How about the specialty of food processing technology in Zhangzhou Vocational and Technical College? Is that OK

The Department of Food and Bioengineering has three majors (directions): food processing technology, horticulture technology, biotechnology and application, and applied chemical technology, among which food processing technology is the key specialty of national demonstration construction. We have a team of high-quality "double-qualified" teachers, with 57 faculty members, including 4 professors and 7 senior titles/kloc-0. In recent years, he has published more than 600 papers in academic journals at home and abroad, published textbooks 15 volumes, and undertaken 46 educational projects at all levels. There are 25 training rooms for food physical and chemical analysis, food cold processing, fruit and vegetable processing, fine organic synthesis, biopharmaceuticals, plant tissue culture and biotechnology. In addition, it has established long-term, stable and mutually beneficial cooperative relations with 46 well-known domestic and foreign enterprises such as Fujian Zi Shan Group, Shuangfei Daily Chemical Co., Ltd. and Zhangzhou Tsingtao Brewery. Up to now, more than 6,000 high-tech applied talents have been sent to the society, and the employment rate of graduates in that year has remained at 100% for five consecutive years. [Commodity Inspection Technology Major] Training Objective: This major trains applied and technical talents who are competent for commodity inspection, quality analysis, quality control and management in commodity inspection, environmental protection, epidemic prevention, industry and commerce, technical supervision and other departments and enterprises; Students can pass the examination to obtain the qualification certificate of senior food inspector. Main courses: basic microbiology and its basic operation, commodity inspection and its basic operation, instrument analysis and its basic operation, quality assurance and quality management, commodity storage and transportation and management, introduction to commodity inspection business, sampling survey theory and method, food commodity science, industrial commodity science, etc. Skills training: this major provides training for middle and senior food inspectors. 98% of the trainees passed the certification of senior food inspectors of the Ministry of Labor and Social Security; Students also participate in computer proficiency, office software operators (intermediate and advanced), customs declarers, customs inspectors, ISO9000 certification and HACCP internal auditors, CET-4, driving training and other qualifications. Employment orientation: commodity quality inspection, quality analysis, quality control, management and other positions in various enterprises; Commodity inspection, environmental protection, epidemic prevention, industry and commerce, technical supervision and other departments. [Food Processing Technology (Food Technology Direction) Major] Training Objectives: This major is a pilot major of teaching reform in the Ministry of Education, aiming at cultivating the production and development of various foods and functional foods; Inspection, analysis and control of food quality; Production, operation and management of food enterprises; Application-oriented technical talents with the ability of planting and processing edible fungi. Main courses: basic operation and skills of food microbiology, food inspection and analysis, preservation technology, food machinery and equipment, food preservation principle, food preservation principle and technology, livestock and poultry aquatic products and canned fruits and vegetables technology, candy baking technology, dairy products technology and other courses. Skills training: this major provides intermediate and senior food inspector training and public nutritionist certification. 98% of the trainees passed the certification of senior food inspectors of the Ministry of Labor and Social Security; Students also take part in computer grade, office software operator (intermediate and advanced), ISO9000 certification and HACCP internal auditor, CET-4, driving training and other qualifications. Employment direction: production and development of food and functional food in various food enterprises and institutions; Inspection, analysis and control of food quality; Production, operation and management of food enterprises; Cultivation and processing of edible fungi. [Food Processing Technology (Preservation and Refrigeration) Major] Training Objective: This major trains students who have a professional theoretical foundation, can be engaged in the application, development and management positions of food preservation and refrigeration in various related enterprises, schools and government departments, have the ability of development, detection and production management of fresh food, and have the preliminary ability of refrigeration design and operation. Main courses: analytical chemistry, biochemistry, heat transfer, engineering thermodynamics, electrotechnics, preservation and cold processing technology, refrigeration principle and equipment, refrigeration device design, refrigeration device automation, etc. Skills training: this major provides intermediate and senior food inspector training and public nutritionist certification. 98% of the trainees passed the certification of senior food inspectors of the Ministry of Labor and Social Security; Students also take part in computer grade, office software operator (intermediate and advanced), ISO9000 certification and HACCP internal auditor, CET-4, driving training and other qualifications. Employment orientation: application, development and management positions of food preservation and refrigeration in various related enterprises. [Food Processing Technology Specialty (Food Nutrition and Detection)] Training Objective: This major trains students to have the basic theories and skills of food science, biology, nutrition hygiene, toxicology and management, be able to engage in food nutrition guidance, food analysis and hygiene inspection, quality management, safety evaluation and scientific research in the fields of food raw materials and finished products production and processing, circulation and consumption, and be familiar with modern food quality and safety systems and standards. Main courses: biochemistry, food microbiology, food analysis, instrumental analysis, food hygiene inspection, food quality management, food nutrition, food safety, food technology introduction, food toxicology, food additives, food refrigeration technology, etc.