The specialty of food science and engineering is divided into three directions: livestock product processing, fermentation technology and garden product processing.

Cultivate senior scientific and technological talents with technical knowledge of food biochemistry, food chemistry, food (livestock products, fermented food, garden products) processing and inspection, and be able to engage in food production technology management, sales, quality control, product development, scientific research, engineering design and other aspects in the food field.

Knowledge and ability

1. Master the basic theories and experimental techniques 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 food 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 inquiry, and have preliminary scientific research and practical work ability.