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Bachelor programs

Bachelor Requirements

  • 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
     

yesRequirements 

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


yesNon-Requirements (Electives)

Year Course No.

Course

Credits
1st 2nd
1st B3201992 Computer 2 2
1st B3201286 Fishery Raw Materials 2 -
1st   Second Foreign Language 2 2
2nd B3202J40 Statistics - 3
2nd B3202A33 Food Packing - 2
3rd B3203M85 Microbiology(Lab)(2) - 1
3rd B3203U07 Genetics 3 -
3rd B3203897 Quality Control 2 -
3rd B3203A39 Refrigeration Machinery 2 2
3rd B3203A38 Frozen Foods Technology 2 2
3rd B3203J51 Cell Biology 3 3
3rd B3203E53 Lipid Chemistry 3 -
3rd B3203449 Biochemistry(Lab)(2) 1 -
3rd B3203A30 Foods Technology(Lab)(2) 2 -
3rd B3203A26 Food Chemistry(2) - 2
3rd B3203R70 Instrumental Analysis 2 2
3rd B3203815 Lipid Processing - 2
3rd B3203V50 Canning Technology - 2
4th B3204A23 Food Analysis(2) - 2
4th B3204A60 Food Sanitation 3 -
1st B3201830 Physical Chemistry 3 3
3rd B3203A52 Fermentation - 3
3rd B3203I34 Special topics in food 1 1
4th B3203446 Biochemistry(3) - 3
4th B3204A61 Introductory Food Machinery 2 -
4th   Scientific Writing 1 -
4th B3204N70 Vegetable and meat Processing 2 2
4th B3204A18 Food Engineering 3 3
4th B3204A48 Food Additives 2 -
4th B3204U93 Enviromental Chemistry 2 -
4th   Food Processing Plant Design 2 -
4th   Plant Management - 2
4th B3204277 Fishery Chemistry(2) - 2
4th   Functional Properties of Food Components - 2
4th B3204J25 Thesis - 2
4th B3204A70 Microbiology of foods(Lab) 2 -
4th   Nutrition(Lab)(2) 2 -
 

 

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