Admission Profile for Doctoral candidates of

Food Science and Engineering

1.食品科学与工程学科简介Introduction

河南工业大学食品科学与工程学科以传统的粮食科学为核心、以食品科学为基础支撑、粮食工程、油脂工程和粮油储藏三大特色优势全面发展的新兴学科，学科建设特色鲜明，优势突出，基础扎实且具有学科领域的实际竞争力。

The subject of food science and engineering in Henan University of Technology is a multidisciplinary that had traditional cereal science as its core and food science as its foundation. With the development of three characteristic research field (food engineering, oil engineering and grain and oil storage), the subject is becoming one of the most import New-rising subject. The subject construction has distinct characteristics, prominent advantages, solid foundation and practical competitiveness in the discipline field.

1959年开展本科教育，1981年国内首家招收“粮食贮藏”学科硕士研究生，开始开展硕士研究生教育，1995年前已经拥有食品科学、农产品加工及贮藏工程以及粮食、油脂及植物蛋白工程三个二级学科硕士学位授权点，2005年获批硕士学位一级学科授予权，2012年获批服务国家特殊需求博士人才培养项目，2014年获批“食品科学与工程”博士后科研流动站，

Undergraduate educationwas carried out in 1959,thenin 1981 the beginning of national first master`s degree that recruit postgraduate student for grain storage subject kicked off the postgraduate education phase for the department.

Till1995,the department alreadyhave three secondary discipline master's degree authorization centers(food science, agricultural products processing and storage engineering as well as grain, oil and vegetable protein engineering). In2005, the department werewere granted the first-level subject authorization of master's degree.In 2012,the departmentwas approved torecruitdoctoralcandidate to underthe national special needsdoctoral personnel training project.In 2014,the departmentwasofficiallyapproved to "Food Science and Engineering" post-doctorate Research&Developmentbase.

2015年“粮食产后安全及加工”学科群被确定为河南省优势特色学科建设工程一期建设的特色学科（A类）。截至2016年，已连续招收4届共34名博士研究生。

In 2015, the discipline group of "postpartum food safety and processing" was granted as the characteristic discipline (category A) in the first phase of Henan provincial characteristic & preponderant discipline construction project. Till 2016, 34 doctoral candidates have been enrolled in four consecutive sessions.

本学科现已成为国内粮油食品领域规模最大、专业设置最完整、具有鲜明专业特色和雄厚科技实力的学科，现拥有“小麦和玉米深加工国家工程实验室”、“粮食储运国家工程实验室”、“河南省粮食作物协同创新中心粮食储藏与加工技术创新平台（国家‘2011计划’）”、“食品科学实验教学中心”（国家级实验教学示范中心），以及国家粮食局粮油食品工程技术研究中心、河南省谷物资源转化与利用重点实验室、绿色粮油加工装备河南省工程实验室等8个省部级重点实验室、工程技术研究中心或工程实验室，具有国际一流的实验条件和技术开发平台，建有仿真模拟中试平房仓、谷物加工中试实验室、油料加工和综合利用中试实验室等中试科研平台，专用实验室面积达23056m2，先进仪器设备总价值近一亿元，是国家培养粮油食品专业高级人才的教育及科研的重要基地。

This discipline has become the largest and the most complete domestic subject in the field of grain, oil and food. With distinctive professional characteristics, it has strong scientific and technological strength. Now the department has the National Engineering Laboratory for Deep Processing of Wheat and Corn, the National Engineering Laboratory for Grain Storage and Transportation, and the Innovation Platform for Grain Storage and Processing Technology of Henan Food Crop Co-Innovation Center ( part of national `2011 Plan').

The department were also officially approved as food science experiment teaching center (national experimental teaching demonstration center), engineering technology research center. Besides, the grain conversion and utilization centre were set to the department by national bureau of grain food and Henan province government. Including provincial green grain and oil processing equipment engineering laboratory, 8 provincial key laboratories, engineering technology research center or engineering laboratory were assigned to the department.

With the first-class experimental conditions and technology development platform in the world, a simulation pilot grain storage warehouse, a grain processing pilot laboratory, a oil processing pilot laboratory, comprehensive utilization pilot laboratory and other pilot research platforms have been built in the department. The area of the dedicated laboratory is 23056m2, and the total value of the advanced instruments and equipment is nearly 100 million RMB. The department is an important base for the education and scientific research as well as training of high-level professional personnel in grain, oil and food specialty

本学科师资力量雄厚，团队建设科学合理，近年来通过引进国内外优秀人才、派出学者进修等方式，进一步改善了教学科研队伍的年龄、学缘和学历结构，形成了结构合理、人才优势明显的学科队伍。

The department has strong faculty team with reasonable and scientific team building. In recent years, by introducing excellent talents from home and abroad and sending scholars for further study, the age, academic background and academic structure of teaching and research teams have been further improved, and a disciplinary team with reasonable structure and obvious talent advantages has been formed.

目前，本学科专任教师76人，其中教授39人，博士生导师18人，汇集了国际标准化组织（ISO）食品技术委员会谷物与豆类分会主席、国际谷物科技协会（ICC）主席、中原学者、省级特聘教授等一批知名专家，拥有“粮油食品加工与新技术研究河南省优秀创新型科技团队”等省部级教学、科研团队8个，高级职称教师比例达90%，45岁以下、具有博士学位及10个月以上海外研修经历的教师比例分别为58%、83%和31%。

At present, thedepartment has76 full-time faculty members, including 39 professors,18doctoral supervisors,as well asa batch of famous experts, including thechairman ofthe international organization for standardization (ISO) food grains and beans branch, chairman of the international technical committee (ICC), chairman of the central plains of grain science and technology association scholar, distinguished professor at the provincial level. The department has eight provincial teaching and scientific research teams, such as "the grain and oil food processing and new technology research of Henan province outstanding innovation team of science and technology". Among them, the percent of senior teachers is 90%, and the percentage of teachers under the age of 45, granted with doctor degree and experienced research more than 10 months abroad is of 58%, 83% and 31% respectively.

2.Research Areas

本学科始终坚持以国家粮油食品工业和国民健康营养事业发展的需求为导向，以工程实践为特色，坚持科技创新与促进产业发展相结合，坚持建设粮油食品学科“特色鲜明、优势突出、国内一流、国际先进”的总目标，致力于建设粮油食品科学与工程领域的技术研发中心、学术研究中心和食品科学与工程领域高级专业人才培养中心。

This subject insists on demand-oriented developments of the national grain and oil food industry and the national health and nutrition industry, characterized by engineering practice, adheres to the combination of scientific and technological innovation and the promotion of industry development, keeps on constructing the overall goal of grain and oil food science with "characteristic, advantage prominent, domestic first-class, international advanced", and devotes to building the technology research and development center of grain and oil in the field of food science and engineering, academic research center and senior professional talent training center of food science and engineering.

通过60多年的建设，已构建了以下具有鲜明特色并且在国内外具有明显学术和技术优势的学科研究方向：

The following disciplines with distinctive characteristics and obvious academic and technological advantages at home and abroad have been established since more than 60 years’ construction:

2.1谷物科学与加工技术：

2.1 Cereal science and processing technology :

（1）谷物化学与品质；

(1) cereal chemistry and quality;

（2）谷物加工理论与技术；

(2) theory and technology of grain processing;

（3）谷物资源转化与利用；

(3) transformation and utilization of grain resources;

（4）谷物加工过程中营养组分保留与重组

(4) retention and recombination of nutrient components in grain processing

2.2粮食储藏理论与技术：

2.2 Theory and technology of grain storage :

（1）粮油储藏理论与技术；

(1) theory and technology of grain and oil storage;

（2）储粮害虫防控理论与技术；

(2) theory and technology of pest prevention and control in grain storage;

（3）农产品加工原理与新技术；

(3) processing principles and new technologies of agricultural products;

（4）果蔬采后生理及贮运技术；

(4) Research on physiological properties, storage and transportation technology of fruits and vegetables after harvest;

（5）农产品品质快速无损检测理论与技术

(5) theory and technology of quick and non-destructive test of agricultural product quality

2.3油脂化学与油料精深加工：

2.3 Lipid chemistry and deep processing of oil :

（1）脂质化学与品质；

(1) chemistry and quality of lipid;

（2）油脂加工理论与技术；

(2) theory and technology of oil processing;

（3）植物蛋白质化学与利用；

(3) chemistry and utilization of plant protein;

（4）油料精深加工

(4) deep processing of oil

2.4.食品科学：

2.4 Food science :

（1）传统粮油食品加工理论与技术；

(1) theory and technology of traditional food processing of grain and oil;

（2）主食品工业化理论与技术；

(2) theory and technology of main food industrialization;

（3）农产品加工原理与质量调控；

(3) processing principles and quality control of agricultural products;

（4）食品功能成分制备与评价

(4) preparation and evaluation of functional components of food

2.5.食品安全与营养：

2.5 Food safety and nutrition:

（1）粮油食品营养与品质控制；

(1) nutrition and quality control of cereals and oils;

（2）粮油及其制品营养活性因子调控；

(2) regulation of nutritive activity factors of cereals, oils and their products;

（3）粮油食品中污染物检测与控制；

(3) detection and control of pollutants in grain, oil and food;

（4）粮油食品加工过程中风险及危害因子分析与调控；

(4) analysis and regulation of risk and hazard factors in the process of grain, oil and food processing;

（5）粮油食品全产业链主要危害因子的监测与控制

(5) surveillance and control of major hazards in the whole industry chain of grain, oil and food