Recommended institutions for food science and engineering major are Jiangnan University, China Agricultural University, Nanchang University, Nanjing Agricultural University, Zhejiang University, Huazhong Agricultural University, South China University of Technology, Tianjin University of Science and Technology, dalian polytechnic university, Northeast Agricultural University, Shanghai Ocean University and Jiangsu University.
The postgraduate entrance examination directions of food science and engineering are: food chemistry and engineering, food processing and preservation application technology, health functional food research, food resource development and utilization, ecological food science and biotechnology.
The specialty of food science and engineering trains senior engineering and technical personnel with knowledge of chemistry, biology, food engineering and food technology, who can be engaged in food production technology management, quality control, product development, scientific research and engineering design in the food field.
According to the classification of national disciplines, the discipline of food science and engineering belongs to the national first-class discipline, which has the same status as basic disciplines such as mathematics, physics, biology, astronomy and chemical engineering, and has the characteristics of interdisciplinary infiltration, involving many disciplines such as chemistry, physics, biology, agronomy, medicine, machinery, environment and management.
If graduates majoring in food science and engineering choose to work in food enterprises, there are generally five jobs for graduates to choose from, including food processing, food inspection, food quality management, food sales and food research and development.
Food processing jobs include meat processing, beverage processing, quick-frozen food processing, dairy processing, baked food production, food processing and condiment production. These positions require graduates to operate the unit skillfully, accurately and quickly, and to apply food recipes and new technologies in practice; Able to operate and maintain common food processing equipment.