What do you need to take for the food processing engineering graduate school? How difficult is it if

Interprofessional can be reported for wine brewing recommended.

Food Science and Engineering Food Quality and Safety, Culinary and Nutrition Education.

Food nutrition and testing, food processing technology, etc.

Food Science, Grain, Oil and Vegetable Protein Engineering, Agricultural Products Processing and Storage Engineering, Aquatic Product Processing and Storage Engineering.

Food quality and safety.

Food Inspection. Microbial food applications.

Food Science and Engineering.

It should be all right, mainly depending on what major you choose to apply for graduate school, and then find the subjects that need to be tested in this major, and you can review it accordingly. I also studied food science and engineering in college, and I remember that some of our students applied for graduate studies in economics. Personally, I think that the choice of major for graduate students is not absolutely related to the major in college, and the main thing is that you can pass the graduate exam.

You can take many majors across majors, such as chemical engineering, fine chemicals, applied chemistry, and biochemistry.

Of course, you can also take the economics and finance exams, and I have an undergraduate in biology, but Nima biology can't find a job.

I was admitted to the graduate school of finance, don't say it, it's easy to find a job after whitewashing, and now I work in investment banking.

Chemistry-based majors can be taken basically.

The employment prospects for graduate students in food engineering are as follows:

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.

Able to carry out product analysis, testing, technical supervision, law enforcement, management and other work in the Food and Drug Administration, Customs, Commodity Inspection, Health and Epidemic Prevention, Import and Export, Industry and Commerce Bureau, Quality and Technical Supervision Bureau and other public institutions; It can also carry out teaching and scientific research in relevant state organs, colleges and universities, and scientific research institutes.

Food Engineering Outlook:

Food engineering is a young technical discipline. It draws extensively on the latest achievements of other industrial sectors and continuously improves and develops them in light of the characteristics of food processing. Emerging processing technologies, such as aseptic packaging, retort extrusion, freeze concentration and ultrafiltration, have updated traditional processing concepts.

These technologies play an important role in shortening the food chain, reducing food contamination and minimizing the loss of nutrients in food. In particular, the cooking and extrusion technology integrates multiple processes such as food mixing, heating, cooling, shearing and forming in one machine, and completes the high-temperature short-term sterilization and cooking of food without the discharge of pollutants.

The above content reference: Encyclopedia - Food Engineering.

For food majors, it is recommended to cross biology, chemistry, nutrition, etc., the span is not very large, but I heard the teacher say that in previous years, it was more difficult for seniors to learn across biology, so it is possible that graduate students will be more tired to study if they cross too much, after all, the undergraduate is an engineering major, and the span is too large, and graduate students may not be able to keep up.

Food science is broadly divided into several branches such as food chemistry, food engineering, and food microbiology. Food Chemistry: The science of studying the chemical composition, structure, physicochemical properties, nutritional and safety properties of foods from a chemical perspective and molecular level, as well as their changes in the process of production, processing, storage and distribution, as well as their impact on food quality and food safety.

It is a discipline that lays a theoretical foundation for improving food quality, developing new food resources, innovating food processing technology and storage and transportation technology, scientifically adjusting dietary structure, improving food packaging, strengthening food quality control, and improving the level of food raw material processing and comprehensive utilization.

Generally, senior engineering and technical personnel will be engaged in the theoretical research and technology development of food biotechnology, food chemistry and application, food processing and preservation, food testing and analysis, food separation and recombination, grain and oil processing, aquatic product processing, animal product processing, fruit and vegetable processing, food machinery and packaging, and functional food.

I haven't heard of anything good, and it's better for girls not to study chemical engineering and bioengineering

Your major is originally a major under the engineering food science and engineering, and you must have no problem taking this major...

I don't know why you want to take the cross-professional exam, I recommend taking the analytical chemistry exam, analytical chemistry is more suitable for female students, and the employment direction is relatively wide, if you are strong, you can take the Nanjing University exam.

Of course, in addition to chemistry, you can also take biology, after all, the development direction of food science is to develop in the direction of biopharmaceuticals.

You can go to the graduate recruitment website and click on the master's catalog to find the school you want to attend.

Personally, I think that the employment in the food industry is indeed inferior to that of other professions.

I'm not very clear about the petrochemical industry you mentioned.

Speaking of cross-professional postgraduate examinations, I know that there is a cross-examination accounting, which was admitted to Wuhan University after two years, 385 in the first year, 63 in English, and 2 points offline, but it did not pass. The second year 400+, gone.

There are also cross-economic and medical... There is a senior who has been admitted to the chemical engineering major of South China University of Technology, and then said that the food postgraduate examination, which is generally engaged in scientific research, you first think about whether you like it or not, otherwise you will regret it after 3 years.

It depends on your interests, except for those that are too professional, such as polymers or medicine, many others can be chosen, such as food science, food safety, or a large span, and life sciences can be examined.

Food Science and Engineering is an undergraduate major in ordinary colleges and universities, and it belongs to the food science and engineering major. This major cultivates students with good political and cultural qualities, and basic ability in foreign language and computer application.

Career direction: After graduation, students can be engaged in food engineering design, new product development, food nutrition research, quality inspection, 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 production enterprises.

Be able to work in product analysis, testing, technical supervision, law enforcement, management and other work in food quality supervision, customs, commodity inspection, health and epidemic prevention, import and export, industry and commerce and other departments; It can also carry out teaching and scientific research in relevant state organs, colleges and universities, and scientific research institutes.

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

Summary. The interdisciplinary postgraduate examination of food science and engineering includes food science and engineering, food processing and preservation, functional food research and development, food quality management and safety, food science, food chemistry, food immunology, microbiology, genetics, nutrition and food hygiene, biochemistry and molecular biology, botany, pharmacology, pharmacy, etc.

What are the optional majors for the interdisciplinary postgraduate examination in food science and engineering?

The interdisciplinary postgraduate examination of food science and engineering includes food science and engineering, food processing and preservation, functional food research and development, food quality management and safety, food science, food chemistry, food immunology, microbiology, genetics, nutrition and food hygiene, biochemistry and molecular biology, botany, pharmacology, pharmacy, etc.

There are four main majors that can be applied for the postgraduate examination of food science and engineering, namely food science, food engineering, agricultural product processing and storage engineering, and grain, oil and vegetable protein engineering.