:::
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