What will you do after graduating from food science and engineering?

What will you do after graduating from food science and engineering?

1, 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.

2, engaged in food quality supervision, customs, commodity inspection, health and epidemic prevention, import and export, industry and commerce and other departments of product analysis, testing, technical supervision, law enforcement, management and other positions to find a job; Teaching and scientific research can also be carried out in relevant state organs, institutions of higher learning and research institutes.

I. Food Science and Engineering

1, 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 technology, the processing and production of canned food, the research of food nutritional components, the supervision and inspection of food quality, etc.

2. In the major of food science and engineering, students will learn the basic technologies and techniques of food processing, such as heat treatment, cooling and drying, and the use and maintenance of engineering equipment such as food separation, extraction, concentration and drying. At the same time, students will also learn the monitoring and management of food quality and safety, such as food hygiene, quality inspection, food safety laws and regulations.

3. The major of food science and engineering also involves the research on the nutritional components and functions of food, such as the analysis and evaluation of protein, carbohydrates, fats, vitamins and other nutritional components, as well as the research on the health care function and medicinal value of food.

Two, food science and engineering graduates should have the following knowledge and ability.

1, master the basic theory and experimental technology of biochemistry, food chemistry and microbiology;

2. Master the methods of food analysis and detection;

3. Capable of process design, equipment selection, food production management and technical and economic analysis;

4, familiar with the principles, policies and regulations of grain industry development;

5. Understand the theoretical frontier and development trend of food storage and transportation, processing, preservation and comprehensive utilization of resources;

6, master the basic methods of literature retrieval and information query, with preliminary scientific research and practical work ability.