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Course Information

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Course Designing and Developing

graduate degree
required credit (except thesis)
special credit
general credit
graduate credit
7
17
0
24

  

Required course of graduate

course
credit
lecture
hour
lab
hour
academic
year
semester
SeminarⅠ
1
1
0
1
1
Methodology in Food Science
1
0
3
1
1
Experimental Design
2
2
0
1
2
Seminar Ⅱ
1
1
0
1
2
Seminar Ⅲ
1
1
0
2
1
Seminar Ⅳ
1
1
0
2
2

 

Special course of graduate
course
credit
lecture
hour
lab
hour
academc year
semester
Agriculture Product Processing
2
2
0
1
2
Agriculture Product Processing Laboratory
1
0
3
1
2
Food Materials
2
2
0
1
2
Engineering Mathematics
3
3
0
2
1
Bakery Technology and Laboratory
2
1
3
2
1
Technology Japanese Ⅰ
2
2
0
2
1
Food Sanitation Laws
2
2
0
2
2
Technology Japanese Ⅱ
2
2
0
2
2
Confectionery Processing and Laboratory
3
2
2
2
2
Fermented Food
2
2
0
3
1
Fermented Food Laboratory
1
0
3
3
1
Food Quality Control
2
2
0
3
1
Computer Aid in Food Science
2
2
0
3
1
Japanese for the Food and Beverage
2
2
0
3
1
Practices in Food and Beverage Manangement
3
3
0
3
1
Physical Chemistry
2
2
0
3
1
Food Chemistry Ⅱ
3
3
0
3
2
Public health nutrition
3
3
0
3
2
Molecular Biology
3
3
0
3
2
Management of Food Factory
2
2
0
3
2
Fundamental Immunology
2
2
0
3
2
Food Analysis Ⅱ
2
2
0
3
2
Biostatistics
3
3
0
3
2
Food Analysis Laboratory Ⅱ
1
0
3
3
2
Food Instrumental Analysis
2
2
0
3
2
Purchasing for the Food and Beverage Industry
2
2
0
3
2
Separation Technology
3
3
0
3
2
Field Practice in nutraceutical bio-industry
2
0
2
4
1
Introduction to Functional Food
2
2
0
4
1
Human Physiology
3
3
0
4
1
Quantity Food Production and Lab.
3
2
2
4
1
Introduction to Chinese medicine
2
2
0
4
1
Marine Food Processing
2
2
0
4
1
Marine Food Processing Laboratory
1
0
3
4
1
Bio-processing technology for Chinese herb and medicine
1
0
3
4
1
Food safety Control system and Laboratory
2
1
3
4
1
Food Sensory Evaluation and Laboratory
2
1
2
4
1
Special Projects Ⅱ
1
0
3
4
1
Seminar Ⅱ
1
1
0
4
1
Quality assurance and accreditation of testing laboratories
2
2
0
4
1
Nutrition and Weight Management
3
2
2
4
1
Central Kitchen System and Logistics Management
2
2
0
4
1
Brewing technique and practice
3
2
2
4
1
Thermal Processing Technology
2
2
0
4
1
Western Food Production
2
1
2
4
1
Analysis and Evaluation of Active Components in Chinese Herbs
1
0
3
4
1
Genetic Engineering
1
0
3
4
1
Preparation and measure of Bio-nanomaterials
2
2
0
4
1
Thermal Processing Engineering
3
3
0
4
1
Analysis for bioactive components of functional food
1
0
3
4
1
Chinese Cuisine
2
1
2
4
2
Utilization of Aquatic Bioresources
2
2
0
4
2
Biochemistry Laboratory Ⅱ
1
0
3
4
2
Bioreactor Design
2
2
0
4
2
Food Oil Chemistry
2
2
0
4
2
Food Fungi
2
2
0
4
2
Food Plant Design
2
2
0
4
2
Food Factory Practice
2
1
2
4
2
Food Packaging Technology
2
2
0
4
2
Food Safety and Sanitation
2
2
0
4
2
Food Marketing
2
2
0
4
2
Bio-nanotechnology
2
2
0
4
2
Bioresource Technology
2
2
0
4
2
Food Additives
2
2
0
4
2
Certification Systems for Food Factory
2
2
0
4
2
Food Enzymology
2
2
0
4
2
Animal Product Processing
2
2
0
4
2
Animal Product Processing Laboratory
1
0
3
4
2
Probiotics
2
2
0
4
2
Introduction of Food Nano-technology
2
2
0
4
2
Beverage Processing
2
2
0
4
2
Beverage Processing Laboratory
1
0
3
4
2
Microbiological Physiology
2
2
0
4
2
Technology for Microbial Assay
2
2
0
4
2
Product Development and Laboratory
2
1
3
4
2
Nutritional Assessment
2
2
0
4
2
Therapeutic nutrition and laboratory
3
2
2
4
2
Laboratory of Nutrition
1
0
3
4
2
Food microentrepreneuurship
2
2
0
4
2
Bio-nanotechnology
2
2
0
4
2
Chinese herbal medicine
2
2
0
4
2
Assessment of Functionality for Healthy Food
2
2
0
4
2
Trends in Food Science and Technology
2
2
0
4
2
Fermentation Technology
2
2
0
4
2
Physical Properties of Foods
2
2
0
4
2
Emulsification in Food Science
2
2
0
4
2

 

undergraduate course
literacy class
required credit
special elective credit
general elective credit
graduate credit
30
74
15
9
128

 

required course
course
credit
lecture
hour
lab
hour
academic
year
semester
Physical Education Ⅰ
0
0
2
1
1
Physical Education Ⅱ
0
0
2
1
2
Physical Education Ⅲ
0
0
2
2
1
Physical Education Ⅳ
0
0
2
2
2
Chinese Ⅰ
3
3
0
1
1
English Ⅰ
2
2
0
1
1
Chinese Ⅱ
3
3
0
1
2
English Ⅱ
2
2
0
1
2
Art Appreciation: Fine Ar
1
1
0
1
1
Historical Thoughts and Social Tr
2
2
0
1
2
Environment and Sustainable Development
2
2
0
1
1
Contemporary Political Thoughts and Trends
2
2
0
1
1
English Practice
2
2
0
2
1
Information Literacy and Application
2
2
0
1
2
General Education
2
2
0
1
1
General Education
2
2
0
1
2
General Education
2
2
0
2
1
General Education
2
2
0
2
2
Chemistry Ⅰ
2
2
0
1
1
Chemistry Laboratory Ⅰ
1
0
3
1
1
Calculus
3
3
0
1
2
Elementary Food Science
2
2
0
1
1
General Physics
3
3
0
1
2
Biology
2
2
0
1
2
Chemistry Ⅱ
2
2
0
1
2
Chemistry Laboratory Ⅱ
1
0
3
1
2
Organic Chemistry Ⅰ
2
2
0
1
2
Food Processing Ⅰ
3
3
0
1
2
Food Processing Laboratory Ⅰ
1
0
3
1
2
Microbiology
3
3
0
2
1
Microbiology Laboratory
1
0
3
2
1
Analytical Chemistry Ⅰ
2
2
0
2
1
Analytical Chemistry Laboratory Ⅰ
1
0
3
2
1
Organic Chemistry Ⅱ
2
2
0
2
1
Food Processing Ⅰ
3
3
0
2
1
Food Processing Laboratory Ⅱ
1
0
3
2
1
Microbiology of Food
3
3
0
2
2
Food Microbiology Laboratory
1
0
3
2
2
Analytical Chemistry Ⅱ
2
2
0
2
2
Analytical Chemistry Laboratory Ⅱ
1
0
3
2
2
Novel Food Processing
2
2
0
2
2
Biochemistry Ⅰ
3
3
0
2
2
Biochemistry Laboratory Ⅰ
1
0
3
2
2
Food Engineering
3
3
0
3
1
Food Chemistry Ⅰ
3
3
0
3
1
Biochemistry Ⅱ
3
3
0
3
1
Food Engineering Laboratory
1
0
3
3
1
Biotechnology
2
2
0
3
1
Food Packaging
2
2
0
3
1
Nutrition
3
3
0
3
1
Food Analysis Ⅰ
2
2
0
3
2
Food Analysis Laboratory Ⅰ
1
0
3
3
2
Unit Operation of Food
3
3
0
3
2
Unit Operation Laboratory of Food
1
0
3
3
2
Special Projects Ⅰ
1
0
3
3
2
Seminnar Ⅰ
1
1
0
3
2

 

special course
course
credit
lecuture hour
lab hour
academic year
semestor
Agriculture Product Processing
2
2
0
1
2
Agriculture Product Processing Laboratory
1
0
3
1
2
Food Materials
2
2
0
1
2
Engineering Mathematics
3
3
0
2
1
Bakery Technology and Laboratory
2
1
3
2
1
Technology Japanese Ⅰ
2
2
0
2
1
Food Sanitation Laws
2
2
0
2
2
Technology Japanese Ⅱ
2
2
0
2
2
Confectionery Processing and Laboratory
3
2
2
2
2
Fermented Food
2
2
0
3
1
Fermented Food Laboratory
1
0
3
3
1
Food Quality Control
2
2
0
3
1
Computer Aid in Food Science
2
2
0
3
1
Japanese for the Food and Beverage
2
2
0
3
1
Practices in Food and Beverage Manangement
3
3
0
3
1
Physical Chemistry
2
2
0
3
1
Food Chemistry Ⅱ
3
3
0
3
2
Public health nutrition
3
3
0
3
2
Molecular Biology
3
3
0
3
2
Management of Food Factory
2
2
0
3
2
Fundamental Immunology
2
2
0
3
2
Food Analysis Ⅱ
2
2
0
3
2
Biostatistics
3
3
0
3
2
Food Analysis Laboratory Ⅱ
1
0
3
3
2
Food Instrumental Analysis
2
2
0
3
2
Purchasing for the Food and Beverage Industry
2
2
0
3
2
Separation Technology
3
3
0
3
2
Field Practice in nutraceutical bio-industry
2
0
2
4
1
Introduction to Functional Food
2
2
0
4
1
Human Physiology
3
3
0
4
1
Quantity Food Production and Lab.
3
2
2
4
1
Introduction to Chinese medicine
2
2
0
4
1
Marine Food Processing
2
2
0
4
1
Marine Food Processing Laboratory
1
0
3
4
1
Bio-processing technology for Chinese herb and medicine
1
0
3
4
1
Food safety Control system and Laboratory
2
1
3
4
1
Food Sensory Evaluation and Laboratory
2
1
2
4
1
Special Projects Ⅱ
1
0
3
4
1
Seminar Ⅱ
1
1
0
4
1
Quality assurance and accreditation of testing laboratories
2
2
0
4
1
Nutrition and Weight Management
3
2
2
4
1
Central Kitchen System and Logistics Management
2
2
0
4
1
Brewing technique and practice
3
2
2
4
1
Thermal Processing Technology
2
2
0
4
1
Western Food Production
2
1
2
4
1
Analysis and Evaluation of Active Components in Chinese Herbs
1
0
3
4
1
Genetic Engineering
1
0
3
4
1
Preparation and measure of Bio-nanomaterials
2
2
0
4
1
Thermal Processing Engineering
3
3
0
4
1
Analysis for bioactive components of functional food
1
0
3
4
1
Chinese Cuisine
2
1
2
4
2
Utilization of Aquatic Bioresources
2
2
0
4
2
Biochemistry Laboratory Ⅱ
1
0
3
4
2
Bioreactor Design
2
2
0
4
2
Food Oil Chemistry
2
2
0
4
2
Food Fungi
2
2
0
4
2
Food Plant Design
2
2
0
4
2
Food Factory Practice
2
1
2
4
2
Food Packaging Technology
2
2
0
4
2
Food Safety and Sanitation
2
2
0
4
2
Food Marketing
2
2
0
4
2
Bio-nanotechnology
2
2
0
4
2
Bioresource Technology
2
2
0
4
2
Food Additives
2
2
0
4
2
Certification Systems for Food Factory
2
2
0
4
2
Food Enzymology
2
2
0
4
2
Animal Product Processing
2
2
0
4
2
Animal Product Processing Laboratory
1
0
3
4
2
Probiotics
2
2
0
4
2
Introduction of Food Nano-technology
2
2
0
4
2
Beverage Processing
2
2
0
4
2
Beverage Processing Laboratory
1
0
3
4
2
Microbiological Physiology
2
2
0
4
2
Technology for Microbial Assay
2
2
0
4
2
Product Development and Laboratory
2
1
3
4
2
Nutritional Assessment
2
2
0
4
2
Therapeutic nutrition and laboratory
3
2
2
4
2
Laboratory of Nutrition
1
0
3
4
2
Food microentrepreneuurship
2
2
0
4
2
Bio-nanotechnology
2
2
0
4
2
Chinese herbal medicine
2
2
0
4
2
Assessment of Functionality for Healthy Food
2
2
0
4
2
Trends in Food Science and Technology
2
2
0
4
2
Fermentation Technology
2
2
0
4
2
Physical Properties of Foods
2
2
0
4
2
Emulsification in Food Science
2
2
0
4
2

 

 
 

 

 
最後修改者 : 2015-10-30 11:44:42