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z�v�~Nm�QV{�e�l0��Ƌ�[`N0ߘ�T�]�S������ z���� �[`N�bJT� �����bJT�*11.2 ��Y(WYf[�ỳof N ����[ߘ�T�] z�㉳Q�eHh �Џ(u�] z�{t�T�~Nm�QV{�e�l0ߘ�T�]�S����0�kN��������e ������bJT� �kN��������e ��ċ�TT{���3 12.�~��f[`N�wQ g�;Nf[`N�T�~��f[`N�vaƋ �wQ gb��[cb�T*geg�SU\�Bl � N�ef[`N ���^�SU\�v���R0M12.1 ��Yߍ*��V�QYNN���W�SU\���R � N�ee�EQ��]NN�wƋ ���Ƌ0R(W>yO�SU\�e�b/g0�e�NN0f[�y�N�S��T�e���RI{'Ỳof N ��;Nf[`N�T�~��f[`N�v�_��'`0ߘ�T�yf[N�] z�eۏU\0�b/g�[`N�� zs^�e�8h� g+g�8h� ONċ�[+�[`N�bJT�ċ/T{���>12.2 wQY6eƖ0R�g0$R�e0R_�~0;`�~�V�QY�b/g�Oo`�v���R ���Y�Ǐ�;Nf[`N N�e�X:_ꁫ�NN4ls^�TL�N }{Q ���^�SU\0�y�b�e.s�h"}0�kN��������e � `Undergraduates Training and Development Program of Zhejiang University of Science and Technology)(Specialty: Food Science and Enginnering)(I. Training Objectivesx According to the demands of the economic and social development in Zhejiang Province and the Yangtze River Delta region, the engineering and technical personnel should be cultivated to be high qualified. The students are trained to obtain solid basic knowledge of natural science with good humanistic quality and social responsibility, master professional basic knowledge in the field of food science and engineering, and be able to engage in food production technology management, technology and new products research, processing design, quality control and analysis, inspection and quarantine, scientific research and so on. The expected goals of the graduates are listed as follow: (1) Moral Cultivation: practice the socialist core values, have a strong social sense of responsibility, stick to professional ethics, and be good at communication and team cooperation. (2) Engineering capabilities include food research and development, processing design and optimization, quality control, the plant design, equipment modification, and technic development. The environmental protection and sustainable development concept should be fully embodies in engineering practice. (3) Research capability: the knowledge of mathematics, natural science, food science and engineering, as well as the skills could be applied in order to carry out the research in the field of food science and the relevant subjects. (4) Project management skills: be able to good at food science and multidisciplinary team coordination, as well as project management. (5) Global perspective: be able to obtain and adapt to new technology, new trends in the development of food industry, and be trained with global perspective and innovation ability. (6) Lifelong education: the ability and sense of independent and lifelong learning, and be able to deal with the challenges of the new technology and new industry in career development. II. Graduation Requirements � 1. Engineering knowledge: be able to use mathematics, natural science, engineering basis and professional knowledge to solve complicated food engineering problems. 2. Problem analysis: be able to apply the basic principles of mathematics, natural science and engineering theory to identify and express complicated food engineering problems, and be able to analyze food engineering problems and obtain effective conclusions through literature retrieval and research. 3. Design or develop solutions: be able to design solutions for complicated food engineering problems, design food engineering systems, units (parts) or technological processes to meet specific needs, reflect the sense of innovation in the design process, and comprehensively consider the impact of social, health, safety, legal, cultural and environmental factors. 4. Research: be able to use scientific methods to investigate complicated food engineering problems based on scientific principles, including designing experiments, analyzing and interpreting data, and obtaining reasonable and effective conclusions through information integration. 5. Using modern tools: be able to develop, select and use appropriate technologies, resources, modern engineering tools and information technology tools for complicated food engineering problems, including prediction and simulation of complicated food engineering, and be able to understand its limitations. 6. Engineering and society: be able to conduct reasonable analysis based on the relevant background knowledge of food engineering, evaluate the impact of food engineering practice and complicated food engineering problem solutions on society, health, safety, law and culture, and understand the responsibilities. 7. Environment and sustainable development: be able to understand and evaluate the impact of engineering practice for complicated food engineering problems on environment and social sustainable development. 8. Professional norms: possessing the quality of humanities and social sciences and social responsibility, be able to understand and abide by the engineering professional ethics and norms during the practice of food engineering, and perform their duties. 9. Individual and team: be able to play the role of individual, team member and leader in a multidisciplinary team. 10. Communication: be able to effectively communicate with peers in the industry and the public on complicated food engineering issues, including writing reports and design manuscripts, making statements, clearly expressing or responding to instructions, and have a certain international vision, and be able to communicate and exchange in a cross-cultural context. 11. Project management: understand and master the principles of food engineering management and economic decision-making methods, and be able to apply them in a multidisciplinary environment. 12. Continuous learning: have the consciousness of self-learning and lifelong learning, be able to face challenges and future development needs, keep learning and adapt to development.: III.0Realization Matrix of Knowledge, Ability and Quality  Graduation Requirements%Indicators of Graduation RequirementsThe Main Courses and Programs Assessment�1. Knowledge of engineering: Apply knowledege of mathematics, natural science, engineering fundamentals, and professional knowledge to the solution of complex food engineering problems.�1.1 Apple the knowledge of mathematics, natural science, e< ngineering fundamentals, and professional knowledge to describe the complex problems of food science and technology.h Advanced Mathematics; Organic Chemistry�Inorganic and Analytical Chemistry�Bichemsitry B�Food Chemistry ' ( J K X Y *Formative Assessment; End-Term-Examination�1.2 Developemnt of mathematical model for the process and systems of food engineering, solve it according to the parameters and conditions.G  Physical Chemistry� Principles of Chemical Engineering�College Physics  7 8 �1.3 Apply the professional knowledge and mathematical model to analyze the dynamic change trend of food engineering system and process, internal regular, and optimization of process.R Physical Chemistry B1-B2 �Principles of Chemical Engineering B1-B2�Food Chemistry  C D �1.4 Apply engineering fundamentals, professional knowledge, and mathematical model to compare, design, caculate, control and optimize the food engineering system and process.[ Principles of Chemical Engineering B1-B2 �Food Machinery and Equipment�Food factory design* + G H  2.Analysis of problems�Apple the principles of mathematics, natural science, enginnering science to identify and describe the complex problems of food enginneering, analyze the food engineering problems and obtain the effective results through the literature review and research. I�2.1 with the ability to apply advanced mathematics, the basic principles of engineering mathematics on mathematical modelling for complex engineering problems in the light chemical industry.4 Physical Chemistry B1-B2�Bichemsitry B�MicrobiologyA  & '  7�2.2 having the analyzing ability to solve complex engineering problem in light chemical engineering with physical and chemical basic principles..Linear Algebra; Scientific Documents Retrieval�2.3 Possess the ability of identification, analyzing, expression to solve complex engineering problems in light chemical engineering with basic principles of light chemical engineering and literature research. Bichemsitry B�MicrobiologyA    7�3. Design/development solutions: be able to design solutions to complex food engineering problems, to design food engineering systems, units (components) or process flows that meet specific requirements, be able to reflect the sense of innovation in the design process, and be able to comprehensively consider the society , Health, safety,legislation, cultural and environmental factors. �3.1 Grasp the methods and technologies of food engineering design and product development, and undertand the design goals and various influencing factors of technical solutions. ` Engineering Graphics and auto CAD�Principles of Chemical Engineering B1-B2 �Food factory design! " L M �3.2 Be able to complete the design and calculation of the units,components and regions in the food engineering process or system based on specific engineering target requirements. C Food Machinery and Equipment�Course Design for Food Factory Designs   7F Formative Assessment; End-Term-Examination�Operation and Report review* + 4.Research: Able to study complex food engineering problems based on scientific principles and adopting scientific methods, including designing experiments, analyzing and interpreting data, and obtaining reasonable and effective conclusions through information synthesis. �4.1 Based on food engineering principles and methods, combined with literature research, be able to investigate and analyze solutions to complex engineering problems, and preliminary experimental verification. u Food Chemistry�MicrobiologyA�Experiment of Inorganic and Analytical Chemistry B� Experiment of Organic Chemistry A    O P mFormative Assessment; End-Term-Examination; Experiment preparation, operation, report review and assessment �4.2 Be able to design feasible research routes and experimental plans for specific food engineering properties, goals and constraints. c  Experiment of Physical Chemistry B1-B2 � Food Analysis � Experiment for Food Project Special Field( ) 8 9  7A Experiment preparation, operation, report review and assessment �4.3 Based on the experimental plan, able to select scientific experimental methods, construct feasible experimental system, conduct experiments safely, and collect data correctly. ` Experiment of Physical Chemistry B1-B2 � Experiment of Biochemistry A� Microbiology Experiment A' ( E F  7�4.4 Be able to correctly arrange and count the experimental data, and reasonably analyze and explain the experimental results based on scientific principles, and obtain effective conclusions. c  Experiment of Biochemistry A� Microbiology Experiment A� Experiment for Food Project Special Field  8 9 05.Using modern tools: Ability to develop, select and use appropriate technologies, resources, modern engineering tools and information technology tools for complex food engineering problems, including prediction and simulation of complex food engineering, and able to understand limitations of the tools.5.1 Be familiar with modern instruments, engineering tools, network technology tools, information technology and software tools commonly used in food engineering, understand their operating principles and methods, and understand the technical limitations of various tools.N Engineering Graphics and auto CAD�Food Analysis� Food Machinery and Equipment! " / 0 �5.2 Able to select and use appropriate instruments, various information resources and technologies, engineering tools and software to analyze, calculate, design and explore food engineering problems according to specific food engineering needs.L Food Machinery and Equipment� Scientific Documents Retrieval�Food Analysis   < =  7�5.3 Able to develop or select appropriate modern tools for simulation and prediction for specific food engineering task requirements, and able to analyze limitations of the tools. > C Programming � Food factory design� Graduate Project (Thesis)   # $  7{Formative Assessment; End-Term-Examination; Review of Design report; Evaluation and defense of graduation project (thesis)+6.Engineering and society: able to valuate the social, health, safety, legal and cultural implications of food engineering practices and solutions to complex food engineering problems, and understand the responsibilities that to be assumed based o< n relevant background knowledge of food engineering.,6.1 Familiar with the standard system, intellectual property rights, industrial policies, laws and regulations of food production and processing, product development, quality safety, quality management, etc., and understand the influence of the above restrictive factors on food engineering practice.5 Cognition Practice� Fundamentals of Morality and Law    7A Internship report; Formative Assessment; End-Term-Examination; (6.2 Can reasonably analyze food engineering practices and solutions to engineering problems based on relevant background knowledge, can evaluate the impact of the above engineering activities on society, health, safety, law and culture, and know and understand the responsibilities to be assumed.. Technology Practice�Graduate Project (Thesis)   s Enterprise evaluation + internship report evaluation/defense�Evaluation and defense of graduation project (thesis) < = �7. Environment and sustainability development: understand and evaluate the effects of engineering practice for complex food engineering problems on environment and social sustainability development. �7.1 To understand and evaluate the impact of light chemical products and project operation on the humanities and the natural environment and the energy consumption factors.' Technology Practice�Food factory design   7i Enterprise evaluation + internship report evaluation/defense�Formative Assessment; End-Term-Examination;< = �7.2 Understand the relevant standards and norms of light chemical products and engineering projects, and evaluate the impact of engineering practice on social sustainable development.T MicrobiologyA�Experiment for Food Project Special Field� Graduate Project (Thesis)  7 8 � Formative Assessment; End-Term-Examination; Experiment preparation, operation, report review and assessment�Evaluation and defense of graduation project (thesis) l m �8. Professional principles: have the quality of humanities and social sciences and sense of social responsibility, be able to understand and observe the engineering professional ethics and principles during the practice of food engineering. �8.1 Have correct socialist core values, understand the relationship between individuals and society, have the feelings of family and country, have the sense of mission and responsibility as the successor of national rejuvenation and socialist cause.� Introduction to Mao Zedong's Thought and Theoretical System of Socialism with Chinese Characteristics�Outline of Contemporary Chinese History �Introduction to Fundamental Principles of Marxism e f � � i Formative Assessment; End-Term-Examination� Enterprise evaluation + internship report evaluation/defense * + �8.2 Be able to abide by the professional ethics and norms of honesty, justice and good faith in the practice of food engineering.F Career planning and guidance for college students� Technology Practice1 2 g Formative Assessment; End-Term-Examination�Enterprise evaluation + internship report evaluation/defense* + �8.3 Understand and practice the social responsibility of food engineering practitioners for public food safety, health and environmental protection( Cognition Practice� Technology Practice  PInternship report; Enterprise evaluation + internship report evaluation/defense x9. Function effectively as an individual, and as a member or leader in diverse teams and in multi-disciplinary settings.X9.1 Ability to assume the role of individual or team member in a multidisciplinary team./ Ideological Social Practice�Technology Practice  ;9.2 Possess teamwork sills in a multi-disciplinary context.F Experiment of Biochemistry A�Microbiology Experiment A� Food Analysis  6 7 F9.3 Ability to build, operate, coordinate and lead the technical team.h Experiment for Food Project Special Field� Practice of career planning and guidance for college students) * b10.Communnicate effectively on complex engineering activities with the engineering community and with society at large, such as being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instruction. Possess international vision and communicate under multi-cultural background.�10.1 Have the ability to make accurate and effective statements on complex engineering issues, express or respond to instructions, and write reports and design presentations.' Cognition Practice�Technology Practice   �10.2 Have general ability to read , comreprehend and write scientific and technical literature in foreign language, and have basic understanding for the international forefront of light chemical industry.A Advances in Food Science and Technology�Graduate Project (Thesis)' ( bFormative Assessment; End-Term-Examination;Evaluation and defense of graduation project (thesis) 810.3 Be able to communicate in a cross-cultural context.J Collage Englishi�Scientific Documents Retrieval� Graduate Project (Thesis)  / 0  7�11.Project management: understand and master the principles of food engineering management and economic decision-making methods, and apply them in a multidisciplinary environment11.1 Understand and master the all-around management concepts and methods for products, equipment and personnel involved in the practice of food engineering projects, as well as the economic decision-making methods in the whole process of food production and circulation.: Cognition Practice� Course Design for Food Factory Designs  "Internship reports, design reports�11.2 Having the ability to propose solutions to food engineering problems using engineering management and economic decision-making methods in a multidisciplinary context.. Food factory design� Graduate Project (Thesis)  E design reports�Evaluation and defense of graduation project (thesis)   � 12.Lifelong learning: have the consciousness of independent and lifelong learning, the ability to face challenges and future development needs, continuous learning, and adapt to development.@12.1 Having the ability to track domestic and international development trends in professional fields, to constantly supplement professional knowledge, and to recognize the necessity of independent and lifelong <Rlearning under the background of new technology, new industry and new trend of interdisciplinary integration.< Advances in Food Science and Technology� Technology Practice' ( �12.2 Capable of collecting, analyzing, judging, summarizing and concluding domestic and foreign technical information, the ability to continuously enhance their professional level and professionalism through independent learning to adapt to development.Y English for Food Technology and Scientific Documents Retrieval�Graduate Project (Thesis) > ? IV. Major Disciplines3 Chemistry, Biology, Food Science and TechnologyV. Core Courses� Inorganic and Analytical Chemistry, Organic Chemistry, Physical Chemistry, Principles of Chemical Engineering, Bichemsitry, Microbiology, Food Chemistry, Food Analysis, Food Machinery and Equipment, Food Plant Design. VI. Main Internship and Practice� Understand internship, Cognition Practice, Metalworking, Technology internship, Social practice, Scientifical research practice, Curriculum experiments, Curriculum design, Food plant design, Food engineering experiments, Graduation Design(Thesis).IVII. Length of Schooling, Degree and Credits Requirements for Graduation " VIII�Credits Structure and Ratio�   ! 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