The College of Light Industry and Food Engineering of Zhong Kai Agricultural University was established in 1987, with four undergraduate majors: food science and engineering, food quality and safety, bioengineering and packaging engineering. At present, the College has a master's degree authorization point in the first-class discipline of food science and engineering, three master's degree authorization points in two disciplines, namely, agricultural product processing and storage, food science, grain and oil and protein engineering, and has the right to grant a master's degree in food processing and safe agricultural extension. Undergraduate students 1 100, and graduate students 100.
key discipline
Processing and storage of agricultural products-a key discipline with Guangdong characteristics
Food Science and Engineering —— Specialty with National Characteristics
Key platform
Provincial scientific research platform:
Guangdong lingnan feature food engineering technology research center
Guangdong Province Spice Essence (Zhong Kai) Engineering Technology Research Center
Guangdong province food green packaging engineering technology research center
Guangzhou Key Laboratory:
Guangdong Key Laboratory of Traditional Food Processing and Safety Control
Key talent team
There are 9 professors and 26 associate professors. 30 doctors (67%); 20 teachers under the age of 35. There are 2 outstanding teachers in South Guangdong, provincial talents 1, 3 outstanding young teachers in Guangdong Province, Pearl River Science and Technology Star 1, school-level teaching teachers 1, and 7 school-level talents. He has served as director of China Food Society (1) and director of various societies (associations) in Guangdong Province (8).
Major scientific research projects
In recent years, it has undertaken 6 national natural science funds, 5 Guangdong natural science funds, Industry-University-Research cooperation in Guangdong Province, and more than 80 scientific research projects in Guangdong Province. In particular, a series of research achievements have been made in the storage and preservation of fruits and vegetables, the processing of poultry products, the comprehensive processing of tropical fruits, and the research and application of food additives. He won 6 provincial science and technology awards, 2 Guangdong agricultural technology promotion awards, passed 9 provincial scientific and technological achievements appraisal projects, published more than 20 professional works, and published more than 50 high-level scientific research papers such as SCI and EI.
research field
★ Cantonese-style meat products: This paper mainly takes Cantonese-style traditional meat products, such as bacon, sauce and brine, roasted salt, and chickens, ducks and geese with Lingnan characteristics as the research objects, and carries out research on the processing control theory and technology of Cantonese-style traditional meat products, quality control of prepared leisure meat products, safety and quality control of chilled meat, and meat flavor. The quality change mechanism, characteristic flavor fingerprint, fat oxidation law, acid value and peroxide value change law, salted chicken quality change law and functional components of Guangfu Decoction were systematically studied. The artificial simulated intelligent drying system was developed, some technologies were innovated, natural antioxidants were developed, and new products such as instant sausage, salted duck, chicken powder and instant dried fish were developed. We have carried out extensive cooperation with Guangzhou Restaurant, Emperor Huang Shang Group, Endless Food Company, Lille Town in Xinhui, Huangpu Town in Zhongshan, houjie town Town in Dongguan and other specialized meat products towns. Technology has helped many enterprises in Guangzhou, Meizhou, Zhongshan, Dongguan, Chaozhou and Chenzhou, Hunan.
★ Guangdong yellow rice wine and Lingnan characteristic fruit wine: screening strains for brewing Guangdong yellow rice wine, and studying the nutritional components and special functional components of Guangdong yellow rice wine; The directional control technology of ethyl carbamate in Guangdong rice wine was established. The traditional brewing technology was reformed, and a new semi-dry and semi-sweet Guangdong yellow rice wine was developed. Aiming at the Lingnan special fruits such as litchi, plum and olive, the special yeast for brewing special fruit wine was screened out. Develop new fruit wine products; To study the flavor substances and their dynamic changes of Lingnan characteristic fruit wine; Comprehensive utilization of by-products from fruit wine brewing. In recent years, it has carried out extensive cooperation with well-known liquor enterprises in and outside Fu Jia, Sanyou, Sanheba, Shunchangyuan, Shililing and Yonghong.
★ Flavors and fragrances: The extraction technology and characteristic flavor components of Lingnan special spices (cinnamon, star anise, citrus, agastache rugosa, agarwood, etc.) were studied. ); The production of natural milk flavor essence by directional enzymolysis technology and double enzyme coupling technology was studied. The production of meat flavor by controllable Maillard reaction and lipid oxidation reaction was studied. Industry-University-Research cooperated with Guangzhou Baihua Flavor & Fragrance Company, Guangzhou Minghua Company, Guangdong Huadong Company and other well-known companies at home and abroad, and jointly established "Flavor & Fragrance Joint Laboratory" with Guangdong Kang Ming Flavor & Fragrance Co., Ltd., 20 13. The research achievement "Research and Application of Citrus Essential Oil and Key Technologies in Flavor Production" won the second prize of Guangdong Science and Technology Award.
★ Cantonese-style baked products: In view of the problems of oil oxidation, mildew, sweetness, high oil and high sugar in Cantonese-style moon cakes and cakes, the quality change mechanism is discussed and fruit moon cakes and low-sugar moon cakes are developed; Cooperate with Guangzhou Restaurant Likoufu Food Co., Ltd. and other enterprises to develop external additives such as antioxidants, deoxidizers and mildew inhibitors for baking products, and achieve good results in the application of Cantonese moon cakes and other products; Cooperate with Xu Fuji Food Co., Ltd. and other enterprises to study low-sugar and low-calorie baked goods (such as Shaqima).
★ Cantonese traditional condiment: Study the fermentation strains, functional components, flavor mechanism, bacterial phase change and fermentation characteristics of Cantonese traditional douchi, soybean paste and Cantonese soy sauce; The dynamic model of bacteria, mold and yeast during the fermentation of Cantonese-style douchi was established, and the process was innovated, which shortened the fermentation period and improved the flavor of seasoning. Technical cooperation with Guangdong Yang Fan Company, Zhongshan Delicious Fresh and Puning Song Xing Soy Sauce Factory.
★ Lingnan characteristic agricultural products processing: yuba processing and safe production, plum vegetable processing, head vegetable processing, etc. In Zhaoqing, Qingyuan, Heyuan and other places, the preservation and cold chain storage and transportation technologies of chicken peaches, sugar oranges, tribute oranges and spring sweet oranges were vigorously promoted, so that more than 23,000 tons of sugar oranges and tribute oranges avoided the peak of centralized listing, more than 3,000 fruit farmers increased their income by 20%, and the economic benefits of transportation and marketing enterprises increased by more than 30%.
★ Natural products and functional products R&D: Taking Lingnan characteristic medicinal and food resources and characteristic agricultural and sideline products as the research objects, we systematically studied a variety of natural products and functional foods, made breakthroughs in the development and utilization of functional food resources, industrialized technology of separation and purification of functional components, functional evaluation of functional foods and structure-activity relationship research, and cooperated with many health care products companies in Industry-University-Research.
★ Rapid food detection technology: identify the categories of potential hazards (illegal additives, veterinary drug residues, etc.). ) in food; A highly selective biomimetic molecular recognition system was established, and a rapid detection technology of potential hazards in food was established by combining molecular imprinting technology, nanotechnology and electrochemical technology. The established detection method is simple, rapid, sensitive and low-cost, which is suitable for the rapid on-site detection of illegal additives and veterinary drug residues in animal-derived foods.
The four-year study campuses of this major are all in Baiyun Campus, which is a bit remote. Only two buses can go directly, and the subway will be connected in the future.
Moreover, this major has been changed to 3+ 1 study plan, that is, studying in school for three years, and internship in the factory is arranged by the school in senior year 1 year.
Now there is an international class, which lasts for five years. For details, please visit here:/info/1019/1445.htm.