Doctoral Degree Programs
in Food Science and Engineering
Discipline code: 0832
Ⅰ. ADMISSION
School of Food & Biological Engineering consists of 4 departments: Food Science & Engineering, Food Quality & safety, Biotechnology, and Bioengineering. Our school has established National R&D Center of Agricultural Product Processing Equipment, Jiangsu Research Center of Bio-processing and Separation of Agricultural Products, and Jiangsu Provincial Key Lab of Physics Processing of Agricultural Products. Especially, Agricultural Products Processing & Storage has been the Jiangsu Provincial Key Discipline since the 9th Five-Year Plans thru 12th. Our teaching team of this discipline won the Jiangsu Excellent Echelon of Discipline twice.
Our school offers PhD program in Agricultural Product Processing & Engineering which was first authorized by national government in China. Our school also provides Master’s degree program, bachelor’s degree program, as well as post doctoral programs in Food Science Engineering. International collaboration and communication have been established with many foreign universities and institutes.
In our school, a series of distinguished multidiscipline researches have been fully developed, including non-destructive detection on food & agricultural products, agricultural product biological processing and separation technology, bio-energy transformation technology, integrated utilization of agricultural products, and etc.
1. Beginning at the end of 80’s of twenty century researchers in our school pioneered non-destructive detection on agricultural products in China and have been conducting research in this field more than 20 years. They have made great achievements that have been rewarded the second prize of National Award for technological invention by Chinese government, Prize for Scientific and Technological Innovation, the first prize for invention in technology rewarded by Light Industry League of China, the first prize for advancement in science & technology rewarded by Mechanical Industry League of China, and the second prize for advancement in science & technology awarded by Government of Jiangsu Province. More than 60 patents have been authorized. 300 papers have been retrieved by SCI/EI. One Doctoral dissertation was ranked among the China’s 100 Excellent Doctoral Dissertations in 2008 and one other was nominated the China’s 100 Excellent Doctoral Dissertations in 2010. And five others were awarded as Jiangsu Excellent Doctoral Dissertations. All those imply the top level of their research in this field in our country.
2. In 90’s of twenty century researchers in the school started the creative work on home-made equipments for extraction of effective ingredients in agricultural products by designing and manufacturing the extraction prototype with supercritical CO2, which promotes the development of extraction equipment industry in our country. The research work in this field have been honored Jinqiao Prize and rewarded twice the second prize for Jiangsu provincial science and technology progress.
3. Automatic fermentation systems were developed by themselves in 80’s last century and more than 3000 sets have been widely used by hundreds of universities and institutes all over country ever since.
4. In 2011 the multi-frequency pulse refluent ultrasonic assistant enzymolysis industrialized equipment was developed in the school. It is the first one in our country and gives you an idea of the state of the art in this field in the world.
The School of Food and Biological Engineering offers Master Degree Programs to students pursuing a Master Degree in Food Science and Engineering. Strong emphasis is placed on developing the student's ability to initiate and carry out original research projects. The research direction of the school encompass Non-destructive fast detection technology & equipment of food and Agri-products quality, Physical Processing technology & equipment of food, Nutrition & safety of food, Biological technology & equipment of food.
To begin doctoral degree programs in Food Science and Engineering, a student must:
--- Meet Jiangsu university admission requirements.
--- Have earned a Master degree in Food Science and Engineering, or in a related major.
Ⅱ. GOAL
In order to achieve the goal of this major, following objectives are to be accomplished by the time the candidate completes the 3-5 years courses.
Ⅲ. OBJECTIVES
The Ph.D. Degree Program in Food Science and Engineering focuses on:
1. With correct outlook on life and values, good moral character, strict style of study, strong sense of enterprise and pioneering spirit.
2. With firm grasp of the basis theory of food science and engineering, professional knowledge and experimental skills, professional development and frontiers; being competent of reading and writing scientific papers; with the ability to independently carry out scientific research work, being competent in the specialized field of teaching, research, and food-related science and technology management; with new insights in scientific or specialized technique.
3. With physical and mental health.
Ⅳ. RESEARCH FIELDS
The Doctor Degree Program in Food Science and Engineering focuses on:
Food science and Engineering (0832)
1. Rapid & nondestructive detection technology & equipment for quality of food and agricultural products
2. Food physical processing technology & equipment
3. Food nutrition & safety
4. Food biological technology & equipment
Ⅴ. DEGREE REQUIREMENTS
The graduate students for Food Science and Engineering major should finish the required course credits that must be at least a total of 14 credits, and the credits for degree courses should be more than 10. The completion of these courses is usually within 1 year, while the additional 2 to 4 years is used to complete the dissertation research and thesis oral defense. Moreover, every student is also required to commit several presentations/lectures that are closely relevant to his/her research project, attend academic conferences/workshops for at least 10 times. In addition, the required course credits can be added beyond the total required course credits if that is necessary in terms of your knowledge background and the research project in which you will involve.
Ⅵ.CURRICULUM
Period of Schooling：3-5 years
Doctoral Degree Programs in Food Science and Engineering is based on successful completion of a minimum of 14 credit hours following an approved program plan, of
which the degree courses and specialized elective courses should not be less than 10 credits. Each student follows an individual program plan.
Curriculum
Course Category / Course Name / Credit / Term / Course Fromthe School / Remark
Degree Courses / Compulsory Subjects for all Students / Overview of China / 2 / 1 / Overseas Education College / Compulsory
Chinese / 3 / 1,2 / Overseas Education College
Fundamental Theories / Mathematical Model / 2 / 1 / School of Science / At least one of them
Advanced Mathematical Statistics / 2 / 1 / School of Science
Professional Foundation or Specialized Courses / Modern Food Chemistry / 2 / 1,2 / School of Food and Biological Engineering / At least two of them
Advanced Instrumental
Analysis / 2 / 1,2 / School of Food and Biological Engineering
Advanced Food Microbiology / 2 / 1,2 / School of Food and Biological Engineering
Novel Nondestructive Detection Techniques for Food Quality / 2 / 1,2 / School of Food and Biological Engineering
The methodology of Food Science and Technology Research Area / 2 / 1,2 / School of Food and Biological Engineering
Non- Degree Courses / Specialized Elective Courses / Modern Processing Equipment for Agricultural Products / 2 / 1,2 / School of Food and Biological Engineering / At least one of them
Food Separation Technique / 2 / 1,2 / School of Food and Biological Engineering
Introduction to Biotechnology / 2 / 1,2 / School of Food and Biological Engineering
Development in the Storage and Preservation of Agricultural Products / 2 / 1,2 / School of Food and Biological Engineering
Image Recognition / 2 / 1,2 / School of Food and Biological Engineering
Functional Foods / 2 / 1,2 / School of Food and Biological Engineering
Modern Nutriology / 2 / 1,2 / School of Food and Biological Engineering
Food Safety / 2 / 1,2 / School of Food and Biological Engineering
Research and Information LiteracyⅠ / Literature Retrieval & Utilization / 1 / 1 / Graduate School
Overseas Education College / Selective
Paper Writing / 1 / 2
Research and Information LiteracyⅡ / Patent Application / 1 / 2
Scientific Frontiers & Symposiums / 1 / 1-6 / School of Food and Biological Engineering
VII.COURSE CONTENT
1. Modern Food Chemistry
Goal
Modern Food Chemistry is a core of professional basic courses for food science and engineering major. The objectives of this course are to (1) introduce the structure, properties and functions of the main components in food materials, (2) reveal the interactions between these components and changes of these components during food processing and storage, (3) represent the effects of these reactions and changes on food color, aroma, taste, texture, nutrition and preservation characteristics, and (4) describe the toxic substances in food materials and occuring toxic substances during food processing and storage. This course highlights the relationship between food component and food quality, which provides a broad theoretical basis for students who engage in the food processing, preservation and new product development.
The main contents of Food Chemistry are divided into several chapters by the main components in food materials and their changes in food processing and storage. The research method is to use theory guide experiment. This course emphasizes the combination of theory and practice to improve the analysis, thinking and practical application skills of students.
Essential Objectives
a. Learn to understand the concept, history, research content, and the important role of food chemistry in food industry
b. Learn to understand the structure and properties of main ingredients in the food material including water and ice, carbohydrates, lipids, amino acids and proteins, vitamins, minerals, enzymes, pigment, flavor material
c. Learn to evaluate the physical chemistry and biochemistry changes of main ingredients in the food material occur in the processing and preservation, and the impact of these changes on the food quality
d. Learn the classification, structure, properties, toxicity, and the prevention measures of the common endogenous toxic and harmful substances in food, and master the safety evaluation method and purpose of the harmful ingredients.
Content Coverage
The structure and properties of main ingredients in the food material including water and ice, carbohydrates, lipids, amino acids and proteins, vitamins, minerals, enzymes, pigment, flavor material, the changes of physical chemistry and biochemistry they may occurred in the processing and preservation, and the impact of these changes on the food quality
The classification, structure, properties, toxicity, prevention measures, and safety evaluation method of the common endogenous toxic and harmful substances in food.
Evaluation:
_ Multimedia teaching and network teaching
_ The examination of the course includes three parts, assignment homework, experimental examination and term examination.
2. Advanced Instrumental Analysis
Goal
Instrumental Analysis is a broad and continually expanding subject as new technologies emerge, but these methods can generally be categorized as spectroscopic, electrochemical, or chromatographic. In this course, we will essentially take the cover off these "black boxes" to see how these instruments are constructed and how measurements are made from the underlying chemical and physical properties of the substance. In fact, you are likely to see instrumentation represented from other courses you've taken, demonstrating the broad impact instrumentation has in science. Quantitative problem solving will be utilized as a means to demonstrate the chemical and physical principles applied to the design and performance of instruments.
The goal of this course is NOT to make you an "expert" on every type of instrumentation to be encountered in a science lab, but rather to introduce and educate you to the common principles as well as the variety of instrumentation available for chemical analysis and the type(s) of information these instruments provide. It is my hope that you will then expand your knowledge of the instruments you come into contact with during your scientific career, thereby avoiding the "black box" problem.
Essential Objectives
By the end of this course, you should be able to demonstrate:
a. an understanding of how chemical and physical properties of substances are used in the design and construction of modern sophisticated instrumentation used for chemical analysis
b. a broad knowledge of the types of instrumentation generally available and the information provided by each, applications
c. a knowledge of appropriate instrumental methods for addressing a chemical analysis problem
d. the advantages and limitations of different instruments used for similar types of analyses
Content Coverage
The content of this course are divided into nine sections:
a. Biological mass spectrometry and its application for protein identification
b. Two-dimensional electrophoresis and methods of protein separation
c. Basic principles of chromatography
d. Classical liquid chromatography
e. Atomic absorption, ICP basic principles and its application
f. The fluorescence spectra in the analysis of biological samples
g. Infrared spectra and its application in food analysis
h. UV-visible absorption spectroscopy and its application in food analysis
i. PCR, quantitative PCR, fluorescence differential display
Evaluation:
_ Attendance: You are expected to attend each class meeting for the full scheduled time.
_ Examination: There will be a final examination given at end of this course.
3. Advanced Food Microbiology
Goal
At the completion of this course, the students should know the relationship between microorganisms and food: their advantage and disadvantage to food, how to use the microorganisms in food production and storage, and how to control the decay of food caused by pathogen. Besides, students should know the basic technique in the research of food microbiology: Isolation of a microorganism strain, Identification of a microorganism strain, Storage of a microorganism strain, microbial culture and strain improvement. What’s more, students should know the research progress of food microbiology.
Essential Objectives
a. Learn the relationship between microorganisms and food: their advantage and disadvantage to food.
b. Learn how to use the microorganisms in food production and storage, and how to control the decay of food caused by pathogen.
c. Learn the basic technique in the research of food microbiology: Isolation of a microorganism strain, Identification of a microorganism strain, Storage of a microorganism strain, Microbial culture and strain improvement.