Want to go abroad to study for a master's degree in food, which is better, the United States or Australia? Which has a better prospect, nutrition major or food science?

The United States and Australia are not sure which is better. Personally, in Canada, Europe is better than Canada and Canada is better than the United States in terms of system and system. I don't know Australia. When we hold meetings and discuss in the industry, we always refer to European and American standards, which are rarely mentioned in Australia.

However, the United States is a big country. Although the food systems in Europe and Canada are stronger than those in the United States, and the food safety standards and operations are stricter than those in the United States, the standards of USDA and FDA are indeed used for reference by most countries in the world, even Europe and Canada. Most global conferences are held in the United States, and this non-profit professional association is also called louder in the United States. In short, this is mostly because the United States is a big country and there are many practitioners. In addition, compared with Europe, the United States is an independent country, and it is more convenient and faster to formulate standards and implement them than Europe, while there are relatively few Canadians. Even if everyone works hard, we can only say that the effect is good and the influence is still not enough.

Food science and nutrition are two completely different aspects. In Europe and America, they belong to different categories. The university is divided into two departments and two industries, which meet separately with little overlap. So far, the two have always been compared in China, which is something that surprises me. On the other hand, it also shows that China's food science and nutrition are still too immature, and the leaders simply don't know that there is a big difference between them.

As far as employment is concerned, nutritionist is a popular profession in the world, but as far as practical employment is concerned, at least in Europe and America, the employment prospect of nutrition is not as good as that of food science. Of course, nutrition and food are divided into many small categories, and the employment prospects are different according to different categories. Dietitians are very popular, but it is difficult to find a job. The main reason is that this profession contains too little gold in essence, and there is actually no real talent and learning. In this regard, I would rather listen to the doctor's advice on the basis of self-taught medical theory. How many nutritionists really know a lot? Domestic biology and medical background can live in vain, but nutritionists know no more than them, which can be known from how good the domestic dietitian certificate is. It is relatively difficult to get a nutritionist's certificate in North America, but by the same token, if you want to work in a health center, you must have a certain nutritional background and medical background. This is also the reason why most nutrition students I have seen change careers. If you go to a food company, you are doing experiments and competing with biology or chemistry graduates. Only a few jobs specifically require a nutritional background, and most of these jobs only need biology, chemistry, or food and related backgrounds, without special emphasis on nutritional background. So I said that nutrition competitiveness is not good.

In food science, microbiology is generally better than chemistry and engineering/manufacturing in employment, and chemistry is generally better than engineering and microbiology in the difficulty of postgraduate study. The main reason here is that biology is too experimental, changes too much and takes a long time to read. Engineering and manufacturing are actually more difficult to take courses. In the direction of employment, if you study the food industry, most people will still enter enterprises and manufacturing industries, so the people most in need are actually graduates of manufacturing industries. However, since monitoring and quality are an important aspect of the food industry, most food graduates majoring in microbial chemistry can be responsible for production or find jobs through testing. In terms of food safety, people with microbial and chemical backgrounds are mainly doing it. In research and development, there are many engineering and chemistry.

In terms of application difficulty, it is not difficult because food and nutrition belong to a small industry, which is not offered by every university, nor does it belong to an industry where many domestic students apply.