1, the major courses of food science and engineering include inorganic and analytical chemistry, organic chemistry, biochemistry, physical chemistry, colloid chemistry, food chemistry, food microbiology, chemical engineering principles, food analysis, forest food processing technology, food engineering principles, food toxicology, food nutrition, livestock product processing, food hygiene, food immunology, food quality and safety, food import and export inspection, and horticultural product storage. Horticultural product processing, agricultural product processing, experimental design and statistical analysis, functional food and functional factor detection, development and comprehensive utilization of new food resources, green food and organic food, etc.

After graduation, students can engage in production process design, new product development, quality inspection and management of various food production enterprises; Food science research and achievement popularization; Food quality supervision, customs, commodity inspection, health and epidemic prevention, product analysis and testing of import and export departments; Work related to state organs, universities and research institutions.

2, food nutrition and testing education belongs to the research and development of health products, food quality monitoring and other disciplines. Main courses: English, Professional English, Computer Culture Foundation and Application, China Food Culture, World Food Culture, Cultural Communication Planning, Food Nutrition, Nutrition of Various Groups, Functional Food, Dietotherapy, Tourism Food Science, Sports Food Science, Food Microbiology, Food Hygiene, Cooking Materials Science, Cooking Technology, Catering Aesthetics, and Catering Enterprises.

Graduates can engage in food production, process design, inspection, quality control and quality management, service and development in food circulation, processing, import and export, health supervision and quality supervision and management departments.

3. Main courses of food quality and safety: general biology, food microbiology, basic biochemistry, human function, nutrition, food hygiene, food chemistry, food technology, food safety and quality control technology, food quality inspection technology, food microbiology inspection technology, functional food and food enterprise management. Employment orientation: After graduation, I can work in food production, food nutrition and safety management, public nutrition and other aspects in food hygiene supervision departments at all levels, food enterprises, community food nutrition and safety service departments, catering industry, and teaching and scientific research units. After graduation, students can continue to study food science, nutrition and food safety, food biotechnology and food engineering. Relax and provide recipes for others, individuals or kindergartens. I heard this major is good ~ ~

I think food science and engineering are better!

I hope it helps you.