1. Specialty setting: The major of food science and engineering in Shanxi University includes food science and engineering, food quality and safety, food nutrition and health, covering knowledge in food processing, food safety, food nutrition and other fields.
2. Faculty: The food science and engineering major of Shanxi University has a high-level faculty, including professors, associate professors and teachers with rich practical experience. They have rich research experience and professional knowledge in food science and engineering.
3. Practical teaching: This major pays attention to practical teaching and provides students with rich opportunities for laboratory practice and internship. Students can master practical skills such as food processing technology, food safety inspection and food quality control through practical activities.
4. Employment prospects: With people's increasing attention to food safety, nutrition and health, the employment prospects of food science and engineering majors are better. Graduates can be employed in food processing enterprises, food testing institutions, food research and development departments, food quality supervision departments and other fields.
Work of Food Science and Engineering Specialty in Shanxi University
1. food processing enterprises: graduates can engage in food production, process research and development, quality control and other work in food processing enterprises. They can participate in food raw material selection, processing technology optimization, product development and other links to ensure product quality and safety.
2. Food quality supervision department: Graduates can engage in food safety testing, food standard formulation and food supervision in the food quality supervision department. They can be responsible for the supervision and inspection of food production enterprises to ensure that food meets relevant laws and standards.
3. Food R&D institutions: Graduates can engage in research and development of new products, improvement of food technology and food nutrition research in food R&D institutions. They can participate in the development and improvement of new products and improve the quality and nutritional value of food.
4. Food testing institutions: Graduates can engage in food safety testing and food quality testing in food testing institutions. They can use various testing methods and equipment to carry out chemical, microbial and physical testing on food to ensure the quality and safety of food.
5. Food nutrition field: Graduates can engage in food nutrition evaluation and dietary guidance in the field of food nutrition. They can participate in the nutritional analysis and evaluation of food and provide scientific and reasonable dietary suggestions for people.