متن انگلیسی زیر بسیار ایراد دارد، لطفا متن فارسی جهت ترجمه ارسال شود
General specifications of BS Food Science and Engineering:
(1)- Definition and Purpose:
Food Science and Engineering in the field of applied science that studies the physical and chemical properties of food products and to collect the cure of the conversion of the supplemented, packaging maintenance transporti and food products is examined. The purpose of this course is to train experts who rely on accumulated scientific knowledge and skills in the management of food science and food industries participate in research and education.
(2)- During the period of the system:
Over the course of BS Food Science and Engineering will be two to three years. Each academic year consists of two semesters, each semester of 17 weeks of training Ast.nzam teaching this course, and for the theoretical course of 17 sessions each semester class is considered.
(3)- Number of courses:
The number of courses of Food Science and Engineering BS 70 is as follows:
Public Courses: 9 credits
Basic science courses: 13 units
Main Courses: 12 units
Specialty Courses: 36 units
(4)- the role and capacity of the graduates:
Graduates of this course will be able to play the following roles:
- As director of food
- As an expert to assist in planning
- The technical expertise to manage and monitor production lines, technical and professional qualities.
- As an expert for the cooperation and assistance in education, research.
(5)- criteria for selecting students:
Undergraduate degree in Food Technology and Rural Industries can participate in college entrance examination this field.