Course Designing and Developing
Graduate degree
|
required credit (except thesis)
|
special credit
|
general credit
|
graduate credit
|
|
7
|
17
|
0
|
24
|
Required courses for 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 courses for graduate
| course | credit |
lecture hour
|
lab hour
|
academic 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 courses
| literacy class | required credit | special elective credit | general elective credit | graduate credit |
|
30
|
74
|
15
|
9
|
128
|
Required courses
| 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 courses
| course | credit | lecuture hour | lab hour | academic 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
|
