2,20 1 English1

3302 Mathematics II

4, 80 1 biochemistry

Subjects for postgraduate entrance examination and re-examination of food science and engineering:

080 1 storage and processing of agricultural and livestock products or 0802 food microbiology or 0803 food nutrition and chemistry

Extended data:

Main courses of food science and engineering: organic chemistry, biochemistry, food chemistry, microbiology, chemical process and equipment, food technology principle.

Students in this major mainly study the basic theories and knowledge of chemistry, biology and food engineering, receive the basic training of food production technology management, food engineering design and scientific research, and have the basic ability of food preservation, processing and comprehensive utilization of resources.

Graduates majoring in food science and engineering should have the following knowledge and abilities:

1, master the basic theory and experimental technology 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 grain 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 query, with preliminary scientific research and practical work ability.

Baidu encyclopedia-food science and engineering major