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Knowledge requirements: Acquire basic knowledge of the humanity, social science, natural science; acquire necessary engineering knowledge; master the basic theory of food engineering, food technology; subject to basic training of chemical and food experiments, practice, computer, scientific research and engineering design methods; application in food science and engineering, food biotechnology and functional food; understand the forefront, application, latest developments, as well as industrial development; and understanding the principles, policies and regulations for food production, design, research and development, environmental protection and other aspects. 2. Ability requirements: Research and development and design of new food products, new processes, new technology and new equipment; food production and project management capabilities; ability to promote food products; innovation, expression, communication, self-study, international cooperation. 3. Quality requirements: Cultivate moral, cultural, physical and mental, engineering qualities. 7 �_�O��(���e/f[R) 7�_�Of[R�7.5 �[��f[R�7 �_ �f[R�6  7 c!jWW ��O,�� z����9hnctQ�� ��b1*NNy� 7 �[��f[R�11.25 �^�� ��O� 3.5-5.5 7 �[��f[R�8 7� irtSf[�[��B 1/�4 ��Ƌ�[`N1/(�w2) uirSf[�[��A 3/�4 `?e>yO�[��2/(�w2) ,{�N��X(�z[�/���e/y��v/N)RI{)  7��Ƌ�[`N1f[R�[�c(W�w2� `?e>yO�[��2f[R�[�c(W�w2 7CSO(�eP�^���~ 0.25/�5 �_uirf[�[��A 3/�5 ,{�N��X(�z[�/���e/y��v/N)RI{)  7�ߘ�T.�υN�O�� 24/1.5 sN�T�Sn��e�]z�f[ 32/2 ߘ�T�yf[N�] z�eۏU\ 32/2 �R��'`ߘ�T 32/2 ��6R�T�]z�f[ 24/1.5 q�pߘ�T�]z�f[40/2.5 uir6Ro� 32/2 S�]�[hQN�s�X 32/2 ߘ�T�] zR�y�b/g32/2  7>S�]�St�� z����1/1 (�w3) ߘ�T�]�S������ z����1/1(�w3) ,{�N��X(�z[�/���e/y��v/N)RI{)  7iߘ�T�[hQN(�ϑ�c6R32/2�g,��R�]�]z�f[ 24/1.5 ߘ�TSňf[ 24/1.5 �l1�㉐g32/2 ؚRP[9e'`32/2 �R��ߘ�T�]z�f[32/2  7qSO(�eP�^���~ 0.25/�7 ߘ�T�] zNN�[��4.5/�7 ߘ�T�] z�~T�[��2/�7 �b/g�[`N 4.5/�7 ,{�N��X(�z[�/���e/y��v/N)RI{)  7�[������NpencYt 32/2  7U After graduation, student can have basic theory, knowledge and skill in engineering, technology, design and interdisciplinary; basic ability of food production, research and development, analysis and management; basic quality of entrepreneurship, marketing, innovative thinking, international perspective; engaged in scientific research, technology development, engineering design, production management, quality control, product sales, inspection and quarantine, teaching in food production, processing, distribution, import and export, supervision, safety management and other departments. 704125012 04125013 7�� z�Nx 7@b^\!jWW 7�[��Yef[;m�R T�y 7f[R 7Y�l 7,{Nf[t^ 7,{�Nf[t^ 7,{ Nf[t^ 7,{�Vf[t^ 7 �1 7 �2 7 �w1 7 �3 7 �4 7 �w2 7 �5 7 �6 7 �w3 7 �7 7 �8 7f[R 7���QYef[  �[��Yef[�[�c�h��N � 7�_�Of[g ����f ��[�vsQ��Bl͑�pۏL��f ���Bl�Q�[ M�WY;N���� zbYe���W{Q�c�eY�l�wƋ��Bl���R��Bl }(���Bl �� z��n�S�O��{|�WT���[��Yef[�s��II. Training Stardards 7: III.0Realization Matrix of Knowledge, Ability and Quality  7IV. Major Disciplines 7V. Core Courses 7 N0f[6R0f[MO�Sf[R��Bl 7IVII. Length of Schooling, Degree and Credits Requirements for Graduation  7kQ0f[R�~�g��Bl 731461014 7I. Training Objectives 7Contents 7Notes 7 Knowledge 7Ability 7Quality 7 VI. Main Internship and Practice 7" VIII�Credits Structure and Ratio�   ! 7N0�W{Q�vh 7 �V0;Nr^f[�y 7f[R�k�O 7�W@xB\!k��_�O � 7NNB\!k��_�O � 7 �bU\ YTB\!k� ��O � 7Credits 7Credits Ratios 7' The curriculum Provision0and Study Type 7 Basic Level�Required �   7 Specialty Level�Required � 7( Expand and Recombination0Level�Optional �' 7Total 7Practice Teaching 7Required 7lQqQ�[�� 7Sf[0uirf[0ߘ�T�yf[N�] zYm_l�y�bf[b�ߘ�T�yf[N�] zNN�W{Q�eHh 704231007043310020445101504444002`Undergraduates Training and Development Program of Zhejiang University of Science and Technology 70The Main Courses or Education Training Strategy  70423301004234001E )Y6qo�irSf[ Medicinal Chemistry of Natural Products0423500504235009D  S�]�StB1-B2 Principles of Chemical Engineering B1-B2  75~6 7 c!jWW ��O�N0�W{Qh�Q 7 N0�wƋ0���R�T }(��[�s�w5� 7�N0NN8h�_�� z 7mQ0;N���[���s�� 7) (Specialty: Food Science and Enginnering)( 7f[gf[RR^ 7/}��f[R 7  ��O��(���e/f[R) 7 �[�����f[R/f[g � 7 �kN��������e �16/8 7> �e:g�SR�gSf[0 g:gSf[0irtSf[0S�]�St0uirSf[0�_uirf[0ߘ�TSf[0ߘ�TR�g0ߘ�T:g�hN��Y 0ߘ�T�]�S����0 7� 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. 7D �N㉞[`N0��Ƌ�[`N0ё�]�[`N0�b/g�[`N0>yO�[��0�yx�[��0�� z�[��0�� z����0ߘ�T�]�S����0ߘ�T�] zNN�[��0�kN��������e �0 73 Chemistry, Biology, Food Science and Technology 7� Understand internship, Cognition Practice, Metalworking, Technology internship, Social practice, Scientifical research practice, Curriculum experiments, Curriculum design, Food plant design, Food engi< neering experiments, Graduation Design(Thesis). 7t��Yef[�s�� 7 Theory Teaching 7��N�O�S� � 7u�NN�{t���R 7xvzN_�S���R 7�^(uN�c^���R 7vQ�N���R 7�T�_ }(� 7�] z }(� �ǏNNt����0�[����I{0 7�6q�yf[�wƋ 7�] z�W@x�wƋ 7;ؚI{pef[0'Yf[irt0irtSf[0�e:g�SR�gSf[0 g:gSf[0'Yf[irt�[��0irtSf[�[��0�e:g�SR�gSf[�[��0 g:gSf[�[��0 7�Mathematics, Physics, Physical chemistry, Inorganic and Analytical Chemsitry, Organic chemistry, Physics Experiments, Physical chemistry Experiment, Inorganic and Analytical Chemsitry Experiment, Organic Chemistry Experiment 7Science 7 Engineering 7-�] z6R�VNCAD0C�� z�^����0S�]�St05u�]5uP[f[0ߘ�T�]�S:g�hN��Y0ߘ�T�]�S����0 7�Engineering Drawing and CAD, C language, Unit Operation, Electrical and Electronic Engineering, Food Factories, machinery and Equipment, Food Plant Design 7NN�b/g�wƋ 7Engineering Basic 7 Technology 7�uirSf[0�_uirf[0ߘ�T%�{Qf[0ߘ�TSf[0ߘ�TR�g0ߘ�T.�υ�O��0�R��'`ߘ�T0�R��ߘ�T�]z�f[0�g,��R�]�]z�f[0��6R�T�]z�f[0q�pߘ�T�]z�f[0sN�T�Sn��e�]z�f[0ߘ�T�[hQN(�ϑ�c6R0ߘ�T�m�RBR0ߘ�Tir'`f[0ߘ�Tuir�b/g0NN��0ߘ�T�yf[N�] z�eۏU\0ߘ�TSňf[0 7�Biochemistry, microbiology, food nutrition, food chemistry, food analysis, food storage and preservation, functional food, functional food technology, fruit and vegetable processing technology, meat product technology, bakery technology, dairy and beverage technology, food safety and quality control, food additives, Physical Properties of Foods, food biotechnology, professional English, trends in food science and engineering, food packaging 7Production and Management 7+�ǏNNt���wƋ�v�|�~f[`N, �SvQ��Ƌ�[`N0ё�]�[`N0>yO�[��0�� z����0�kN�[`NI{0 7Research and Development  7"�ǏNNt���wƋ�v�|�~f[`N ��N�S�S�R�y�b�z[�0�yxy��v0>yO�[��I{0 7�gradually increase the ability of engineering practice through progressive stage of practices, and participation in science and technology competitions, research projects, and social practices. 7Application and Promotion 7�Ǐ�] z�[��0�y�b�z[�0�yxy��v0�_?a�;m�R0>y�V;m�RI{0 7yEngineering practice, science and technology competitions, research projects, volunteer activities, community activities. 7Others 7>�ǏlQqQ�bU\ YTB\!k�� zf[`N ��N�S�S�R>yO�[��0�yx�[��I{�W{Qf[uwQYN�[�vh����S�NAm���R0�VE�T\ON�NAm���R0R�e���RI{0 7�through public outreach and participate in social practice, research and practice, with expression and communication skills, 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