Purpose

The purpose of the BSc Food Quality and Safety Programme is to provide students, based at South China Agricultural University, with deep knowledge of the chemical and biochemical nature of foods with the objective of applying this technical knowledge in the production of high quality, safe and nutritious foods for the future, through the selection of appropriate preservation and processing methods for sustainable global food production and supply.

Values

We value academic excellence in the scientific discipline of food science, the development of success skills in critical thinking, communication, interaction (teamwork, leadership, networking, interpersonal skills) and a commitment to the highest standards of professional integrity and ethical values.

 

Nature of Learning Environment Teaching and Learning Approaches

We provide learning opportunities, primarily through the medium of English, in a variety of environments (classroom, laboratory, e-learning and self-directed projects), assessing our students using diverse range of methodologies (essays, multiple choice tests, oral tests, assignments, presentations, practical books, laboratory research) with the overarching aim of producing graduates who are lifelong learners who can make valuable contributions to the future of the food industry.

1 - Demonstrate a deep knowledge of (i) structure & properties of food components, (ii) chemical changes during processing, storage & utilization of foods; (iii) principal toxicological hazards in foods & apply this knowledge to their control; (iv) latest methodologies in traceability & authentication
2 - Integrate and apply food science principles (food chemistry, microbiology, processing, etc.) to produce quality and safe foods and solve problems of significance in the food industry
3 - Perform a range of qualitative and quantitative chemical, and biological analyses of foods and demonstrate a good understanding of the principles behind these methods
4 - Articulate the impact of the principal pathogenic, spoilage and beneficial microorganisms on food systems and demonstrate an advanced knowledge of the latest methodologies available for pathogen detection and characterisation
5 - Demonstrate knowledge of conventional & sustainable emerging unit operations in processing, underpinned by an understanding of their environmental impact & their potential to optimise quality and nutritive value of foods of the future while processing them in a more environmentally friendly manner
6 - Demonstrate a clear understanding of nutrient requirements for a healthy and balanced diet and the importance of balancing dietary needs in terms of maintaining food systems within environmental limits
7 - Demonstrate a clear understanding of Global Food Regulation, Policy and Security and also the issues of Food Access and Availability
8 - Maintain an awareness of current and potential future issues of significance in particular the sustainable manufacture of quality and safe foods
9 - Integrate success skills in areas such as communication, critical thinking/problem solving, information acquisition and organization to develop as life-long learning professional food scientists
10 - Integrate success skills in areas such as communication, critical thinking/problem solving, information acquisition and organization to develop as life-long learning professional food scientists

Module ID	Module Title	Trimester	Credits
Stage 1 Core Modules
GDIC1001K	English for University Studies	Autumn	10
GDIC1009K	C Language Programming	Autumn	5
GDIC1014K	Inorganic & Analytical Chem	Autumn	5
GDIC1015K	Chemistry Experiments 1	Autumn	5
GDIC1019K	Advanced Mathematics I (FQS)	Autumn	5
GDIC1002K	English Gen Academic Purposes	Spring	10
GDIC1016K	Chemistry Experiments 2	Spring	5
GDIC1017K	Organic Chemistry	Spring	5
GDIC1020K	Advanced Mathematics II (FQS)	Spring	5
GDIC1021K	College Physics (Theory & Experiments)	Spring	5
Stage 1 Core Modules
Stage 2 Core Modules
FDSC2026K	Plant Products - Raw materials and commodities	Autumn	5
FDSC2027K	Microbiology	Autumn	5
GDIC2001K	Academic Writing & Com Skills	Autumn	5
GDIC2008K	Probability & Statistics	Autumn	5
GDIC2010K	Microbiology - Experiments	Autumn	5
GDIC2012K	Biochemistry (Theory&Experiments) FQS+Hort	Autumn	5
AESC2009K	Microbiology in Action: Food, Health, Environment	Spring	5
FDSC2024K	Food Chemistry A	Spring	5
FDSC2025K	Human Nutrition	Spring	5
GDIC2002K	Eng Specific Academic Purpose	Spring	5
GDIC2004K	Linear Algebra	Spring	5
GDIC2006K	Food Analysis (Theory and Experiments)	Spring	5
Stage 2 Core Modules
Stage 3 Core Modules
FDSC3023K	Animal Products	Autumn	5
FDSC3024K	Food Process Technology I SCAU	Autumn	5
FDSC3025K	Adv. Food Safety&Security Pt 1	Autumn	5
GDIC3011K	Instrumental Analysis of Food (Theory & Experiments)	Autumn	5
GDIC3014K	Microbiological Examination of Food (Theory and Practice)	Autumn	5
HORT4017K	Post Harvest Physiology: Fresh Produce Supply Chain Management	Autumn	5
BIOL3003K	Big Data Bioinformatics	Spring	5
FDSC3022K	Sustainability in Diet:	Spring	5
FDSC3026K	Food Safety and Security Part 2: Food Toxicology	Spring	5
FDSC4072K	Food Safety and Security Part 1: Traceability and Authenticity	Spring	5
GDIC3009K	Food Quality Control & Management (Theory & Practice)	Spring	5
GDIC3026K	Food Additives	Spring	5
Stage 3 Core Modules
Stage 4 Core Modules
GDIC3023K	Graduation Thesis/Design - FQS	2 Trimester duration (Aut-Spr)	15
FDSC4074K	Global Food Production & Marketing	Autumn	5
FDSC4075K	Food Process Technology IISCAU	Autumn	5
FDSC4076K	Local Food Production	Autumn	5
GDIC3027K	Food Safety Supervision&Mngt	Autumn	5
GDIC3033K	Intro to Functional Food SCAU	Autumn	5
BIOL4000K	Sc. Writing & Communication	Spring	5
FDSC4073K	Food Security: Food Access	Spring	5
GDIC3004K	Graduation Practice	Spring	10
Stage 4 Core Modules