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食品学院(College of Food Science and Technology)
 
  上海海洋大学食品学院,前身为吴淞水产学校水产制造科,创建于1912年,1952年命名为水产加工系,1986年更名为食品科学技术系,1993年成立食品学院。它担负着培养食品加工、食品安全、制冷与空调行业的高级技术的教学、科研和管理人才的任务。自1952年11月1日正式成立上海水产学院以来,我院(系)已为国家培养了食品加工、食品安全、制冷技术人才近8000名,遍布国内外水产、轻工、商业、外贸、交通、国防、电子工业、高等教育及科学研究等领域,不少毕业生还走上了重要领导岗位。
  自1984年起,我院开始招收食品化学、水产品干燥工程、水产品综合利用、水产食品冷冻工艺、水产食品冷冻工程、食品科学与工程、制冷及低温工程、食品科学、应用化学、生物学等硕士点及研究方向的研究生。我院还承担食品工程、动力工程、食品加工与安全研究方向的工程硕士及农业推广的硕士的培养。自2003年起,开始招收水产品加工及贮藏工程博士研究生。此外还设有食品工艺专业、制冷工艺等高职专业,在办学层次方面取得了丰富的经验。
    目前全院有食品科学与工程博士后科研流动站、食品科学与工程一级学科博士点、食品科学与工程一级学科硕士点,生物学、制冷及低温工程、应用化学3个二级学科硕士点和食品工程、动力工程专业硕士点,食品加工与安全农业推广硕士点;食品科学与工程、食品质量与安全、食品科学与工程(食品物流工程方向)、海洋生物制药、能源与动力工程(制冷)、建筑环境与能源应用工程(空调)、包装工程等7个本科专业及方向。学院拥有在校本科生1740名,博士、硕士研究生530名。2008年食品科学与工程专业被批准为国家级特色专业;2015年食品科学与工程专业顺利通过美国IFT食品专业国际认证,为今后学院进一步提升本科教育水平及培养国际化人才夯实了基础。
  学院拥有四个学科(系)、四个省部级实验室与中心、四个院级重点实验室、三个研究所和一批校企合作研究中心(室),分别为水产品加工及贮藏工程学科(系)、食品科学与工程学科(系)、制冷及低温工程学科(系)、化学学科(系);农业部冷库及制冷设备质量监督检验测试中心、国家淡水水产品加工技术研发中心(上海)、农业部水产品贮藏保鲜质量安全风险评估实验室(上海)、上海水产品加工及贮藏工程技术研究中心;化学实验中心实验室、食品工程实验室、制冷中心实验室、食品品质与安全控制实验室;海洋药物与健康食品研究所、食品包装技术研究所、蔬果保鲜技术研究所;食品热加工工程技术研究中心、海大·富煌巢湖三珍食品研究开发中心、海大·食品所食品安全研究中心、海大·储健堂河豚产业研究所、中日合作水产品加工利用研究中心、海大·丘比食品科学技术合作研究室。食品科学与工程学科被批准为上海市重点学科、一流学科、高原学科,食品质量与安全学科为上海市教委第五期重点学科;国际都市型食品物流(工程)、食品质量与安全(实验室)、食品科学与工程等先后获得上海市教育高地建设项目;食品冷藏链教学实验研究中心、食品基础实验室获财政部资助;食品安全战略研究中心获上海市高校高水平特色项目资助。
随着办学规模的不断扩大,学院已建成了一支知识结构合理、整体业务素质较高、善于科学研究的师资队伍。全院在职教职工132名,现有教授23人、副教授48人,博士生导师11人、硕士生导师55人。拥有国家百千万人才2 人、国家青年千人计划1人、上海市千人计划 2人、东方学者 8 人、优秀学科带头人 1 人、曙光学者4 人等优秀师资。学院还聘请了数十名国内外相关领域的知名专家和教授担任本学科名誉、客座或兼职教授,邀请他们定期来校讲学、联合培养研究生与合作研究等。
  近年来,学院承担了国家、省部和市级以上重大科研项目30余项,其中获奖成果5项,专利10余项,发表论文600余篇,撰写教材及专著10余部。追溯历史,水产品加工工艺、制冷工艺、罐头食品工艺、食品工艺(饮料)、食品检验等专业,在全国高等院校中都是首先创立的,为全国高校创建和发展食品科学、食品工程、制冷技术人才培养作出了贡献。

  此外,学院还积极拓展国内外学术交流与合作领域,充分利用外部资源。现已与美国、英国、加拿大、日本、挪威、爱尔兰、韩国、澳大利亚、新西兰、瑞典、越南、俄罗斯等国和包括台湾地区在内的国内外相关大学、研究所和企业进行学术交流、科技合作与人才培训。同时,学院与光明食品(集团)有限公司、百事食品(中国)有限公司、上海市食品研究所、上海伊禾农产品科技发展有限公司、富煌巢湖三珍食品有限公司等共同构建产学研合作联盟。上海爱普香料有限公司与上海廷亚制冷设备有限公司还在我院设立了专项奖学金。


General Introduction
  College of Food Science and Technology was founded in 1993, whose predecessor was the Department of Fishery Processing established in 1912, and later renamed as the Department of Food Science & Technology in 1986, now has become highly academic-integrated in the area of Eastern China with its characteristics of education, training and its strength of scientific research. The College of Food Science and Technology offers programs leading to B.S.A., M.S., and Ph.D. degrees.
  At present it consists of 4 departments offering 1 doctor program, 4 master programs, 7 undergraduate programs. Degree Programs as follows:

  1. Doctor's Degree
Food Science and Engineering  
  1. Master's Degree

Food Science and Engineering
Applied Chemistry
Biochemistry and Molecular Biology
Refrigerating and Cryogenic Engineering

  1. Bachelor's Degree

Food Science and Engineering
Food Quality and Safety
Heat Energy and Dynamic Engineering
Architectural Environment and Facility Engineering
Biopharmaceuticals
Packaging Engineering
Food Science and Engineering(Food Logistics Engineering)
  There are 132 full-time faculty members and assistant staffs in the college, among them are 23 professors and 48 associate professors, of who 60 have doctor degrees. Currently there are a total of 2270 full students, among them are 530 graduate students, 1740 undergraduate students.
  The college is committed to the promotion and advancement of Food Science and Technology. It shoulders a dual task of cultivation specialists in Food biotechnology, Food Processing, Packaging, Refrigerating Engineering, and of conducting basic and strategic research in aquatic products processing and technology, biological products of marine and limnology, and refrigerating engineering.
  The college has established academic exchanges with universities and institutions in the USA, Canada, UK, Republic of Korea, and especially with Japan. The Sino-Japanese cooperative research center for aquatic products processing achieved a lot and acquired a high reputation throughout the relevant fields of research.
  With the advantage of academics, advanced equipment, abundant and qualified faculties, as well as valuable scientific research results, the college of Food Science and Technology is promising to play a leading role in academic construction and scientific research, which characterize a prestigious institution.


The mission of the college
The mission of the college is to generate knowledge about foods through research, and to apply and disseminate knowledge through teaching and outreach. Goal of the college is to ensure the availability of safe, nutritious, appealing food, especially aquatic products with minimal environmental impact for the benefit of all people.
Scientific Research
In recent years several hundred achievements in scientific research and scores of technical patents have been gained in our college, and have produced significant social benefits and economical profits. Now a unique high-tech preference has been formed in the academic fields of food processing technology, food quality and safety, freshwater fisheries processing, aquatic product processing and utilization, food biotechnology, refrigeration and cold storage etc. Major fields include as follows: (1) Processing and Storage Engineering of Aquatic Products Disciplines such as Aquatic product processing and preservation, Utilization of marine biological resources/marine drug developing, Aquatic product value-added utilization, etc. (2) Food Science and Technology Disciplines such as Food biotechnology, Food processing engineering, Food nutrition and quality evaluation, Food safety and risk assessment, Functional components and Food innovation, etc. (3) Refrigeration and Cryogenics Engineering Disciplines such as Refrigeration facilities and heat dynamics, Refrigeration engineering, Cold chain engineering, etc.
Our guiding ideology of scientific research in the next phase is to strengthen the dynamics in scientific research, enhance the application and exploration researches in food science, especially in aquatic food processing. Taking knowledge innovation as motive force and transformation of scientific achievements as means we will contribute our best efforts to the economical construction throughout the country, particularly, Shanghai City.
Exchange & Cooperation

  The College of Food Science and Technology has established cooperative ties in different forms with various universities, research institutions and enterprises. There are national and international research institutes such as Cornell University, University of Georgia, Oregon State University, Auburn University, Japan International Research Center for Agricultural Sciences (JIRCAS), Tokyo University of Fisheries, Kyoto University, the North-Eastern University of Japan, Mie University, Pusan National University, Dublin­­-National University of Ireland (UCD), Taiwan Ocean University, with which we have conducted profound cooperation in scientific research as well as long-term cultivation for specialists. As for enterprises and institutes, China National Fisheries Group Co., Ltd, Pepsi Food(China)Co. Ltd, Bright Food(Group)Co. Ltd, Shanghai Food Research Institute, Shanghai Bright Dairy & Food Co., Ltd, Shanghai Cobtt Co., Ltd, Meilin Zhengguanghe Co., Ltd, Wuchang Fisheries Co., Ltd, as well as Fuhuang Caohu Sanzhen Food Co. Ltd and Chinese Center for Disease Control and Prevention are our cooperative partners in research, education and training of food science and technology. All these created a research mechanism for academic exchange, competition, opening-up and cooperation. Both Shanghai Apple Flavor and Fragrance Co. Ltd and Shanghai Tyacht Refrigeration Equipment Co. Ltd have set up special scholarships for our students and teachers.

 

联系地址:上海市临港新城沪城环路999号上海海洋大学182号信箱
电话:86-21-61900364  传真:86-21-61900365  学院信箱:spxy@shou.edu.cn
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