Principles of food engineering, food nutrition and hygiene, food additives, food microbiology, food quality and safety, food fermentation engineering, food fermentation technology, food process design, fruit and vegetable product technology.

Food science and engineering mainly study the basic knowledge and skills of chemistry, biology, food engineering and food technology, and carry out 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.

Postgraduate direction: food science and engineering, food engineering, food science, food processing and safety, food, oil and vegetable protein engineering, agricultural product processing and storage engineering.

Undergraduate graduates majoring in food go to food enterprises for employment, generally engaged in quality control or marketing, the employment situation is unstable and the salary level is low. There are relatively low barriers to entry, low salary, high labor intensity and poor working environment in employment, which further leads to low employment stability and frequent job hopping.

The narrow employment space leads to intensified competition. Food enterprises need R&D, quality management technicians, engineering technicians and production management personnel. Employers choose doctors and masters majoring in food or biology to engage in R&D, vocational students to engage in production and first-line engineering technology, and management graduates to engage in management. Only quality management jobs are most suitable for undergraduates majoring in food.