Professional courses of food nutrition and inspection education
Inorganic chemistry, analytical chemistry, food chemistry, food microbiology, food nutrition, food hygiene, food standards and regulations, food machinery and equipment, food technology, food sensory inspection, food pathological inspection, food toxicology, food physical and chemical analysis, food inspection and analysis, food microbial inspection, food quality management, food packaging, etc.
Main practice links: food chemistry practice, food nutrition practice, food toxicology practice, food technology practice, modern instrument analysis practice, food inspection technology practice, education practice and graduation practice.
Main professional experiments: biochemistry experiment, food microbiology experiment, food raw material experiment, food hygiene experiment, functional food experiment, etc.
Employment direction of food nutrition and inspection education specialty
After graduation, students of this major can be teachers engaged in education and research on food safety and quality control in secondary and higher vocational schools, and can also be engaged in analysis and inspection, quality management, safety evaluation, enterprise management and scientific research in the fields of food raw material production, circulation and consumption.
Engaged in industry:
After graduation, I mainly engaged in fast-moving consumer goods, restaurants, hotels and other industries, as follows:
1 FMCG (food, beverage, cosmetics);
2 catering industry;
3 hotels/tourism;
4 other industries;
5 trade/import and export;
6 wholesale/retail;
7 Internet/e-commerce;
8 pharmaceutical/bioengineering.
Engaged in the post:
After graduation, I mainly worked as a chef, head chef and store manager, as follows:
1 chef;
2 chefs;
3 store manager;
4 production manager;
5. Quality inspector;
6 executive chef;
7 quality control specialists;
8 regional sales manager.
Expanding reading: the training goal of food nutrition and inspection education specialty
This major aims to cultivate the basic theories of food analysis and inspection, nutrition and hygiene, environmental and biological sciences and management, as well as the basic knowledge and skills of food science and engineering and food quality management. Be able to use the knowledge learned to solve some practical problems in production; Teachers with good quality who can engage in education and research on food safety and quality control in secondary and higher vocational colleges or senior technicians who can engage in analysis, inspection, quality management, safety evaluation, enterprise management and scientific research in the fields of food raw material production, circulation and consumption.