Admissions Brochure: Huizhou-Style Fermented Foods and Health Micro-program
I. Program Introduction
The establishment of the Huizhou-style Fermented Foods and Health Micro-program actively aligns with the development strategies and objectives of the nation, Anhui Province, Huangshan City, and Huangshan University. China's health industry plan, the Yangtze River Delta regional blueprint for green food industry growth, Anhui Province's cultivation plan for the top ten emerging industries, and Huangshan City's 14th Five-Year Plan all emphasize focused development on emerging industries like green food and life health. Given the close relevance of the Food Science and Engineering major to these emerging industries, this micro-program leverages Huangshan University's achievements in Huizhou-style fermented foods research and integrates Huangshan City's unique fermented food cultural resources and industrial development needs (e.g., Qimen Black Tea & An Tea, Stinky Mandarin Fish & Dao Ban Xiang cured pork, Rice Wine & Baijiu liquor). It aims to cultivate innovative and practically skilled composite application-oriented professionals in Huizhou-style fermented foods and health.
Oriented towards meeting Huangshan City's talent demands in the green food industry and committed to inheriting and promoting Huizhou-style fermented food culture and techniques, this micro-program relies on the established Huangshan Innovation Center for Huizhou-style Prepared Dishes and Functional Bio-products. Guided by the OBE (Outcome-Based Education) philosophy and adhering to principles of industry-education integration, university-enterprise cooperation, and science-education synergy, the program emphasizes practical training. It focuses on developing students' practical innovation capabilities through thematic modules, building a curriculum centered on solving real-world problems within the Huizhou fermented foods industry. This curriculum integrates interdisciplinary knowledge from food fermentation science, fermentation engineering, nutrition and health science, rapid detection technology, and others, encompassing both theoretical and practical courses. It aims to guide students in deeply exploring the R&D and creation processes of Huizhou fermented foods, stimulating self-directed learning motivation, and cultivating the theoretical knowledge, practical skills, and innovative thinking needed to identify, analyze, and solve professional problems. By enhancing students' comprehensive qualities, the program explores new talent cultivation strategies that integrate industry and education, foster university-enterprise collaboration, and merge science and education, ultimately producing professionals with integrated application capabilities.
II. Program Objectives
Aligned with national New Engineering initiatives and the demands of Anhui Province, Huangshan City, and the Yangtze River Delta region for talent in green food, life health, and Huizhou fermented foods and health, this micro-program aims to cultivate composite application-oriented professionals. Graduates will understand the unique culture and technical essence of Huizhou traditional fermented foods while mastering the fundamental theories, knowledge, and skills related to Huizhou fermented foods and health. They will also possess strong practical abilities, learning capacity, and innovation/entrepreneurship potential as composite talents for the fermented foods industry. The expected learning outcomes are:
Professional Knowledge: Master the basic theories of Food Fermentation Science, Fermentation Engineering, Nutrition and Health, and Food Safety Rapid Detection Technology; acquire fundamental theoretical and practical knowledge in instrumental analysis and new fermented product development required by the program.
Practical Abilities: Possess practical skills and innovative awareness for production, processing, quality control, and nutrition & health evaluation within fermented food sectors such as the alcohol industry (beer, fruit wine, Baijiu, rice wine), aquatic/livestock processing industry (Stinky Mandarin Fish, Dao Ban Xiang, ham, etc.), and tea industry (Qimen Black Tea, An Tea).
Ideological & Political Education: Demonstrate strong social responsibility and possess good professional ethics in food production and safety.
Ⅲ. Curriculum
IV. Target Applicants & Requirements
(1) Target Students:
Sophomore students from all science and engineering majors at the university, open for voluntary enrollment.
(2) Prerequisite Courses:
Completion of relevant courses such as Advanced Mathematics and Biochemistry.
(3) Academic Performance:
Students with good academic standing (no outstanding credit deficiencies during their completed years in their major) and sufficient academic capacity.
(4) Enrollment Quota:
Planned intake: 30-40 students for this cohort.
V. Teaching Arrangements
The Huizhou-style Fermented Foods and Health Micro-program has a duration of 1.5 years, divided into 3 semesters. This cohort commences in the Spring semester of 2025 at Huangshan University's Lvshui Campus. Classes will be organized in dedicated cohorts, primarily scheduled during short semesters, weekends, and some evenings. Instruction will primarily utilize a hybrid model (online as the main mode, supplemented by offline sessions), except for practical training hours.
VI. Course Grading
Course grades for the micro-program will be recorded on the student's micro-program transcript. Failure in a micro-program course does not affect eligibility for awards, honors, or graduation from the primary degree program. Enrollment in the micro-program will be terminated under the following circumstances:
(1) Withdrawal from the primary degree program has been processed;
(2) Expulsion from the university;
(3) Unexcused absence from micro-program studies for two consecutive weeks;
(4) Voluntary withdrawal by the student.
VII. Management & Certificate
Management follows Huangshan University's Interim Measures for Micro-program Construction and Management and relevant undergraduate teaching regulations and student management policies.
Micro-programs constitute non-degree education. They are not noted on the China Higher Education Student Information Network (CHSI) / Xuexin Wang, do not confer a degree, and do not change the student's primary major affiliation.
Students who complete all courses specified in the micro-program curriculum and earn the required credits will have their records reviewed by the School of Life and Environmental Science. Approved records will be submitted to the Academic Affairs Office and cooperating partners for final approval. Students meeting all requirements will be awarded a Micro-program Certificate. Students failing the final approval or who do not complete the required credits before graduating from their primary major will receive only a transcript of completed micro-program courses. Courses completed with a passing grade may, upon student application, be used to substitute credits for general elective courses within the primary degree program.
VIII. Application Process & Selection
Interested students must submit application materials (Application Form for Huizhou-style Fermented Foods and Health Micro-program and Summary Sheet for Huizhou-style Fermented Foods and Health Micro-program Applicants) via email to 600078@hsu.edu.cn by May 5, 2025. Email subject line must be: Name + Student ID + School + Huizhou-style Fermented Foods and Health. The Admissions Panel of the School of Life and Environmental Science will review applications, determine a provisional admission list, and publish the final list after public announcement without objections.
IX. Tuition Fees
Implemented in accordance with the university's Micro-program Construction and Management Measures. No tuition fees will be charged.