Undergraduate Education of Food Science and Technology,TUST
Program Goal and Outcome
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Program Goal and Outcomes

Program Goal 

The program provides the graduates with comprehensive knowledge of mathematics, physics, chemistry, biology, engineering and social science. Coupling with the development social economic and internationalization, the graduate are expected to be qualified with professional abilities and success skills for sophisticated circumstance in technological management, product development, safety control, scientific research in food production, distribution and regulation.

Program Outcomes
       On successful completion of this program at Tianjin University of Science and Technology, students should acquire both knowledge and competence in the following aspects:

1.      Equipped with the systematic knowledge of mathematics, physics, chemistry, biology engineering, social science and humanities for facing sophisticated engineering in predicted professional careers.

2.      Develop the methodology for learning of food science and technology. Discovery, identify, analyze and solve problems in food science and technology with growing imagination and creativeness.

3.      Understanding of food-process interactions, can contribute to maintaining and enhancing the competitiveness of the food industry and its associated institution by up-to-date, sophisticated and innovative approaches.

4.      Develop food products from concept to market through strategy planning and technical implementation.

5.      Design pilots/production lines or plants layout with fundamental description.

6.      Explain the principles of, and apply in practice, techniques in food analysis, evaluation and inspection. 

7.      Plan, conduct, evaluate and report the research project in food science and engineering.

8.      Work individually and effectively, in teams and in multi-disciplinary settings, in particular in the context of researches or food products/processes developments, and with an understanding of structures and operations of the modern food industry.

9.      Develop the capacity to undertake lifelong learning including continued postgraduate education. Have the initial ability of autonomous learning and self development to adapt to scientific, economic and social developments.

10.   Possess certain innovation consciousness and critical thoughts.  

11.   Communicate effectively in food industry and with society.

12.   Build recognitions across culture and the vision of internationalization.