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
|