Based on undergraduate education, the college vigorously develops postgraduate education. The discipline of food science and engineering has the right to grant first-class doctors and first-class masters. There are four doctoral programs in two disciplines: food science, grain and oil plant protein engineering, agricultural products processing and storage engineering, and aquatic products processing and storage engineering. Five master's programs in food science, agricultural product processing and storage engineering, fermentation engineering, food engineering and food processing and safety; Food science and engineering, food quality and safety, grape and wine engineering, and food quality and safety in China and Britain. Undergraduate students 172 1, doctoral students and master students 176.
Over the years, the college has continuously deepened the reform of education and teaching, continuously optimized the teaching content and personnel training mode, and formed a relatively complete curriculum system and personnel training system, with gradually broadened professional coverage and enhanced adaptability. The college attaches great importance to the cultivation of students' comprehensive quality, actively supports students to vigorously carry out second-class activities and social practice activities, and encourages students' personality development. At present, there are more than ten student associations, such as Food Court Association, Wine Culture Association, Foreign Language Association, Computer Association and Science and Technology Innovation Association, which provide a broad stage for students' comprehensive quality improvement and personality development. Graduates have a solid professional foundation, strong practical ability and high comprehensive quality, which are well received by employers.
Since the 11th Five-Year Plan, the College has made great progress and development in scientific and technological innovation. It has successively undertaken 62 major national scientific research projects such as the National "863" Plan and 62 provincial and ministerial projects, and undertaken 5 1 horizontal research projects entrusted by enterprises, with research funding of 51160,000 yuan, including 39.79 million yuan in horizontal funding. Won 12 national and provincial scientific research achievement awards and 6 authorized patents; Published more than 500 professional academic papers, 99 of which were included by SCI and EI. After years of hard work, the college has formed its distinctive academic advantages and characteristics. Agricultural products processing and storage engineering has obvious advantages; Food science has distinct characteristics. He has made great achievements in the research fields of grain and oil products processing, livestock products processing, garden products processing, wine brewing, food storage and logistics, food chemistry and nutrition, food quality and safety control technology and management, and has a high academic level.
Food science and engineering is one of the most promising disciplines in 2 1 century. With the development of industrialization, urbanization and modernization in China, with the change of development mode, the adjustment of economic structure and social transformation, it will provide rare development opportunities and broad development prospects for food science and engineering. At present, all the teachers and students in the college are taking Scientific Outlook on Development as the overall situation of college construction and development. In accordance with the requirements of building a strong cultural school, they adhere to the educational concept of running a school at the cultural level, educating people first, and putting academics first. They adhere to fine traditions, stabilize the scale, optimize the structure, strengthen the characteristics, be brave in innovation, take the scientific development road with quality improvement as the core, continuously improve the talent training system, optimize the discipline, specialty and talent training structure, and innovate the talent training mode. Strengthen educational practice, improve scientific and technological innovation ability, enhance social service ability, and strive to build the college into a leading innovation base for food science and engineering personnel training, scientific and technological innovation, social service and cultural inheritance with more obvious advantages in agricultural product processing and storage engineering and more distinctive food science characteristics.
competence
There are 22 full-time teachers in the college, including 7 professors, accounting for 31.82% of the total number of teachers; 7 associate professors, accounting for 31.82% of the total number of teachers; Master degree or above 19, accounting for 86.36% of the total number of teachers; 3 the doctor is reading; There are 9 young teachers, accounting for 40.9 1% of the total number of teachers, among which young teachers with graduate education account for100%; Four young teachers are working for doctoral degrees, accounting for 18. 18% of the total number of young teachers. There are 2 doctoral tutors, 14 master tutors, among whom 3 are selected as the second-level project of 15 12, and 1 person enjoys the special allowance of the State Council.
In terms of age, there are 9 young teachers aged 35 and below, accounting for 40.95438+0% of the total number of teachers; 35-55 years old 13 people, accounting for 59.09%. A large number of young and middle-aged teachers constitute the main body of the teaching team, and a considerable number of young teachers have formed a sufficient number of teachers' reserve resources, which has great development potential.
In terms of academic qualifications, there are 9 teachers with master's degree or above 19, accounting for 86.36% of the total number of teachers, including 9 doctors, accounting for 40.91%of the total number of teachers; Teachers with master's degrees 10, accounting for 45.45% of the total number of teachers; And there are 4 doctoral students. Among young teachers aged 35 and below, 100% have a master's degree or above. The academic level of teachers is being further improved.
From the structure of professional titles, there are 14 people with senior professional and technical positions, accounting for 63.64% of the total number of teachers; There are 8 people at intermediate level and below, accounting for 36.36%. Middle and senior intellectuals dominate the ranks.
From the perspective of academic affiliation structure, there are 9 graduates from our school, accounting for 40.9% of the total number of teachers, and 13 graduates from other universities, accounting for 59. 1% of the total number of teachers. Diversification of team sources has effectively promoted academic integration and promotion.
In recent years, with the continuous expansion of enrollment, the faculty of colleges and universities is very nervous. In this regard, on the one hand, the college actively introduced them, on the other hand, it adopted the policy of not asking what I have, but only asking what I use, and hired nine professors. In the process of development, the college has always regarded teacher training as the primary task of college construction, constantly revised the teacher training plan, and actively took measures to increase training. Since 1995, nine teachers have been sent to well-known schools and scientific research institutions to pursue doctoral degrees, accounting for 60% of young teachers. Two people went to Purdue University and the Chinese University of Hong Kong as visiting scholars. Three people have postdoctoral work experience. In order to fully cultivate and improve this highly educated team of teachers and be good at solving practical problems in production practice, 1 experienced professor was selected as the deputy county magistrate (city) of local science and technology for two sessions.
Department of food engineering
teacher
There are 9 full-time teachers, including 3 professors, 2 associate professors and 4 lecturers. Among them, there are 2 doctors, 4 masters and 2 doctoral students, initially forming a teaching team with young and middle-aged academic backbone, stable research direction, high academic level and academic level, reasonable structure and full of vitality and vitality.
Direction of teaching and scientific research
Food machinery, food storage, grain, oil and food processing, garden food processing, animal husbandry food processing and aquatic food processing.
achievements in scientific research
In recent years, the scientific research projects mainly include: Longkou High-tech Development Project, the Ninth Five-Year Key Research Project of the Ministry of Science and Technology, the Deep Processing of Wheat and Barley in the Science and Technology Department of Shandong Province, the National 863 Program, the National Natural Science Foundation of Shandong Province, the Shandong Provincial Science and Technology Commission, the Shandong Provincial Education Commission and other scientific research projects 16+. Many of these research projects are in the leading position in China, filling the gaps in domestic research. Won the gold medal of new products and technologies of the State Science and Technology Commission, the third prize of scientific and technological progress of Shandong Province, and the third prize of scientific and technological progress of Shandong Education Commission.
In recent years, he has published 88+ papers in domestic core academic journals such as China Agricultural Science, Journal of China Cereals and Oils, Food and Fermentation Industry, Food Science, Journal of Agricultural Engineering, Journal of Horticulture, Chemical Bulletin, Journal of China Agricultural University and Journal of Shandong Agricultural University, and edited and participated in 65,438 monographs.
Social welfare work
We can provide external technical services and cooperative research for the following projects: puffed grain food, nutritious and healthy food and extraction of functional factors, Taishan Ganoderma nutritious and healthy biscuits, preparation of edible hydroxypropyl waxy corn starch, nutritious and healthy oat noodles, nutritious and healthy pumpkin noodles, lysine spontaneous flour, Sumaru series nutritious cereals, high-energy calcium barley nutritious cereals, lysine nutritious instant noodles, advanced salad-free production technology and heat-resistant margarine production technology. Advanced hydrogen bomb oil production technology, fragrant peanut oil production technology, soybean separation pr production technology, peanut protein nutritious beverage production technology, crispy peanut production technology, fruit and vegetable processing technology, factory design, equipment selection and process design of food factory, extraction and application research of functional components such as allicin and polysaccharide, selection and matching of small starch machinery, design, installation and debugging of food machinery and refrigeration and storage, Fresh-keeping technology of fruits, vegetables and flowers transportation and its new product development, processing technology of whole protein chicken sausage products, best additive formula in chicken and beef products, processing technology of low-temperature ham products, processing technology of nutritional and health-care series meat products such as liver sausage and calcium sausage, processing technology of whole poultry products, processing technology of chilled meat production system, rapid tenderization and fresh-keeping technology of high-grade beef, processing technology of fermented dairy products, processing technology of series yogurt and colored milk, design and construction technology of dairy processing plants, production technology of ice cream and production technology of lead-free nutritious preserved eggs.
Department of food science
teacher
There are 8 teachers (1 overseas students, not counting professional titles and academic qualifications), including 3 professors, 2 associate professors and 1 lecturer 1 person, and the proportion of senior professional titles is 62%. There are 4 doctors and 2 masters.
Direction of teaching and scientific research
Food chemistry, food nutrition and hygiene, food health care, food safety and standardization, food analysis, food additives, food physiology and biochemistry, food factory design, food commercialization, food enterprise management.
Social services:
1. Mechanism and processing technology of ultra-fine low-temperature nutritional calcium sausage
2. Processing technology of double protein chicken sausage
3. Development of processing technology and equipment for non-fried fruit and vegetable chips.
4. Supercritical fluid extraction technology is used to extract natural physiologically active components (oil, pigment, lecithin, flavonoids and so on). )
5. Preservation technology of stone fruit (peach, plum, cherry, apricot)
6. Detection and analysis technology of pesticide residues, drug residues and heavy metals in food.
7. Conduct training courses on detection and analysis of pesticide residues, drug residues and heavy metals in food.
8 food quality and safety management planning and feasibility report
9 run food quality and safety (including domestic and foreign food quality standards) training courses.
10. Nutrition recipe design and nutrition food development
Department of Food Biotechnology
scientific research
In recent years, the scientific research projects mainly include: Longkou high-tech development project, research on fruit processing and industrialization technology of the Ministry of Science and Technology, anthocyanin production by roselle cells of Shandong Science and Technology Department, selection of aroma-producing and cider-killing yeast in Shandong Science and Technology Department, apple processing and industrialization development in Shandong Science and Technology Department, production of bio-acid malt by Shandong Education Department, and fruit wine research by Tai 'an Science and Technology Bureau. 5 horizontal research topics. Won two third prizes for scientific and technological progress in Shandong Province, two third prizes for scientific and technological progress in Tai 'an City, and national invention patent 1. He has published more than 20 professional papers in Food Microbiology, Food and Fermentation Industry, Industrial Microbiology, Food Science, Brewing, Grape and Wine, Cereals, Oils and Foodstuffs Science and Technology, Journal of Zhengzhou Grain University, Journal of Shandong Agricultural University and Journal of Bioengineering at home and abroad. Participated in two professional works.
Direction of teaching and scientific research
Food microorganisms; Fermentation engineering; Enzyme engineering; Genetic engineering; Breeding of food microorganisms; Study on flavor substances of fermented food: new technology, new process research and process design of fermented food.
Social services:
The following foreign technical services and cooperative research can be carried out: brewing technology, process design, equipment matching and selection of various fruit wines; Research and development of fresh cloudy apple juice: research and development of all kinds of beer, juice beer and flavor beer; Breeding of industrial microorganisms; Research and development of fruit distilled liquor, etc.