內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院研究生招生是一個不錯的學(xué)院，深受考研人的追捧，本校每年會有數(shù)千名研究生招生的名額，研究生報考錄取比在3:1左右，難度中等，部分熱門的研究生專業(yè)研究生報考錄取比會更高一點(diǎn)， 食品科學(xué)與工程學(xué)院是學(xué)校里比較好的一個院系，請各位準(zhǔn)備報考內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院研究生招生的同學(xué)注意，該院系有以上多個專業(yè)在招生研究生，歡迎各位同學(xué)報考內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院研究生招生。

強(qiáng)烈建議各位準(zhǔn)備考內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院研究生招生的同學(xué)準(zhǔn)備一些基本的歷年考研真題、研究生學(xué)姐學(xué)長的筆記、考研經(jīng)驗(yàn)等等（考研派有考研經(jīng)驗(yàn)頻道，也有考研派微信公眾號、考研派APP等產(chǎn)品平臺，里面有不少研究生會免費(fèi)解答你的考研問題，助你考研一臂之力）

內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院農(nóng)產(chǎn)品加工及貯藏專碩培養(yǎng)方案

（083203） 農(nóng)產(chǎn)品加工及貯藏工程專業(yè)學(xué)位教育碩士研究生培養(yǎng)方案
 
一、培養(yǎng)目標(biāo)
1、思想品德：掌握馬列主義、毛澤東思想、鄧小平理論和“三個代表”的重要思想，擁護(hù)黨的基本路線和方針政策，熱愛祖國，遵紀(jì)守法，品德高尚，學(xué)風(fēng)嚴(yán)謹(jǐn)，具有較強(qiáng)的事業(yè)心和團(tuán)結(jié)協(xié)作精神及為科學(xué)勇于獻(xiàn)身的精神，積極為社會主義現(xiàn)代化建設(shè)事業(yè)服務(wù)。
2、業(yè)務(wù)素質(zhì)：掌握本學(xué)科堅實(shí)寬廣的基礎(chǔ)理論和系統(tǒng)深入的專業(yè)知識；深入了解國內(nèi)外本學(xué)科現(xiàn)代理論與技術(shù)的發(fā)展水平和動態(tài)，具備獨(dú)立從事科學(xué)研究工作的能力；在科學(xué)或?qū)ｉT技術(shù)上做出創(chuàng)造性的成果。
3、身心素質(zhì)：具有良好的心理素質(zhì)，掌握科學(xué)的健身方法，身體健康。
二、學(xué)科領(lǐng)域與特色
____農(nóng)產(chǎn)品加工及貯藏工程專業(yè)是本學(xué)科研究比較深入的領(lǐng)域， 1998年獲得碩士學(xué)位授予權(quán)。本專業(yè)研究內(nèi)容貼近于食品加工，側(cè)重于研究各類食品的加工過程，同時進(jìn)一步探索新型食品中的活性成分。農(nóng)產(chǎn)品加工及貯藏工程專業(yè)的學(xué)習(xí)縮短理論與實(shí)踐的距離，將各種加工技術(shù)與生活實(shí)踐結(jié)合，使食品生產(chǎn)企業(yè)生產(chǎn)出安全、完整和完美的健康食品。
三、研究方向
（一）畜產(chǎn)品加工原理與技術(shù)
____掌握各種畜產(chǎn)品安全問題，從食品的采購、預(yù)處理、半成品及成品的加工過程研究各種食品的加工原理和加工技術(shù)，食品中主要微生物的基礎(chǔ)性研究以及現(xiàn)代畜產(chǎn)品加工技術(shù)的應(yīng)用性研究等。
指導(dǎo)教師：張和平、范貴生、楊軍、莎麗娜
（二）植物性食品加工與貯藏
____掌握植物性食品的生長特性的基礎(chǔ)性研究，各種植物性食品種質(zhì)的發(fā)掘、改良、創(chuàng)新、評價及加工實(shí)踐的方法，以及植物性食品中生物活性成分的基礎(chǔ)性研究等。
指導(dǎo)教師：趙麗芹、李正英、張美麗
四、培養(yǎng)年限
____碩士研究生一般為 3年。允許研究生分段完成學(xué)業(yè)，碩士研究生累計在學(xué)年限不超過5年。碩士研究生課程學(xué)習(xí)時間一般為1年半。
五、課程設(shè)置和學(xué)分要求
____研究生必須完成本專業(yè)學(xué)位課程和必修、選修課程的學(xué)習(xí)，總學(xué)分不少于 32學(xué)分(不包括同等學(xué)力或跨專業(yè)補(bǔ)修課學(xué)分)。學(xué)位課程及格成績?yōu)?0分，其它課程及格成績?yōu)?0分。碩士研究生須按培養(yǎng)計劃確定的課程修課，一般不得隨意更改。學(xué)位課考試不及格只允許補(bǔ)考一門考試。研究生的選修課由指導(dǎo)教師根據(jù)培養(yǎng)要求和論文課題研究需要在本學(xué)科培養(yǎng)方案設(shè)置的選修課程中選定。
____同等學(xué)力或跨專業(yè)的碩士研究生必須按要求補(bǔ)修 2—3門以上大學(xué)本科生主干課程，并報研究生處備案。成績60分為及格，并記入成績檔案，注明“本科”字樣，不記入學(xué)分。
____大學(xué)期間已通過外語六級考試者可免修碩士研究生外語，但必須參加過關(guān)考試。
____綜合專題（ Seminar）要求在學(xué)期間必須做3次本學(xué)科領(lǐng)域的研究報告，參加10次以上Seminar活動，計1學(xué)分。
六、培養(yǎng)環(huán)節(jié)
1、制定個人培養(yǎng)計劃：研究生培養(yǎng)計劃分為課程學(xué)習(xí)計劃和論文研究計劃。課程學(xué)習(xí)計劃應(yīng)在研究生入學(xué)后的1個月內(nèi)，由指導(dǎo)教師根據(jù)本學(xué)科的培養(yǎng)方案和研究生的實(shí)際情況制定。研究論文計劃與期中考核一并提交。
2、中期考核和開題報告：研究生應(yīng)在閱讀大量文獻(xiàn)（中外文文獻(xiàn)總數(shù)不得少于50篇）的基礎(chǔ)上提出研究計劃，并寫出開題報告。開題報告格式內(nèi)容包括：題目、研究意義、國內(nèi)外研究現(xiàn)狀分析、研究目標(biāo)、研究內(nèi)容和擬解決的關(guān)鍵問題、研究方法、技術(shù)路線、研究方案及可行性分析、研究計劃及預(yù)期成果。開題報告完成后，由導(dǎo)師組織召集3人以上專家組成的評審小組會議，對學(xué)生所做的開題報告進(jìn)行評審，提出具體的評價和修改意見。
____中期考核參照《內(nèi)蒙古農(nóng)業(yè)大學(xué)研究生中期考核規(guī)定》進(jìn)行。開題報告和中期考核一般于第四學(xué)期第三周前完成。不通過者可重做，重做通過者推遲半年畢業(yè)，重做仍不通過者終止培養(yǎng)。
３、實(shí)踐教育：研究生應(yīng)參加教學(xué)實(shí)踐。教學(xué)實(shí)踐安排在第二、三學(xué)年，由教研室組織研究生參加本科生的部分教學(xué)工作。可以講部分章節(jié)，也可以指導(dǎo)實(shí)驗(yàn)、實(shí)習(xí)等。教學(xué)工作不少于 40個學(xué)時。完成教學(xué)任務(wù)后應(yīng)由指導(dǎo)教師寫出評語，合格者給予1學(xué)分。
七、學(xué)位論文工作
____學(xué)位論文工作是研究生培養(yǎng)的重要組成部分，是對研究生進(jìn)行科學(xué)研究或承擔(dān)專門技術(shù)工作的全面訓(xùn)練，是培養(yǎng)研究生綜合運(yùn)用所學(xué)知識發(fā)現(xiàn)問題、分析問題和解決問題能力的主要環(huán)節(jié)。碩士生論文科研時間不少于１年。學(xué)位論文應(yīng)為研究性論文。導(dǎo)師應(yīng)對學(xué)生的論文工作進(jìn)行中期檢查，及時指導(dǎo)。碩士研究生在學(xué)期間要求發(fā)表與論文內(nèi)容相關(guān)的文章 1篇，文章發(fā)表或被刊物正式錄用后才可以申請論文答辯。

內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院農(nóng)產(chǎn)品加工及貯藏碩士培養(yǎng)方案

內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院食品科學(xué)碩士培養(yǎng)方案

內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院畜產(chǎn)品安全生產(chǎn)碩士培養(yǎng)方案

內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院聯(lián)系方式

•       地址            內(nèi)蒙古呼和浩特市昭烏達(dá)路306號
•       郵編            010018
•       電話            0471-4309231
•       郵箱            shipin@imau.edu.cn 

內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院簡介

食品科學(xué)與工程學(xué)院始建于1988年，下設(shè)食品科學(xué)與工程系、食品質(zhì)量與安全系、包裝工程系、乳品工程系等4個教學(xué)系和1個實(shí)驗(yàn)管理中心。擁有“乳酸菌與發(fā)酵乳制品”省部共建協(xié)同創(chuàng)新中心、“乳酸菌篩選與乳品發(fā)酵技術(shù)”國家地方聯(lián)合工程實(shí)驗(yàn)室、“畜產(chǎn)品加工”國家級特色優(yōu)勢學(xué)科專項資助實(shí)驗(yàn)室、“乳酸菌與發(fā)酵乳制品”國家奶牛體系加工研究室、“乳品生物技術(shù)與工程”教育部重點(diǎn)實(shí)驗(yàn)室、“乳品生物技術(shù)”教育部工程研究中心、農(nóng)業(yè)部東北區(qū)域農(nóng)業(yè)微生物資源利用科學(xué)觀測實(shí)驗(yàn)站、農(nóng)業(yè)部奶制品加工重點(diǎn)實(shí)驗(yàn)室、農(nóng)業(yè)部發(fā)酵乳品加工技術(shù)集成科研基地、“乳酸菌與乳品發(fā)酵劑”自治區(qū)工程實(shí)驗(yàn)室、“乳酸菌與發(fā)酵乳制品”自治區(qū)協(xié)同創(chuàng)新中心、“乳品生物技術(shù)與工程”自治區(qū)重點(diǎn)實(shí)驗(yàn)室、“乳制品研究”自治區(qū)重點(diǎn)開放實(shí)驗(yàn)室、“畜產(chǎn)品加工”內(nèi)蒙古工程技術(shù)研究中心以及“益得”乳制品實(shí)驗(yàn)廠。
學(xué)院現(xiàn)有在校本科生1833名、碩士研究生352名，博士研究生58名；有教職工88名，其中教授26人、副教授23人，博士生導(dǎo)師20人、碩士生導(dǎo)師44人，有60位博士學(xué)位獲得者，具有博碩士學(xué)位教師占專任教師總數(shù)的98.55%。專任教師中“長江學(xué)者獎勵計劃”特聘教授和國家杰出青年科學(xué)基金1人、國家優(yōu)秀青年基金2人、享受政府特殊津貼專家2人、全國先進(jìn)工作者1人、國家“百千萬人才工程”1人、全國農(nóng)業(yè)科研杰出人才1人、國家“萬人計劃”科技領(lǐng)軍人才1人、教育部新世紀(jì)人才1名、自治區(qū)“新世紀(jì)321人才工程”一、二層人選8人、入選自治區(qū)“333人才引進(jìn)工程”首席專家2人、自治區(qū)“草原英才”10人。
學(xué)院現(xiàn)有1個國家重點(diǎn)領(lǐng)域創(chuàng)新團(tuán)隊、1個教育部科技創(chuàng)新團(tuán)隊、1個農(nóng)業(yè)部科研杰出人才及其創(chuàng)新團(tuán)隊、3個自治區(qū)創(chuàng)新創(chuàng)業(yè)人才團(tuán)隊、1個自治區(qū)科技創(chuàng)新團(tuán)隊、1個自治區(qū)高等學(xué)校科技創(chuàng)新團(tuán)隊，2個內(nèi)蒙古自治區(qū)“草原英才”創(chuàng)新團(tuán)隊和2個內(nèi)蒙古農(nóng)業(yè)大學(xué)科技創(chuàng)新團(tuán)隊。
學(xué)院設(shè)有食品科學(xué)與工程、食品質(zhì)量與安全、包裝工程和乳品工程4個本科專業(yè)。學(xué)院現(xiàn)有食品科學(xué)與工程一級學(xué)科博士（碩士）學(xué)位授權(quán)點(diǎn)1個，下設(shè)食品科學(xué)、農(nóng)產(chǎn)品加工及貯藏工程2個二級學(xué)科博士授權(quán)點(diǎn)；食品科學(xué)、農(nóng)產(chǎn)品加工及貯藏工程、糧食油脂及植物蛋白工程3個二級學(xué)科碩士授權(quán)點(diǎn)和食品加工與安全專業(yè)碩士學(xué)位點(diǎn)1個。2019年食品科學(xué)與工程學(xué)科獲批博士后流動站。其中，食品科學(xué)與工程專業(yè)是自治區(qū)品牌專業(yè)，并2014年入選首批“國家卓越農(nóng)林人才教育培養(yǎng)計劃”試點(diǎn)項目，2019年獲批國家級一流專業(yè)建設(shè)點(diǎn)。農(nóng)產(chǎn)品加工及貯藏工程學(xué)科是自治區(qū)重點(diǎn)建設(shè)學(xué)科，2016年食品科學(xué)與工程學(xué)科入選自治區(qū)首批“一流學(xué)科”建設(shè)序列，在2017年全國第四輪學(xué)科評估中獲得“B”檔。內(nèi)蒙古畜產(chǎn)品加工研究會、內(nèi)蒙古營養(yǎng)協(xié)會、內(nèi)蒙古乳酸菌協(xié)會掛靠在本院。
多年來，一直堅持教學(xué)、科研和生產(chǎn)實(shí)踐相結(jié)合，近5年學(xué)院教師承擔(dān)國家自然科學(xué)基金、科技支撐計劃項目、863項目等國家級科研項目共60項，資金5147.6萬元，承擔(dān)省部級及橫向科研項目117項，資金3810.7萬元。學(xué)院教師在“Nature Communication”發(fā)表文章2篇，國內(nèi)外重要學(xué)術(shù)期刊發(fā)表科技論文543篇，SCI和EI收錄218篇，出版教材和專著11部，申請國家發(fā)明專利56項，其中獲得授權(quán)發(fā)明專利40項。獲得教育部科技進(jìn)步一等獎、教育部科技進(jìn)步二等獎、內(nèi)蒙古科技進(jìn)步一等獎、內(nèi)蒙古自然科學(xué)一等獎各1項，內(nèi)蒙古自然科學(xué)二等獎2項，獲得高等教育自治區(qū)級教學(xué)成果一等獎1項，中華農(nóng)業(yè)科技獎1項，大北農(nóng)科技獎勵科技成果獎1項，內(nèi)蒙古自治區(qū)十大科技進(jìn)展1項。
學(xué)院十分重視學(xué)生綜合素質(zhì)的培養(yǎng)，以提高學(xué)生的創(chuàng)新能力、實(shí)踐能力為突破口，大力開展學(xué)生第二課堂及科技創(chuàng)新活動。近5年，學(xué)院設(shè)立科技創(chuàng)新基金項目，立項70項，約350人次參與。學(xué)生在全國和自治區(qū)“挑戰(zhàn)杯”大學(xué)生課外學(xué)術(shù)科技作品競賽、“創(chuàng)青春”創(chuàng)業(yè)計劃大賽、互聯(lián)網(wǎng)＋大學(xué)生創(chuàng)新創(chuàng)業(yè)大賽以及食品行業(yè)大賽等競賽中屢獲佳績，區(qū)級及區(qū)級以上獲獎項目累計22項，獲獎學(xué)生累計114人次。2018年獲“創(chuàng)青春”浙大雙創(chuàng)杯全國大學(xué)生創(chuàng)業(yè)大賽第十一屆“挑戰(zhàn)杯”大學(xué)生創(chuàng)業(yè)計劃競賽銅獎，2017年獲第三屆“互聯(lián)網(wǎng)+”大學(xué)生創(chuàng)新創(chuàng)業(yè)大賽國家銅獎、自治區(qū)金獎。2014年“內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科技創(chuàng)新團(tuán)隊”榮獲年度全國大學(xué)生“小平科技創(chuàng)新團(tuán)隊”。
在人才培養(yǎng)過程中，我院注重國際合作與交流，現(xiàn)有蒙古國留學(xué)生班2個。同時，學(xué)院與中國農(nóng)業(yè)大學(xué)、美國亞利桑那州立大學(xué)等國內(nèi)外著名大學(xué)及中國科學(xué)院北京基因組研究所等科研院所，建立了科技協(xié)作和聯(lián)合人才培養(yǎng)等合作關(guān)系。為了解決自治區(qū)經(jīng)濟(jì)建設(shè)中的實(shí)際問題，通過利用我院“國家地方聯(lián)合工程實(shí)驗(yàn)室”、“教育部重點(diǎn)實(shí)驗(yàn)室和工程中心”等14個科研平臺及學(xué)生實(shí)習(xí)實(shí)踐基地，成功地完成了乳制品中天然乳酸菌的分離與開發(fā)利用，功能性乳制品及肉制品的研制，以及高新技術(shù)在乳肉貯藏保鮮、加工和肉宰后生理等方面的應(yīng)用。其中“功能乳酸菌開發(fā)”、“綠色草原羊肉安全生產(chǎn)和加工關(guān)鍵技術(shù)”、“內(nèi)蒙古主要優(yōu)良肉羊品種羊肉品質(zhì)研究與質(zhì)量控制技術(shù)”等部分成果已成功地應(yīng)用到“伊利集團(tuán)”、“蒙牛集團(tuán)”、“內(nèi)蒙古伊泰生態(tài)農(nóng)業(yè)有限公司”、“內(nèi)蒙古額爾敦牛羊肉有限公司”等企業(yè)的產(chǎn)品研發(fā)和生產(chǎn)當(dāng)中，取得了良好的經(jīng)濟(jì)效益和社會效益。
我校自2012年4月被國家商務(wù)部批準(zhǔn)為援外培訓(xùn)承辦單位，是內(nèi)蒙古唯一的承辦單位。截止2019年6月，我院作為協(xié)辦單位先后開辦了8期援外項目培訓(xùn)班、研修班，累計培訓(xùn)了來自阿塞拜疆、約旦、立陶宛、烏拉圭、坦桑尼亞、津巴布韋、尼加拉瓜、巴拿馬、古巴，南蘇丹、格林納達(dá)、馬來西亞、多米尼加共和國、蒙古國等30多個國家的200多名官員、學(xué)者，以及相關(guān)技術(shù)人員。培訓(xùn)班通過專題講座、參觀考察、文化體驗(yàn)、學(xué)術(shù)交流的方式，為學(xué)員講述乳、肉、農(nóng)產(chǎn)業(yè)的發(fā)展現(xiàn)狀與發(fā)展趨勢，傳授在相關(guān)領(lǐng)域的中國經(jīng)驗(yàn)和技術(shù)。目前，我院已形成了一整套系統(tǒng)的教學(xué)服務(wù)管理模式，擁有較強(qiáng)的國際培訓(xùn)實(shí)力和豐富的國際官員培訓(xùn)經(jīng)驗(yàn)，為進(jìn)一步推動國際交流與合作做出了貢獻(xiàn)。


College of Food Science and Engineering was established in 1988 having four departments – Food Science and Engineering, Food Quality and Safety, Packaging Engineering, Dairy Engineering – and one central laboratory managing office. The college also possess “Province and Ministry Co-build Collaborative Innovation Center - Lactic Acid Bacteria and Fermented Dairy Products”, “National Local Joint Engineering Laboratory - Screening of Lactic Acid Bacteria and Dairy Products’ Fermentation Technology”, “National Characteristic Advantage Subject Special Funded Laboratory- Livestock Processing”, “Processing Laboratory of Lactic Acid Bacteria and Fermented Dairy Products, National Dairy Industry and Technology System”, “Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education”, “Engineering Research Center of Dairy Biotechnology, Ministry of Education”, “Experiment Station of Microbial Resource Application in Northeast Region, Ministry of Agriculture”, “Key Laboratory of Dairy Products Processing, Ministry of Agriculture”, “Integrated Research Base of Fermented Dairy Products Processing Technology, Ministry of Agriculture”, “Inner Mongolia Engineering Laboratory of Lactic Acid Bacteria and Starter Cultures”, “Inner Mongolia Collaborative Innovation Center of Lactic Acid Bacteria and Fermented Dairy Products”, “Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering”, “Inner Mongolia Key Opening Laboratory of Dairy Products Research”, “Inner Mongolia Engineering Research Center of Livestock Products Processing”, and “YIDE Dairy Pilot Plant”.
Up till now, 58 Ph. D students, 352 graduates and 1833 undergraduates are enrolled. The college can boast of 88 faculties, including 26 professors, 23 associate professors, 20 Ph. D supervisors and 44 Master supervisors. 60 faculties have doctoral degree, the teachers that have Ph. D and/or Master’s degrees account for 98.55% of the total teachers. One teacher is employed as Cheung Kong (Changjiang) Scholar Chair Professor of Department of Education; one teacher got National Science Fund for Distinguished Youth Scholars; two teachers obtained National Science Fund for Excellent Youth Scholars; two teachers received the State Council Special Allowance. One of the teachers is also titled as National Excel Worker. One teacher is selected to the National New Century Millions of Talents Projects; and one teacher is awarded as National Agricultural Research Outstanding Talents. One teacher is awarded Science and Technology Talents of National High-Level Talents Special Support Plan. One teacher is awarded New Century Talents Project, Ministry of Education. Ten teachers are awarded Inner Mongolia Grassland Talents. Eight persons are selected as first- and second-layer candidates for New Century 321-Talent Engineering of Inner Mongolia Autonomous Region. Two persons are selected as first- rate expert for Inner Mongolia 333 Talent Introducing Engineering.
Our college has one National Innovative Team of Key Fields; one Scientific & Technologic Innovative Team of Ministry of Education; one Outstanding Talents and Innovative Team of Scientific Research (Ministry of Agriculture); three Inner Mongolia Innovative and Entrepreneur Team; one Inner Mongolia Scientific & Technologic Innovative Team; one Inner Mongolia Scientific & Technologic Innovative Team of Universities and Colleges; two Inner Mongolia Grassland Talents Innovative Team; as well as two Scientific & Technologic Innovative Team of Inner Mongolia Agricultural University.
College of Food Science and Engineering has four Undergraduate Programs, including Food Science and Engineering, Food Quality and Safety, Packaging Engineering, and Dairy Engineering. In 2011, our college obtained the authorization for Graduate Program of Level I Discipline in Food Science and Engineering, with two Doctoral Programs of Level II Discipline in Food Science, Processing and Preservation Engineering of Agricultural Products. Now, we also have the authorization for 4 Graduate Programs of Level II Discipline in Food Science, Processing and Preservation Engineering of Agricultural Products, Food Grade Oil and Vegetable Protein Engineering, Food Processing and Safety. In 2019, Food Science and Engineering was authorized as Post-doctoral Station. The major of Food Science and Engineering is considered as brand major of Inner Mongolia. In 2014, this major was enrolled in the First Group of National Program Plan of Cultivating Excellent Talents in Agriculture and Forestry Education. In 2019, this major has been authorized as National First-class Undergraduate Program. The Processing and Preservation Engineering of Agricultural Products is one of the key constructive disciplines of Inner Mongolia. In 2016, the discipline of Food Science and Engineering was chosen in the list of first group of top disciplines construction in Inner Mongolia. In 4^th China Discipline Ranking, the college got “B”. Inner Mongolia Livestock Production Processing Research Society, Inner Mongolia Nutrition Association and Inner Mongolia Lactic Acid Bacteria Association are affiliated to our college.
Over the years, we strived for combination of teaching, scientific research and production practice, and already have established the research direction with Inner Mongolia characteristics and program predominance. In the last five years, sixty national projects have been performed (including National Natural Science Foundation, National Key Technology R&D Program, National 863 program), and the funds accounted for 51 billion RMB. Moreover, 117 projects funded by the Ministry, Inner Mongolia and industry cooperation have been performed resulting in a total funding of 38 Million RMB. Two papers have been published in “Nature Communications”, 543 papers have been published in national and international journals, 218 are cited by SCI or EI, 11 textbooks or monographs have been published. A total of 56 patents have been submitted, and 40 have been granted. The scientific researchers have been awarded First Prize by the Ministry of Education for Scientific and Technological Progress, Second Prize by the Ministry of Education for Scientific and Technological Progress, First Prize of Inner Mongolia Technology Progress, First Prize of Inner Mongolia Natural Science, two Second Prizes by Inner Mongolia Natural Science, First Prize for Higher Education Autonomous Class, Second Prize for National Technology Progress, 1^st China Agriculture Technology Award, Da Bei Nong Technology Achievement, and an award for Ten Technological Progress of Inner Mongolia.
To edify students’ innovative and practical capabilities, our college renders importance to the comprehensive diathesis training of students, we support the secondary classes, scientific & technological innovation activities, as well as social practice activities. In the last five years, the college established Scientific and Technologic Innovative Funding, 50 projects were awarded fund, and 350 students participated in these projects. The students who graduated won many excellent prizes at national level and/or in Inner Mongolia such as “Challenge Cup Competition Works of Students in Extra-curricular Academic Science and Technology”, China College Students’ Entrepreneurship Competition, “The Internet” College Students Innovation and Entrepreneurship Competition, and Food Industry Competition. Up till now, we chipped in 22 National and/or Inner Mongolia prizes, including 114 students. We obtained Bronze Medal at China College Student Entrepreneurship Competition in 2018. In 2017, the college lifted Bronze Medal at 3^rd “The Internet” College Students Innovation and Entrepreneurship Competition. In 2014, “Innovative Team of Food Science and Technology, Inner Mongolia Agricultural University” was awarded National Graduates’ Xiaoping Scientific and Technologic Innovative Team.
While cultivating students, College of Food Science and Engineering focuses on international cooperation and communication. Now, two classes are earmarked for Mongolian international students. The college also established academic cooperation and joint-cultivation mode with first-class national and international universities and scientific research institutions, such as Arizona State University (USA), China Agricultural University, Beijing Institute of Genomics (Chinese Academy of Sciences). To deal with the practical problems of Inner Mongolia economical construction, we successfully finished the researches on isolation and application of lactic acid bacteria from traditional fermented food products, development of functional dairy products and meat products, application of high-technology in refreshing, processing and meat biological characteristics of livestock products under the support of fourteen scientific research platforms and undergraduates’ practical bases. Some of the research products, such as the exploration of functional lactic acid bacteria, key technology for safe production and processing of green grassland mutton, mutton quality research and control technology of Inner Mongolia fine breed of mutton sheep, have been successfully applied in several big companies such as Yili Group, Mengniu Group, Inner Mongolia Yitai Ecological Agricultural Co. Ltd, and Inner Mongolia Eerdun Co. Ltd and obtained good economic and social benefits.
In 2014, Inner Mongolia Agricultural University was authorized as the only organizer of China Foreign-aid Training in Inner Mongolia. Up to June 2019, our college has rendered eight training courses to scholars and technicians, including over 200 officials, from more than 30 countries (such as Azerbaijan, Jordan, Lithuania, Uruguay, Tanzania, Zimbabwe, Nicaragua, Panama, Cuba, South Sudan, Grenada, Malaysia, the Dominican Republic, and Mongolia). From the courses, the trainees had learned the development status of dairy, meat, agricultural industries, as well as Chinese technologies by lectures, visiting, cultural experience and academic exchange. Recently, a series of systematical teaching and managing model has been established, which will contribute towards further promotion of international collaborations.

內(nèi)蒙古農(nóng)業(yè)大學(xué)食品科學(xué)與工程學(xué)院導(dǎo)師介紹：靳燁

內(nèi)蒙古農(nóng)業(yè)大學(xué)導(dǎo)師介紹：靳燁

       博士，教授，博士生導(dǎo)師
       食品科學(xué)與工程學(xué)院院長
       畢業(yè)于中國農(nóng)業(yè)大學(xué)，2006年-2007年在加拿大農(nóng)業(yè)與食品部LACOME研究所進(jìn)行博士后研究。主要從事肉乳產(chǎn)品加工和安全的教學(xué)、科研工作。
       現(xiàn)主持“內(nèi)蒙古傳統(tǒng)肉制品的開發(fā)”等多項課題的研究。發(fā)表學(xué)術(shù)論文八十余篇（4篇被SCI、EI收錄），主編和參編教材和專著八部。成果獲得自治區(qū)科技進(jìn)步二等獎和自治區(qū)教學(xué)成果二等獎各一項，獲國家技術(shù)專利兩項。