College of Food Science and Engineering

Introduction

Food Science and Engineering College, was founded in January, 1999 on the basis of the original Cereal Engineering Department, Oil and Fat Engineering Department and Food Science and Engineering Department, is one of the colleges/departments of long history, with strong teaching and research strength and many scientific research achievements.

The college has a faculty of 36 including 8 professors, 13 associate professors and 1 “chutian'' scholar, with 1 expert honored glory of national outstanding contribution, 2 experts enjoying the State Council special allowance, 2 provincial level experts, and 30 teachers possess doctor's or master's degrees, which forms a relatively strong academic strength with rational structure of educational backgrounds, ages and professional ranks.

Two specialties for undergraduate course, Food Science and Engineering and Food Quality and Safety, are offered in the college. The Food Science and Engineering is the specialty of distinguishing feature in our university and a brand specialty in universities and colleges under Hubei province, which involves researches on processing and storage, engineering design, development of new products and comprehensive utilization of resources of food, covering cereal, oil and fat, meat and poultry, fruit and vegetable, diary products, beverage etc. The Food Quality and Safety specialty was established in 2003, which deals with examination and determination, evaluation, monitoring and management of food quality and safety.

The Cereal, Oil and Vegetable Protein is a key discipline of provincial grade and possess the right of master's degree conferring.

The college has set up the lab of “ agricultural products processing and converting “, a key lab of Hubei province, which possesses many advanced equipments such as texture analyzer, infrared cereal analyzer, differential scanning calorimeter, dynamic rheometer, gas chromatography, supercritical co 2 extractor, freezing dryer , freezing high speed centrifugator, superfilter device, Brabender analyzer for cereal quality, spray drying device etc., meeting the teaching requirements both for bachelor ‘s and master ‘s program and various scientific research.

For recent years, the college has accomplished 38 of national and provincial key tackled programs, natural science fund programs, agricultural industrializing programs and national Spark Plan programs, 5 municipal research programs; has gained 31 awards given by province and ministry for scientific research and teaching, and 7 national invention patents. 600 research assays and 13 works and texture books have been publishes at home and abroad, of which 12 is adopted by SCI.

The college has established academic relationship with Southern Yangtze University in Wuxi,   Z hengzhou Institute of technology , South China University of Technology and Wageningen University in Holland , Quebec University in Canada and Austria Agricultural University. It has sent teachers abroad for advanced study or academic exchange for 20 times and 2 teachers are now studying for doctor's or master's degree abroad. The college has also set up cooperation with many of food manufacturing enterprises domestically.

For many years, the college has provided the society with about 3000 graduates of Food Science and Engineering and 23 postgraduates, most of whom has been experts and main strength in cereal and oil food fields. In 2004, the undergraduate in study in Food Science and Engineering reaches 1000, and postgraduate 135. And there are more than 70 undergraduates in Food Quality and Safety.

Now guided by the university leadership, the college is making efforts to build the Food Science and Engineering College to be a well-known training center for food science and technology and the research center for food science research, information collection and scientific achievements conversion.

Specialties

Undergraduate Programs: 4-years study, Bachelor of Engineering offered

•  Food Science & Engineering

Training Target: This course is designed to provide the society with high-grade technical persons with all-sided achievement in moral, intellectual and physical educations. Possessing knowledge in chemistry, biology, food science and engineering, they are capable of undertaking management of food technology, quality control, product development, scientific research and engineering design etc. in food science and engineering field.

Main Curricula

Inorganic and analysis chemistry, Organic chemistry, Biological chemistry, Food chemistry, Microbiology, Principle of food engineering, Food nutrition and safety, Food biological technology introduction

•  Food Quality & Safety

Training Target

The course aims to provide the society with high-grade technical persons with comprehensive development in moral, intellectual and physical aspects. Possessing knowledge in chemistry, biology, food quality and safety etc., they are able to deal with tasks in agricultural cultivation, detection and evaluation of food quality and safety, site monitoring management, scientific research etc. in food field.

Main Curricula

Inorganic and analytic chemistry, Instrumental analysis, Biological chemistry, Microbiology, Testing and analysis of food physical and chemical properties, Biological examination of food, Food safety , Food toxicology , Food quality and safety management

Postgraduate Programs: 3 -years studies, Master of Engineering offered

Training Target

This course is designed to provide high-grade technical personnel with all-round developments in morality, intelligence and physique , who, possessing establishing spirits and innovating ability, are able to accommodate the society demand and fulfill tasks of scientific research and engineering technology in cereal , oil and fat , vegetable protein engineering and relevant fields.

During the course, students are required to systematically master basic theories, experimental skills and modern professional knowledge of cereals, fats and vegetable protein engineering disciplines; to be familiar with domestic and oversea progress of the scientific technology relate to their research; to possess the ability to dependently engage in scientific research, teaching and technical work. They are also required to command a foreign language, being able to read foreign literature in their field and write abstract of degree dissertation in the language. And they are trained to have the integrating ability and the precise, factualistic working style.

Main Curricula

Mathematics statistics and random process, Advanced biochemistry, Modern instrument analysis, Biological technology of preparation , Experiment design and data processing, Food biological technology, Food enzymology, Microbiological principle and methods, Food texture and rheology, Spectrogram analysis, Food quality and safety control

Scientific Researches

•  Fields of Study

•  Cereal science and engineering

•  Oil and fat chemistry and engineering

•  Vegetable protein and engineering

•  Cereal and fats storage and pest control

•  New technology in food processing and resource development

•  Subjects on Study

(1)  Research on preparation, characteristics and application of superfine food powder

(2)   Study on establishment of national standard for nutritionally –fortified flour

(3)   Study on technology for producing functional beer with bifidus factors from indica rice

(4)   Study on grain variety with high adaptability to demand of high quality

(5)   Research and development of new technology of far infrared drying of grain

(6)   Preparation of Chinese chestnut products of low-sugar

(7)   Development of cold-presser in LZ series

(8)   Development and utilization of contortae oleaceae resource

(9)   Research on fine processing of high grade rice and manufacturing technology for nutritionally fortified rice

(10)   Study on technology for preservation and deep processing of Chinese yam