0 1 food composition and physical properties.
Food biotechnology.
Food processing and ingredients.
Grain and starch engineering.
Oil and vegetable protein engineering.
Food resources and comprehensive utilization project.
Food quality and safety.
Food nutrition and functional factors.
Preliminary subjects: 10 1 ideological and political theory, 20 1 English (1), 302 mathematics (2), 80 1 biochemistry.