→ College of Public Health

This major trains students with background of basic medicine, clinical medicine, preventive medicine, food engineering foundation, theoretical knowledge of nutrition, food science, food safety, and food laws and regulations. Graduates of the major will excel at nutrition guidance and education, diet therapy, food safety supervision, food quality control, prevention, and health care skills. They can be engaged in front-line jobs in clinical nutrition, food safety, prevention, and health care. This major has a team of teachers with an international perspective and it was rated as an excellent teaching team at the municipal level in 2011. In terms of scientific research, it has undertaken 3 projects of National Natural Science Foundation in China and 5 provincial and ministerial scientific research projects.

Core courses:

Basics of Disease, Medical Chemistry, Molecular Biology Technology, Biochemistry, Normal Human Body, Microbiology and Immunology, Introduction to Clinical Medicine, Introduction to Food Engineering, Food toxicology, and Food Chemistry, etc.