Food science and engineering majors train engineering talents with knowledge of chemistry, biology, food engineering and food technology. Students in this major mainly study the basic theories and knowledge of chemistry, biology and food engineering, receive basic training in biotechnology and engineering, food production technology management, development, comprehensive utilization, food engineering design and scientific research, and have the basic abilities of food preservation, processing, safety inspection and comprehensive utilization of resources.

Training requirements

This major mainly trains senior talents with basic knowledge of food science, food engineering technology, chemistry, physics, biology, computer application technology and management, good knowledge structure and strong innovative spirit, who can independently engage in engineering technology and engineering management of food development, food production technology management, quality control, engineering design and marketing and other related enterprises and institutions.

Knowledge and skills

1. Master the basic theories and experimental techniques 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 food 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 inquiry, and have preliminary scientific research and practical work ability.

Prospect analysis

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Looking around the world, the food industry (including salt mining, food processing, beverage manufacturing and tobacco processing) ranks first in the world with a turnover of $2./kloc-0. 8 trillion, surpassing the automobile, aviation, information and other industries. In China, the total output value of food industry in 2000 doubled on the basis of 1994, reaching 700 billion yuan. Joining WTO is both a severe test and a rare opportunity for the food industry. It is estimated that the world population will increase by 73 million every year in the next 20 years, and the demand for food is bound to increase sharply. Convenience, quick freezing, preservation, health care, microwave, leisure, food for children and the elderly, healthy drinks and condiments will be popular all over the world. The "great blood transfusion" in the food industry has pointed out the direction for food professional education. As a cross-century young generation, I believe that it is a wise choice to actively participate in this ancient and hopeful team and "paste a lot of people's mouths".