1. Postgraduate entrance examination directions for cooking and nutrition education

There are five postgraduate entrance examination directions for cooking and nutrition education, namely, grain specialty, oil and vegetable protein engineering specialty, agricultural product processing and storage engineering specialty, (professional master) food engineering specialty and food science specialty.

2. Introduction to the postgraduate entrance examination direction of cooking and nutrition education major

The postgraduate entrance examination direction of cooking and nutrition education major 1: Grain, oil and plant protein engineering

The project of grain, oil and plant protein (subject code: 183212) is one of the two disciplines in food science and engineering, which mainly studies the physical and chemical properties, edible quality and processing technology of bulk agricultural products such as grain, oil and plant protein. This subject is closely related to "food science", "agricultural products processing and storage engineering" and "bioengineering" and permeates each other.

National key discipline (food science and engineering): Jiangnan University

Employment orientation

Graduates of this major can engage in scientific research, engineering technology, design and manufacturing in enterprises related to food processing (such as flour milling, oil and feed enterprises), scientific research institutions, universities and state organs (such as design institutes, quality supervision, health and epidemic prevention, commodity inspection, party and government organs, etc.).

direction of postgraduate entrance examination for cooking and nutrition education major 2: agricultural product processing and storage engineering

professional introduction

agricultural product processing and storage engineering (subject code: 183213) is a master's degree program in two disciplines under food science and engineering, which takes agricultural products as the research object and studies basic scientific and engineering technical issues such as storage, transportation, processing and comprehensive utilization of by-products in processing.

national key discipline (agricultural product processing and storage engineering): China Agricultural University

national key cultivation discipline (agricultural product processing and storage engineering): Hefei University of Technology

Research direction

Based on the characteristics of agricultural products, the principles of agricultural product processing and storage are studied for the purpose of improving product quality, maintaining or improving the nutritional value of products to the maximum extent, improving external sensory characteristics, improving product storability and reducing cost and energy consumption. Combine modern high-tech achievements to develop various foods; At the same time, combined with the progress of modern biotechnology and nutrition, research and design the new processing technology, technology and equipment of nutritional health food facing the 21 th century, and solve the practical problems that need to be solved urgently in production. Its research features are the basic theory and production technology research on the processing and storage of milk, meat and other characteristic agricultural products resources in grassland animal husbandry areas of China

Employment prospects

The employment prospects of this major are general as a whole, and the students of this major have a wide range of knowledge and employment. At present, the ability of absorbing talents in China's agricultural industry is insufficient, but with the adjustment of relevant national policies, the demand space for agricultural professionals will increase.

Employment destination

1. Graduates can engage in production process design, new product development, quality inspection and management of various food production enterprises; Scientific research and promotion of achievements of food research institutions; Product analysis and testing of food quality supervision, health and epidemic prevention, import and export departments; Marketing management of food trade department; The administrative work of the administrative department of the food industry; Teaching work of food education department.

2. You can enter the production, processing, storage and transportation, domestic and foreign trade management institutions of all kinds of food and agricultural products at all levels; Research and development units; Production, processing, storage and transportation, domestic and foreign trade enterprises.

Postgraduate entrance examination direction of cooking and nutrition education major 3: (professional master) Master of Food Engineering

Professional introduction

This major is a professional master. Professional masters and academic degrees are at the same level, and their training directions are different. Professional masters mainly meet the professional needs of economic, social and industrial sectors, and train professionals in specific occupations from all walks of life. Their purpose is to focus on the application ability of knowledge and technology.

the master of food engineering belongs to a research field under the master of engineering. Food engineering is the general name of engineering and technical fields such as grain, oil processing, food manufacturing and beverage manufacturing. It mainly studies food safety, food quality, food preservation and transportation, and the influence of new technology on food safety and quality. It is closely related to the food safety in our daily life.

The unit authorized by its master's degree in engineering trains senior engineering and technical personnel engaged in the theoretical research and technical development of food biotechnology, food chemistry and application, food processing and preservation, food detection and analysis, food separation and recombination, food and oil processing, aquatic product processing, livestock product processing, fruit and vegetable processing, food machinery and packaging, and functional food.

field scope

the main research directions in the field are: food biotechnology, food chemistry and application, food processing and preservation, food analysis and detection, food separation and recombination, food and oil processing, aquatic product processing, livestock product processing, fruit and vegetable processing, food machinery and packaging technology, food factory quality management system, and functional food development.

Postgraduate entrance examination direction of cooking and nutrition education major 4: Food Science

Professional introduction

This major (subject code: 183211) cultivates senior scientific and technical talents with knowledge of chemistry, biology, food engineering and food technology, who can engage in food production technology management, quality control, product development, scientific research and engineering design in the food field.

Employment prospects

With the steady improvement of people's living standards, the quality of life of residents will be improved in all directions, and people's daily food structure will be adjusted accordingly. People will pay more attention to the nutritional composition of food besides the deliciousness of food. Therefore, the specialty of food science has become the focus of competition, and universities are constantly strengthening the construction of this specialty, and the employment prospects of food science and engineering specialty are considerable.

Employment destination

After graduation, you can engage in scientific research, teaching and management in food processing enterprises, state organs, universities, scientific research institutes, customs, commodity inspection, health and epidemic prevention, environmental protection, intellectual property protection and other departments, or go to food hygiene supervision departments at all levels in China, product planning and design, management departments of food enterprises, safety and quality control and management departments of food enterprises, nutrition and food safety service departments of communities, and nutrition distribution of catering industries.