 10 courses and 8 links. Food science and engineering teachers have undertaken more than 40 national and provincial research and teaching research projects such as the National 12th Five-Year Plan, 13th Five-Year Plan and 14th Five-Year Plan key research and development projects, the National Natural Science Foundation, and major science and technology projects of Henan Province. They have passed more than 20 provincial evaluation results, won 2 second prize and 2 third prize of Science and Technology Progress of Henan Province, and obtained more than 30 national patents. More than 600 papers have been published, of which more than 100 are included in SCI and EI.

Teaching and research platform: It has Henan Food Science and Engineering Practice Teaching Demonstration Center, computer graphics design laboratory, the total area of the laboratory is nearly 4000m2, and the equipment value is more than 20 million yuan.

Teaching and research base: More than 10 well-known enterprises such as Shuanghui, Sanquan, Uni-Unity, Tianxiang, Xiangnian, Zhongpin and Zhengda have been selected to establish a stable off-campus practice teaching base. Metalworking practice, production practice, graduation practice to achieve production, combining theory with practice, improve students' comprehensive ability.

Graduation statistics: In recent years, the employment rate of students in this major is more than 95%. Most of the students are engaged in production technology, engineering design, product research and development in food production enterprises. Students' comprehensive quality and engineering practice ability are highly recognized by employers. 

Professional name: Food Nutrition and Health

Professional code: 082710T

Professional construction background:

Under national nutrition and health strategic plans such as the Dietary Guidelines for Chinese residents (2016) , the National Nutrition Plan (2017) , the Healthy China Initiative (2019) , and the Healthy China 2030 plan, and under the conditions of increasing national nutrition awareness, in 2020, the Henan Agricultural University Food Science and Technology Institute applied for a new major in food nutrition and health, which was approved by the Ministry of Education in the same year, the 2021 Food Nutrition and health undergraduate program has been officially enrolled.

The major construction goal: this specialized student should master the food nutrition health science basic theory knowledge and the skill, with the guidance of food nutrition and health management, food production and development, food safety risk assessment, food analysis and testing and other professional capabilities. Can be used in the field of food nutrition and health, a high-level, multi-disciplinary professional engaged in scientific research, technical guidance, education and teaching, food development, nutritional analysis, food production and technical management related to nutrition and health.

Professional core courses: Nutritional Physiology, basic nutrition, applied nutrition, health management, food biochemistry, food chemistry, food analysis, food toxicology, Food microbiology, food processing and preservation.

Professional graduation requirements: students obtain the following credits, may obtain the business graduation qualification, required course (theory)119.5 credits, internship link 29 credits (including graduation thesis (design)5 credits) , elective courses 23.5 credits (each student takes at least 6 credits of comprehensive quality courses, including 2 credits for the second class, of which 2 credits are for the major courses and 2 credits are for Arts and science courses; 17.5 credits are for entrepreneurship education or professional development courses), total 172 credits. Practice flexible academic system 3-6 years, teach engineering bachelor's degree.

Professional teaching staff:

There are 24 teachers in food nutrition and health major, including 21 doctors and 3 Masters, 12 professors and associate professors and 12 lecturers, 1 professor and 19 supervisors One National May Day Labor Medal winner, one provincial government special allowance expert, one provincial high-level talent, one labor medal winner in Henan Province, three provincial education department academic and technical leaders, provincial Teaching Model 2 people.

Professional construction results: Food Nutrition and health professional teachers presided over the provincial first-class undergraduate courses 3, provincial course ideological and political model courses 1, provincial quality online open courses 3; Presided over 10 National Natural Science Foundation, other national provincial-level projects 30, SCI, EI papers more than 100, the total funding of more than 10 million yuan.

Teaching and Research Platform: The Key Laboratory for meat processing and quality and safety control of Henan Province, the International Joint Laboratory for Meat Processing and safety of Henan province, the experimental teaching and Demonstration Center for Food Science and engineering of Henan Province, the Henan Leisure Food Industry Alliance, and the Key Laboratory for Food Nutrition and health of Zhengzhou Province, all built on the Henan Agricultural University, for the food nutrition and health professional training a certain level of scientific research literacy, with the design and development of new nutritional food ability of senior composite talents.

Teaching and scientific research base: The Food Nutrition and health specialty construction has more than 20 teaching and scientific research bases, including the second affiliated hospital of Zhengzhou University, Banu Group, Henan YiCe Science and Technology Co. , Ltd. , Henan Food Inspection and Research Institute, Xiangnian Food CO., Ltd., Haoxiangni Health Food CO. , Ltd, Synear Group, Henan Anjing Food Co. , Ltd. , Zhengzhou Dingyi Food Co. , Ltd. , it lays a solid foundation for practice training to improve the quality of student training.

Professional teacher message: not after a bone-chilling, how the plum blossom fragrance. Students are warmly welcome to major in food nutrition and health, the whole department teachers will uphold the spirit of dedication, “To die silk, wax torch ashes tear dry” spirit, “Good work training every few years, cast sword Longquan” spirit of craftmanship, for the training of food nutrition and health professionals dedicated. 

Professional name: Food Nutrition and Inspection Education, professional code: 082707T

Students trained in this major have a strong sense of social responsibility and good professional ethics, love the motherland, support the leadership of the Communist Party of China and the socialist system, with solid scientific theory, comprehensive design and practical training as the support, cultivate good political and cultural quality and international vision. Can be engaged in nutrition and meal preparation, food development, quality control, community nutrition guidance, inspection and quarantine in food production, circulation, supervision and management departments, as well as teaching and scientific research in relevant majors in secondary and higher education institutions, have good political and humanistic literacy, have socialist core values and a high sense of social responsibility, and have a broad range of knowledge and adaptability. Moral, intellectual, physical, American and labor comprehensive development of senior compound talents.

Training standards

1. Ideological, political and moral education: love the motherland, support the leadership of the Communist Party of China and the socialist system, have a scientific world outlook and correct outlook on life; Law-abiding, Mingli integrity, good ethics and professional norms, with a positive attitude towards life, good psychological quality, unity and cooperation and dedication spirit; With a strong legal concept, morality, intelligence, physical beauty and labor development.

2. Sports: master the basic skills of scientific physical exercise, and reach the national Physical Health Standards for Students stipulated by the State. He has a scientific attitude and style of seeking truth from facts, a healthy body, good psychological quality, coordination and communication skills and social adaptability.

3. Engineering technology and problem analysis ability: able to apply the basic principles of mathematics, natural science and engineering science to identify, express, analyze and study practical problems in the field of food nutrition and inspection education through literature, such as food nutrition control, quality management, analysis and inspection, so as to obtain effective conclusions; Master the basic characteristics and changing characteristics of each nutrient component of food raw materials, have the basic ability of nutritional evaluation of food and dietary guidance, and can use nutrition-related knowledge and skills to give reasonable guidance to consumers' health; Master the nutritional composition of food and its processing, functional characteristics, with food nutrition development and health care, reasonable collocation of nutrition, balanced diet ability.

4. Design/development, research capabilities: Be able to design solutions for complex problems in the industrial structure adjustment in the field of food nutrition and inspection education, design and develop new technologies, new methods and new standards used in the production, food inspection and quality management of new nutritious food, and be able to reflect innovation awareness in the design and development process, considering social, health, safety, legal, cultural and environmental factors.

5.Innovation and entrepreneurship awareness and international vision: Have the acumen to find problems in food research and development and production practice, and can use the professional knowledge of food nutrition and inspection education to propose and analyze problems; Have the ability to use modern tools to design specific solutions and measures to solve complex engineering problems, and have the basic ability of cross-cultural communication and cooperation.

6. Independent learning and lifelong learning: master modern information technology and means such as literature retrieval, Internet technology and artificial intelligence to obtain information and knowledge; Have the ability, methods and skills of communication, be able to effectively communicate and exchange with industry peers and the public on complex scientific issues in the field of food nutrition and inspection education, have the awareness of independent learning and lifelong learning, have the ability to constantly learn and adapt to development, and can adapt to the needs of economic and social development.

Main subjects

Nutrition, Chemistry, Food Science and Engineering, Biology.

Core curriculum

Food Biochemistry, Food Microbiology, Food Chemistry, Dietetics I, Dietetics II, Functional Food Science, Food Technology, Food Toxicology, Food Analysis and Inspection, Nutritional physiology.

Main practice links and major professional experiments

1. Main practice links: comprehensive practice, cognitive practice, graduation practice and graduation thesis (design);

2. Main professional experiments: food chemistry experiment, food biochemistry experiment, food microbiology experiment, food technology experiment, food toxicology experiment, nutrition I experiment, nutrition II experiment, functional food experiment, food analysis and inspection experiment, etc.

School system

The general length of schooling is 4 years, with 3 to 6 years of flexible schooling.

The whole course is 201 weeks, 110 weeks of theoretical teaching, 29 weeks of practice, 1 week of entrance education, 1 week of graduation education, 2 weeks of military training, 7 weeks of examination, 4 weeks of labor skills training (including 1 week of class collective work, at least 5 times), 4 weeks of social practice, the rest is winter and summer vacation, 2 weeks of maneuvering. Labor skills training and social practice can be arranged separately or centrally during holidays. The total number of class hours is 2616. Among them: 2240 hours of compulsory courses, accounting for 85.63%; 1532 hours of theoretical teaching, accounting for 58.56%; 708 hours of practical teaching, including course experiments and practice links, accounting for 27.06%; Elective courses 376 class hours, accounting for 14.37%.

Minimum credit requirements for graduation

Students obtain the following credits to qualify for graduation in business: 119.5 credits of compulsory courses (theory courses), 29 credits of practice links (including 5 credits of graduation thesis (design)), 23.5 credits of elective courses (each student should take at least 6 credits of comprehensive quality courses, including 2 credits of the second class, of which no more than 2 credits of the subject of the major. At least 2 credits in each of the arts and sciences; 17.5 credits of entrepreneurship education or professional development courses), a total of 172 credits

Awarding of degrees

Bachelor of Engineering

Specialty Name: Food Quality and Safety

Specialty Code: 082702

Professional Development Background: Food for the people, food for safety first, in China, with the rapid economic growth and continuous improvement in people's living standards, food quality and safety gradually caused common concern of the whole society. In 2002, with the approval of the Ministry of Education, China established the undergraduate major in Food Quality and Safety, and our university was the first in Henan Province to offer this program. In the background of the current has basically built a moderately prosperous society, by the Party Central Committee, the State Council, Healthy China 2030 planning program and on deepening the reform to strengthen food safety work of the views of the strategic deployment, food safety has risen to a major national strategy. Food industry is the largest industry in Henan Province and even in China, food safety is related to the safety of life and social security, but also an important guarantee for the healthy and rapid development of food and agriculture. In 2011, Henan Agricultural University's major in Food Quality and Safety was approved as a characteristic specialty in Henan Province, and in 2020, it was approved as a first-class undergraduate professional construction site in Henan Province.

Program Development Objectives: Based on the industrial needs of being a major province in the food industry and closely aligned with the real societal demands for food safety, our university leverages its comprehensive advantages across the entire agricultural industry chain. The program focuses on areas such as animal food production, frozen foods, food safety testing, and grains and vegetables. It aims to cultivate versatile professionals and conduct scientific research in full-process quality control and safety management based on the 'field-to-table' approach. This initiative draws on our distinctive strengths in agricultural sciences, with an emphasis on animal production and frozen food. The goal is to establish a center for talent cultivation and social services. Graduates are expected to systematically grasp theoretical knowledge and practical skills in chemistry, biology, food science, and management. They should also acquire fundamental theories, techniques, and methods in food science, food analysis and inspection, food quality and safety control, and food safety supervision and management. Graduates will be capable of working in various capacities within related food enterprises, testing organizations, certification bodies, supervisory and management departments, and research institutions, engaging in roles such as food production, analysis and testing, food quality and safety control, safety assessment, quality certification, supervision and management, and scientific research. They should possess comprehensive abilities for independent work, innovative practices, self-development, and international exchange, embodying a holistic development of morality, intelligence, physique, aesthetics, and labor skills.

Professional Core Courses: Food Chemistry, Food Technology, Food Microbiology, Food Nutrition, Food Toxicology, Instrumental Analysis, Food Analysis and Inspection, Food Quality Management, Food Safety, and Food Safety Control Technology.

Graduation Requirements: Students are eligible for graduation in business by obtaining the following credits. 118.5 credits of compulsory courses (theoretical courses), 29 credits of internship sessions (including 5 credits of thesis (design)), 24.5 credits of elective courses (each student shall take at least 6 credits of comprehensive quality courses, including 2 credits of second class, of which no more than 2 credits shall be courses of the disciplines of this major, and at least 2 credits shall be inter-selected from arts and sciences; 14.5 credits of entrepreneurship education or professional development courses), totaling 172 credits. The duration of the program is generally 4 years, with 3~6 years flexible academic system, and the degree of Bachelor of Engineering is conferred.

Professional Faculty: The Food Quality and Safety program currently boasts a dedicated team of 22 full-time faculty members, including 10 professors and associate professors, with 21 holding doctoral degrees. Among them, there are 3 doctoral supervisors and 12 master supervisors. The faculty team includes 1 scientist appointed by the Ministry of Agriculture, 1 recipient of the Outstanding Contribution Award from the United States Department of Agriculture, 1 provincial outstanding teacher, 1 provincial high-level talent, 1 provincial outstanding young talent, 2 university-level talents for technological innovation in the province, 2 provincial young backbone teachers, 1 provincial model teacher, and 2 university-level young talents.

Program Development Achievements: The Food Quality and Safety program has achieved recognition with the designation of the high-quality course 'Food Analysis and Inspection' in Henan Province and the distinction of 'Food Safety Control' as an excellent undergraduate teaching course in Henan Province. Additionally, the program has successfully completed 4 educational and research projects and contributed as the chief or associate editor to the planning of 9 textbooks.

Research Achievements: Teachers of the Department of Food Quality and Safety have been approved to preside over more than 100 provincial and ministerial-level research projects in recent years, including more than 10 national natural science projects, 5 key R&D projects (including sub-projects) of the Ministry of Science and Technology, with a scientific research funding of more than 20 million yuan. Adequate scientific research funding, cutting-edge research direction, advanced instruments and equipment, while achieving fruitful scientific research results, also provides a perfect teaching and research platform for the cultivation of undergraduates' innovation ability. In recent years, with the joint efforts of the faculty and students of the department, it has won 9 provincial and ministerial awards, including Henan Provincial Science and Technology Progress Award, published more than 200 papers, of which more than 100 are SCI/EI indexed papers, and has been granted 12 patents for inventions, of which 2 are international patents.

Teaching and Research Platform: The Department of Food Quality and Safety has formed distinctive features and advantages in the research fields of meat, frozen, staple food, fruits and vegetables and other food safety control and detection, relying on the Key Laboratory of Bulk Grain Processing of the Ministry of Agriculture and Rural Affairs, the National Specialized Center for Research and Development of Processing Technology of Quick Frozen Rice and Noodles, the Key Laboratory of Meat Processing and Quality and Safety Control of Henan Province, the Henan Provincial International Joint Laboratory of Meat Processing and Safety, Henan Provincial Engineering Laboratory of Quick-Frozen Noodles and Rice and Prepared Foods, Henan Provincial Cold Chain Food Engineering Technology Research Center, Henan Provincial Food Processing and Distribution Safety Control Engineering Technology Research Center, Henan Provincial Meat Technology Innovation Center, and Henan Provincial Experimental Teaching and Demonstration Center of Food Science and Engineering, etc., in order to cultivate engineering technology and senior complex talents with comprehensive abilities for independent work, innovative practices, self-development, and international exchange within this field.

Cultivation of Students' Innovation and Entrepreneurship Ability: Teachers majoring in food quality and safety actively guide undergraduates to participate in various types of innovation and entrepreneurship competitions, such as Internet+, Youth Creation, Life Science, Challenge Cup. In recent years, students have received over 10 awards, including two bronze medals in the national competition of the 'Internet+' Innovation and Entrepreneurship Competition in China.

Cultivation of Students' Engineering Practical Ability: The Department of Food Quality and Safety focuses on the national strategy of Rural Revitalization, and according to the characteristics of the discipline, it has carried out pragmatic cooperation in teaching, research and personnel training with more than 20 enterprises and institutions, such as Sanquan, Sinian, Shuanghui, Henan Food Inspection and Research Institute, and Henan Huamei Inspection and Testing Technology Company Limited, etc, which lays a solid foundation of internship training for the improvement of the quality of students' cultivation.

Message: Hundred boats competing to win, forge ahead, diligent and pragmatic professionals in food safety, guided by the spirit of the Sixth Plenary Session of the 19th Central Committee of the Communist Party of China, based on the actual development of the local food industry in Henan Province, three comprehensive education, fostering innovation, and contribute to the great rejuvenation of the Chinese nation.