Specialty with national characteristics, the first batch of "Excellent Engineer Education and Training Plan" by the Ministry of Education, the national comprehensive professional reform pilot specialty, the brand specialty in Jiangsu Province, and the key specialty in Jiangsu Province.

Training objectives: This major trains senior engineering and technical personnel who can meet the needs of food industry and social development in the 2/kloc-0 century and develop morally, intellectually, physically, aesthetically and laboriously. Have a strong sense of social responsibility, a solid foundation, a wide range of knowledge, strong ability and high quality, and be able to engage in food production technology management, quality control, business management, product development and engineering design in food processing, circulation, import and export, health and quality supervision and management departments.

Training requirements: According to the characteristics of food science and engineering, this major pays attention to the cultivation of students' quality, and strives to make students have the characteristics of solid foundation, wide knowledge, strong ability and high quality, as well as the ability to analyze and solve problems and innovative consciousness. At the same time, it pays attention to improving the quality of humanities, laws and regulations, professional ethics, etc., so that students can become senior engineering and technical talents in the food field and have the potential to become high-quality compound innovative talents.

Through the study of this major, graduates will meet the following requirements in terms of knowledge, ability and quality:

(1) engineering knowledge: able to apply mathematics, natural science, engineering foundation and food professional knowledge to solve complex engineering problems in food manufacturing process.

(2) Problem analysis: We can apply the basic principles of mathematics, natural science and engineering science to identify, express and analyze complex engineering problems in the food manufacturing process through literature research, so as to draw effective conclusions.

(3) Design/development of solutions: be able to design solutions to complex engineering problems in food manufacturing, design food processing systems and unit equipment or food technological processes that meet specific needs, and reflect the sense of innovation in the design process, taking into account social, health, safety, legal, cultural and environmental factors.

(4) Research: We can study complex engineering problems in food manufacturing process based on scientific principles and methods, including designing experiments, analyzing and interpreting data, and drawing reasonable and effective conclusions through information synthesis.

(5) Using modern tools: To be able to develop, select and use appropriate technologies, resources, modern tools and information technology tools, including the prediction and simulation of complex engineering problems, and to understand their limitations.

(6) Engineering and society: Based on the background knowledge of food engineering, I can make a reasonable analysis, evaluate the impact of food engineering practice and solutions to complex engineering problems on society, health, safety, law and culture, and understand my responsibilities.

(7) Environment and sustainable development: be able to understand and evaluate the impact of engineering practice aimed at complex engineering problems in food processing on environmental and social sustainable development.

(8) Professional norms: having the literacy of humanities and social sciences and a sense of social responsibility, being able to understand and abide by engineering professional ethics and norms in food engineering practice and perform their duties.

(9) Individuals and teams: able to assume the roles of individuals, team members and leaders in teams with multidisciplinary backgrounds.

(10) Communication: Be able to communicate effectively with industry peers and the public on complex engineering problems in the field of food science and engineering, including writing reports, designing manuscripts, making statements, clearly expressing or responding to instructions. Have a certain international vision and be able to communicate in cross-cultural background.

(1 1) Project management: Understand and master the principles of project management and economic decision-making methods, and apply them in a multidisciplinary environment.

(12) Lifelong learning: Have the awareness of autonomous learning and lifelong learning, and have the ability to keep learning and adapt to development.

Main courses: biochemistry, microbiology, food chemistry, food nutrition, food safety, food analysis, food technology, food factory design, food factory machinery and equipment.

Further education: The proportion of further education at home and abroad in the past three years is about 37%. Students can go to famous food universities/research institutions in Europe and America (such as Cornell University, University of California at Davis, British Food Research Institute, University of Guelph in Canada, University of Vakhnin in the Netherlands, etc.). ) master's/doctor's degree, or go to the domestic "985" key universities, research institutes of Chinese Academy of Sciences and other units to study for graduate students.

Employment destination: Enterprises and institutions related to food processing and relevant management departments (such as Ziyi, Nestle, Unilever, Bright Dairy, COFCO and other large domestic and foreign food enterprises, China Academy of Agricultural Sciences and other scientific research institutes, food and drug supervision system, industrial and commercial bureau system, etc.). The employment rate reached 100% in 20/8.