Bachelor programs

135 credits are required (general requirements: 28 cr; professional requirements: 68 cr; electives: 39 cr)
Requirements: Chinese, Foreign Language, Chinese History, Chinese Constitution, Calculus, General Physics, General Physics (Lab), General Biology, General Biology (Lab), General, Chemistry, General Chemistry (Lab), Introductory Fishery Science, Analytical Chemistry, Analytical Chemistry (Lab), Food Technology (I), Food Technology (II), Organic Chemistry, Organic Chemistry (Lab), Microbiology (General Microbiology), Microbiology (Lab), Food Technology (Lab), Biochemistry (Lab), Fundamental Food Engineering, Biochemistry (I), Food Chemistry (I), Food Analysis (I), Microbiology of Food, Biostatistics, Biochemistry, Nutrition (I), Fishery Chemistry, Seminar

Year	Course No.	Course	Credits
Year	Course No.	Course	1^st	2^nd
1^st	B3201H61	Chinese	3	3
1^st	B3201411	Foreign Language	3	3
4^th	B3204135	Chinese History	2	2
2^nd	B3202139	Chinese Constitution	2	2
1^st	B3201M97	Calculus	3	3
1^st	B3201L66	General Physics	2	2
1^st	B3201L67	General Physics(Lab)	0	0
1^st	B3201L62	General Biology	2	2
1^st	B3201L63	General Biology(Lab)	0	0
1^st	B3201L60	General Chemistry	3	3
1^st	B3201L61	General Chemistry (Lab)	0	0
1^st	B3201295	Introductory Fishery Science	2	-
1^st	B3201171	Analytical Chemistry	2	2
1^st	B3201172	Analytical Chemistry(Lab)	0	0
1^st	B3202A32	Food Technology(I)	-	3
2^nd	B3202A32	Food Technology(II)	3	-
2^nd	B3202601	Organic Chemistry	3	3
2^nd	B3202602	Organic Chemistry(Lab)	0	0
2^nd	B3202L68	Microbiology(General Microbiology)	3	3
2^nd	B3202L69	Microbiology(Lab)	1	-
3^rd	B3203A29	Food Technology(Lab)	0	2
2^nd	B3202448	Biochemistry(Lab)	0	1
2^nd	B3202A17	Fundamental Food Engineering	-	3
2^nd	B3202451	Biochemistry (I)	-	3
3^rd	B3203A25	Food Chemistry (I)	3	-
3^rd	B3203A22	Food Analysis (I)	2	-
3^rd	B3203A54	Microbiology of Food	-	3
2^nd	B3202J40	Biostatistics	3	-
3^rd	B3203452	Biochemistry	3	-
3^rd	B3203U79	Nutrition (I)	-	3
4^th	B3204277	Fishery Chemistry	2	-
4^th		Seminar	-	1

Year	Course No.	Course	Credits
Year	Course No.	Course	1^st	2^nd
1^st	B3201992	Computer	2	2
1^st	B3201286	Fishery Raw Materials	2	-
1^st		Second Foreign Language	2	2
2^nd	B3202J40	Statistics	-	3
2^nd	B3202A33	Food Packing	-	2
3^rd	B3203M85	Microbiology(Lab)(2)	-	1
3^rd	B3203U07	Genetics	3	-
3^rd	B3203897	Quality Control	2	-
3^rd	B3203A39	Refrigeration Machinery	2	2
3^rd	B3203A38	Frozen Foods Technology	2	2
3^rd	B3203J51	Cell Biology	3	3
3^rd	B3203E53	Lipid Chemistry	3	-
3^rd	B3203449	Biochemistry(Lab)(2)	1	-
3^rd	B3203A30	Foods Technology(Lab)(2)	2	-
3^rd	B3203A26	Food Chemistry(2)	-	2
3^rd	B3203R70	Instrumental Analysis	2	2
3^rd	B3203815	Lipid Processing	-	2
3^rd	B3203V50	Canning Technology	-	2
4^th	B3204A23	Food Analysis(2)	-	2
4^th	B3204A60	Food Sanitation	3	-
1^st	B3201830	Physical Chemistry	3	3
3^rd	B3203A52	Fermentation	-	3
3^rd	B3203I34	Special topics in food	1	1
4^th	B3203446	Biochemistry(3)	-	3
4^th	B3204A61	Introductory Food Machinery	2	-
4^th		Scientific Writing	1	-
4^th	B3204N70	Vegetable and meat Processing	2	2
4^th	B3204A18	Food Engineering	3	3
4^th	B3204A48	Food Additives	2	-
4^th	B3204U93	Enviromental Chemistry	2	-
4^th		Food Processing Plant Design	2	-
4^th		Plant Management	-	2
4^th	B3204277	Fishery Chemistry(2)	-	2
4^th		Functional Properties of Food Components	-	2
4^th	B3204J25	Thesis	-	2
4^th	B3204A70	Microbiology of foods(Lab)	2	-
4^th		Nutrition(Lab)(2)	2	-