The best research direction in food science and engineering

Postgraduate Direction: Food Science and Engineering, Food Engineering, Food Science, Food Processing and Safety, Grain, Oil and Vegetable Protein Engineering, Agricultural Products Processing and Storage Engineering.

Food Science and Engineering mainly studies the basic knowledge and skills of chemistry, biology, food engineering and food technology, and conducts food production technology management, product development, engineering design, quality control, and scientific research in the food field. For example: the design of yogurt fermentation process, the processing and production of canned food, the study of food nutrients, the supervision and testing of food quality, etc.

Course system: Principles of Food Engineering, Food Nutrition and Hygiene, Food Additives, Food Microbiology, Food Quality and Safety, Food Fermentation Engineering, Food Fermentation Technology, Food Process Design, Fruit and Vegetable Product Technology, Food Factory Machinery and Equipment.

Direction of employment. After graduation, students can be engaged in food engineering design, new product development (green, organic, functional food), food nutrition research, food quality inspection, food quality control, technical management, technical supervision, food machinery and equipment management, food packaging design, food storage management, food transportation management, enterprise management, food scientific research and achievement promotion of various food enterprises.

The above content reference: Encyclopedia - Food Science and Engineering.

Major in Food Science and EngineeringYou can go to the direction of food production to take the postgraduate examination. Food science and engineering is a first-level discipline.

and basic disciplines such as mathematics, physics, biology, astronomy, and chemical engineering.

is of equal status. It has the characteristics of multidisciplinary cross-penetration, involving chemistry, physics, biology, agriculture, medicine, machinery, environment, management and other disciplines.

The employment destinations of food science and engineering graduates are basically within the scope of the "big food industry", and the main destinations include engaging in scientific research, technology development, quality control, operation management and marketing in colleges and universities, scientific research institutes, food enterprises and related industries.

and other work; Apply for civil servants to state organs, customs, and commodity inspection.

Food safety management and other public institutions are engaged in administrative supervision.

A brief introduction to other aspects of the Food Science and Engineering major.

If food science and engineering graduates choose to work in food enterprises, there are generally five categories of employment positions for graduates to choose from, including food processing positions, food inspection positions, food quality management positions, food sales positions and food research and development positions.

Food processing jobs include meat processing, beverage processing, frozen food processing, dairy processing, baked goods production, food processing and condiments.

production and other jobs. These positions require graduates to be proficient, accurate and fast in unit operations, and to be able to apply food formulas and new technologies in practice; Ability to operate and maintain common food processing equipment.

The above content reference: Encyclopedia - Food Science and Engineering.

The postgraduate examination directions of food science and engineering are: food chemistry and engineering, food processing and preservation application technology, health functional food research, food resource development and utilization, ecological food science and biotechnology.

The Food Science and Engineering major cultivates senior engineering and technical talents in food science and engineering disciplines who have knowledge of chemistry, biology, food engineering and food technology, and can be engaged in food production technology management, quality control, product development, scientific research, engineering design and other aspects in the food field.

According to the national discipline classification, food science and engineering is a national first-class discipline, with the same status as mathematics, physics, biology, astronomy, chemical engineering and other basic disciplines, with the characteristics of multidisciplinary cross-penetration, involving chemistry, physics, biology, agriculture, medicine, machinery, environment, management and other disciplines.

Food Science and Engineering Postgraduate Subject.

For example, the food science and engineering postgraduate subjects of Beijing Technology and Business University are: 101 Politics; 201 in English or 202 in Russian or 203 in Japanese; 302 Mathematics II; 811 Food Biochemistry.

The knowledge of the food science and engineering profession is as follows:Food science and engineering is an important part of life science and engineering science, and an important bridge connecting food science and industrial engineering.

With the intensification of the food crisis caused by the expansion of the world's population, as well as the advent of the era of great industrialization in the food field, people's attention to food nutrition and hygiene has deepened. The food science and engineering major plays an increasingly important role in the field of engineering design, nutrition and health, safety testing, and supervision and management in the food industry.

Direction of employment. After graduation, students can engage in food engineering design, new product development, food nutrition research, quality inspection, quality control, technical management, technical supervision, food packaging design, food store management, food transportation management, enterprise management, food scientific research and achievement promotion in various food production enterprises. Able to work in food quality supervision, customs, commodity inspection, health and epidemic prevention, import and export, testing, technical supervision, law enforcement, management, etc.

It can also carry out teaching and scientific research work in relevant state organs, colleges and universities, and scientific research institutes.

Food Science & Engineering is a good direction.

Graduates of this major in food science and engineering can go to food enterprises, food quality supervision, health and epidemic prevention, commodity inspection, standard measurement, environmental protection, internal and external production and management departments, as well as design institutes, research institutes and colleges and universities, etc., engaged in production, management, management, design, research, development and teaching, etc., and can also apply for graduate studies in food-related majors.

The Food Science and Engineering major is a first-class undergraduate major of Fujian Normal University. Based on the training concept of "solid foundation, wide caliber, strong practice, and innovation", relying on the rich experience of the college in running engineering schools, and taking the certification requirements of China's engineering education as the standard, the major highlights the characteristics of the food major of the College of Life Sciences, gives full play to the advantages of the combination of science and engineering, optimizes the basic and core courses of talent training, strengthens the training and cultivation of practical links, highlights the characteristics of engineering, and attaches importance to the cultivation of students' innovation ability.

Core Curriculum. Food Chemistry, Biochemistry, Microbiology, Principles of Food Engineering, Food Technology, Food Machinery and Equipment, Food Plant Design, Food Nutrition, Food Analysis, Food Hygiene and Safety.

Food Science and Engineering majors include Food Science and Engineering, Food Quality and Safety, Dairy Engineering, Wine Engineering, Grape and Wine Engineering, Food Nutrition and Inspection Education, and Air Finger Cooking and Nutrition Education.