Standardized apartments are introduced into the dormitory of Chengdu Medical College, with 4-6 people. Indoor toilet, washstand.
Introduction to the Tuition of Chengdu Medical College The charging standards of all majors in our school are strictly implemented in accordance with the standards stipulated by the education authorities and the price departments of Sichuan Province. Business administration, information management and information system, health service and management are 4,440 yuan per student per academic year, applied psychology and biomedical engineering are 4,920 yuan per student per academic year, and other majors (including this college) are 5,000 yuan per student per academic year.
Brief introduction of food quality and safety specialty in Chengdu Medical College (four-year undergraduate, bachelor of engineering)
Training objective: to cultivate high-quality applied professionals who can develop morally, intellectually and physically in an all-round way, master the basic theories, knowledge, technologies and methods of food quality and safety, and engage in food production and management, quality and safety control, analysis and testing, supervision and management, safety evaluation and scientific research in food production, processing and circulation enterprises, food and agricultural products testing institutions, supervision and management departments and scientific research institutes.
Main courses: food technology, food sensory inspection, food physical and chemical inspection, food microbial inspection, food quality and safety management, food standards and regulations, food experimental design and statistical analysis, food chemistry, food biochemistry, food microbiology, food immunology inspection, food nutrition, food toxicology, food biotechnology, advanced mathematics, introduction to basic medicine, inorganic chemistry, organic chemistry and analytical chemistry.
Employment orientation: Graduates can engage in food-related inspection and testing, food safety and quality control, nutritional catering and dietary guidance in food (health food) production and processing circulation enterprises, food and drug inspection offices, industrial and commercial administrative departments, entry-exit inspection and quarantine bureaus, centers for disease control and prevention, nutrition departments of general hospitals and catering service industries.
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