Introduction to Department of Food and Biological Engineering
The department of Food and Biological Engineering provides majors of Food Science and Engineering, Food Quality and Safety, Brewing Engineering, Biological Engineering, Cooking Technology and Nutrition. Currently, there are 2753 students enrolled in the department. The major of Food Engineering is one of four key professional majors of the university.
The department of Food and Biological Engineering has 97 faculty members, including 36members with senior professional titles and 26 members with doctor degrees.
The department has one teacher entitled to the State Council Special Allowance,one teacher entitled to Provincial Special Allowance, one teacher with the honor of National Prominent Teacher, one teacher with the honor of Henan Prominent Expert, two teachers with the honor of Provincial Star Teacher for Teaching, one teacher with the title of Province-level "May 1st Labor" Medalists, one teacher with the title of China’s Wine-making Master, one teacher being Province-level Academic Leader, two teachers being Provincial University Innovative Talents, and 15 teachers being Province-level or Department-level Young Backbone Teachers of University and Academic Leader.
Leading by the Life Science discipline, the department has set up provincial-level Life Science Basic Experiment Teaching Centre and school-level Food Processing and Experiment Teaching Centre under the concept of “better food, better health, and better nutrition”. In order to integrate industry and education and support regional development, the department has built up three provincial-level scientific research platforms, Henan Style Liquor Engineering Research Center, Henan Livestock and Poultry Biotechnology and Industrialization Engineering Research Center and Henan Beef Processing and Storage Engineering Research Center, and one city-level platform, Zhengzhou Wine-making Microbial Technology Key Laboratory. The department cooperates closely with well-known enterprises and industrial associations including Shanghai Sangon, Shanghai KeHua Bio-engineering, Co., ltd (KHB), BGI Group, Mengniu Group, Jin Mai Lang Group, Shineway Group, Henan Yi Sai, Kerchin Group, Kweichow Moutai, She Dian Lao Jiu, Henan Product Quality Supervision and Inspection Institute and Henan Liquor Association. A university-enterprise-association triangle running mode is established.
An excellent teaching, research and laboratory management system is established for the disciplines of life science, bioengineering, wine-making engineering, food technology and food safety control with over 5000 square meters of laboratories and 31.5 million yuan of equipment (2200 sets in total and 20 large-scale instruments). In recent years, the department has been working with three programs of National Natural Science Fund, three Henan Provincial Major Special Projects, 40 scientific research projects at ministerial and provincial-level and over 10 school-enterprise horizontal cooperative projects. More than 300 literatures have been published on academic journals at home and abroad of which over 30 papers are collected by SCI and EI, 8 academic works and textbooks have been published, and more than 40 patents are registered.
For years, a “student-centered” education and teaching philosophy has been applied. The department insists to strengthen the educational foundation, enhance the working ability and improve the overall quality of students. The department has made great efforts in improving students’ comprehensive ability through extracurricular activities. Graduates of the school have been approved by the society. Graduate employment rate reaches more than 98% and many graduates stand out in well-known enterprises at home and abroad such as AB inBev, Nanjing Strong Group Co., ltd and Hualan Biological Engineering. Some graduates have been admitted by colleges of “985” or “211” project such as China Agriculture University, Ocean University of China, Nanjing University and Jiangnan University with a postgraduate admission rate over 30%.
Department of Wine-making Engineering Major (Bachelor Degree)
The department of wine-making engineering with bachelor degree is the only one of its kind in Henan province. It has distinctive characteristics and high industry influence inside and outside the province.
The major of Wine-making Engineering is built up on the basis of chemistry, biology and engineering. The major is unique as it combines the traditional brewing technique of liquor, beer and grape wine with modern biotechnology. In this major, students are well trained to be application-oriented technological talents who will master the knowledge and skills covering biochemistry, wine-making microbiology, food engineering , alcohol product and semi-product quality control, analysis skills, wine-making equipment operation and maintenance skills, and wine tasting and appreciation skills. The main courses include biological chemistry, microbiology, principle of food engineering, machinery and equipment for wine-making, liquor-making technology, alcohol products analysis, brewing plant design and liquor tasting. Students graduated from the major are awarded with Bachelor degree of Engineering and will be eligible for the jobs covering wine making, wine tasting and assessment, product development and quality control, marketing, culture promotion, distribution, education, import and export trade, food safety supervision. Moreover, the graduates can participate in the postgraduate entrance examination for further study in the major of food science and engineering, bioengineering, wine-making engineering.
As the only wine-making major in Henan province, the university has constructed internship training programs, Engineering and Technological Research Center, Provincial-level Henan-liquor Culture Science Popularization and Education Base, and Zhengzhou Liquor-making Microbial Technology Key Laboratory. The department also participates in several Henan major projects including “Research, Development, and Industrialization of Henan-liquor and Quality Improvement” and “Quality Improvement of She Dian Lao Jiu”. The department commits itself to the innovation and improvement of traditional liquor-making industry.
This major has constructed “four-in-all” talent cultivation mode by combining government, school, enterprise and association together, which enhances students’ comprehensive and application ability. In the National College Student Wine-tasting Skill Competition of 2018, the students of Wine-making Engineering major won the second place and third place. More than half of the students have obtained the qualification certificate for wine maker or wine taster. By now, the major has cooperated with dozens of well-known enterprises for research, internship, and innovation purposes, including AB Inbev, China Resources Breweries Co., Ltd, Min Quan Jiu Ding, Gu Jing Group, She Dian Lao Jiu, Bao Feng Wine, Yang Shao Liquor, Zhang Gong Lao Jiu, Ji Gong Shan Liquor. This allows student to practice in real industrial environment and gain valueble working experience. Graduates of the major get career opportunities and are in short supply.
Department of Biological Engineering (Bachelor Degree)
The department of Biological Engineering is a four-year major set up on the basis of Medicine Biotechnology and Food Biotechnology with more than 20 years of history.
Biological engineering combines biology, chemistry and engineering techniques together to design and create a large variety of products effectively and efficiently according to human needs. The major of biological engineering is mainly to satisfy the need of modern bioengineering technology enterprises. The core of the major is fermentation engineering in which genetic, cell, protein and metabolic engineering techniques are applied. Students are trained to obtain knowledge and theory of biology and engineering design systematically, and master the scientific principle of mass production and assembly line of bio-based products by learning protein pharmaceutical, antibody and vaccine, natural activity of biomolecules, microbial resources utilization and food fermentation. The curriculum of the biological engineering major includes biochemistry, cytobiology, microbiology, principles of chemical engineering, genetic engineering, fermentation engineering, biological response engineering, bio-separation engineering, bioengineering equipment and biological factory design.
The department of biological engineering has a great faculty with many excellent professors and outstanding teaching conditions. The department has set up State-level Biochemistry Sharing Course, Province-level Life Science Basic Experiment Teaching Demonstration Centre, Province-level Cell Culture Sharing Course and Province-level Microbiology Teaching Team. The department has advanced lab equipment including Gene chip sample applicator, fluorescence PCR instrument, chemiluminiscence gel-imaging system, full-automatic fermentation cylinder, gas chromatography-mass spectrometer, digital microscope and cell engineering laboratory. The major has built up stable university-industry-research cooperation relationship with several bioengineering enterprises and scientific research institutions including Hualan Biological Engineering, Antu Green Science, KHB, AB inBev, Qingdao Genyuan, Zhuhai Yi Duo Li, Beijing Center for Physical and Chemical Analysis and Institute Pasteur of Shanghai. Graduates are employed in the bioengineering technology enterprises in the field of food fermentation, biological product, biological feed, protein pharmaceutical, and biological medicine. Graduates are able to engage in designing, manufacturing, management, and research of innovative products and technology.
Department of Food Science and Engineering (Bachelor Degree)
Henan food service industry has been retaining the second place across the country for ten consecutive years, shifting itself from a big food processing province to a strong food province. For these 30 years, the school has produced an army of talents into the food industry, exerting a powerful influence in the field of animal products processing and quick-frozen food processing. The graduates of the major become a strong support in the food industry of Henan province even across the country.
The major offers the industry of food production, processing and management with outstanding graduates with innovative spirit and entrepreneurial ability. Students are trained to obtain knowledge in food science and engineering, gain research and development ability in food processing, equipment selection and production management, master food processing and production techniques, and learn food quality control and partition test technology. The curriculum covers animal products technology, quick-frozen food technology, food biochemistry, food microbiology, principle of food engineering, food analysis and test and food factory design. Graduates are expected to be employed in the field related to food science and engineering and engage in food processing, production management, quality control, product marketing, and research and development of new product.
The department of food engineering owns a complete and terrific research and internship conditions. There are State-funded Food Processing Technology Practical Training Center, Henan Provincial Beef Processing and Storage Engineering and Technological Research Center, Henan Provincial Animal and Poultry Biotechnology Industrialization Engineering and Technological Research Center, Meat Product Engineering Laboratory, Diary Product Engineering Laboratory, and Agricultural Product Processing Laboratory. The department has laboratory instrument of over 30 million yuan. The major has built up stable university-industry-research cooperation relationship with several food engineering enterprises and scientific research institutions including Shineway Group, Si Nian Group, Henan Hua Hua Niu Dairy, Henan Yi Sai, Zhengzhou Tai Gu Coca-cola, China Customs (Zhengzhou), Henan Product Quality Supervision and Inspection Institute, Hangzhou Wu Feng, Wangwang Group and Hangzhou Ding Yi. Graduates of the major usually have a notable career prospect.
Department of Food Quality and Safety (Bachelor Degree)
As one of the food industries-related major, the department of food quality and safety closely follows the changing situation of food industry development and food safety of the province and the country. The major highlights food quality control, testing, safety supervision, management, and food nutrition and analysis. It has offered numerous outstanding graduates and technical support to the food industry of Henan province.
This major is designed to cultivate high-quality students with solid theoretical background, professional skills and ethics in food quality and safety control. Students are trained to adapt to the Chinese food industry and regional economic and social development. They will master mathematics, chemistry, bioscience, food science, food nutrition and hygienics, food quality and safety control, food production management, food analysis and testing, and scientific research. Graduates who have innovative spirit and entrepreneurial ability are expected to be employed by food enterprises, inspection organization, certification body, supervision and administrative department and scientific research institution. They will engage in analysis and testing, food quality and safety control and evaluation, supervision and administration, food production and scientific research. The main courses provided by the department include food biochemistry, food microbiology, food chemistry, food nutrition, food analysis, food preservation, food safety supervision and management, food quality and safety management. Those courses aim at strengthening technical skills of students and fully prepare them for the future industrial life.
The department has established outstanding learning, research, internship and working platform for students. There are State-funded Food Processing Technology Practical Training Center, Food Quality and Safety Experiment Center, Experiment and Research Center, Food Chemistry Laboratory, Physical and Chemical Inspection Laboratory and Instrument Analysis Laboratory. Over 20 million yuan of experimental instrument and equipment is put in use. The major has built up stable university-industry-research cooperation relationship with several food engineering enterprises and scientific research institutions including Centre Testing International (Henan), Institute for Agri-food Standards and Testing Technology under Henan Academy of Agricultural Sciences, Food Inspection and Testing Institute of Henan Province, etc.
Graduates will be employed in the field of food industry including supervision and inspection body, processing and distribution enterprise, scientific research institutions. The major has prepared students ready to engage in the work of technical management, quality control, analysis and detection, security control, auditing and certification.
Department of Cooking Technology and Nutrition
The department of Cooking Technology and Nutrition was founded in 2004. As a featured major, the department of Cooking Technology and Nutrition is pledged to cultivate high-quality talents with professional cooking and management skills for the food and beverage processing, operation, and service industries. The graduated students are qualified for cooking, nutrition design, food management, and they have the knowledge background of food safety. They are cultivated to have theoretical knowledge of cooking and food processing of both Chinese and western food. The main courses include cuisine nutrition and food safety, nutritional diet, western food technology, Chinese food technology, pastry technology, and food and beverage management. The students are expected to acquire job qualification certificates including cook and baker. The major has constructed stable university-industry-research cooperative relationship with several well-known food chain enterprises including Shenzhen Pasta Wang, Maxim’s, Jollibee Group, Kangzhou Tuankou Zhong’andong Hotel, Beijing Dadong Restaurant, and Henan Plaza Hotel (Beijing). Graduates of this major are expected to engage on the posts of operation, research and development, management and marketing in the star-rated tourist hotels, food chain enterprises, and top-grade western-style restaurants.