Food majors mainly include food science and engineering, food quality and safety, cooking and nutrition education, food nutrition and detection, food science, food and oil plant protein engineering, agricultural products processing and storage engineering, aquatic products processing and storage engineering, food processing technology, food storage and transportation and marketing, food machinery and management, food biotechnology, processing of agricultural and livestock products, food engineering, food engineering technology, food nutrition and health. The courses for food majors mainly include food technology, food analysis, food materials science, food engineering principles, food machinery and equipment, food nutrition, food preservation, food packaging, inorganic chemistry, organic chemistry, analytical chemistry, physical chemistry, biochemistry, food chemistry, microbiology, food sensory evaluation, food additives, food fermentation, food quality control and management, new food processing technology, food factory design and physics. Food chemistry, food microbiology, chemical engineering principles, food analysis, food technology, food analysis, food materials science, food engineering principles, food machinery and equipment, food nutrition, food preservation, food packaging, inorganic chemistry, organic chemistry, analytical chemistry, physical chemistry, biochemistry, food chemistry, microbiology, food sensory evaluation, food additives, food fermentation, food quality control and management, food Food microbiology, chemical engineering principles, food analysis, food culture introduction, food hygiene, nutrition foundation, cooking chemistry, catering enterprise management, China food hygiene, practical nutrition, management, psychology and education.

Supplementary materials:

Based on food science and engineering, food science and engineering majors study food nutrition and health, process design and social production, food processing and storage, and food safety and hygiene. It is an important part of life science and engineering science and an important bridge connecting food science and industrial engineering. According to different institutions, food science and engineering majors include food processing and storage, food nutrition safety and testing, food engineering design and research and development, food quality management and supervision, food enterprise management and other majors.

1, food science and engineering mainly studies the basic knowledge and skills of chemistry, biology, food engineering and food technology, and conducts food production technology management, product development, engineering design, quality control and scientific research in the food field.

2. Food quality and safety mainly study the basic knowledge and skills in biology and food engineering, including food production technology management, food quality inspection and food safety inspection, and carry out food quality control and hygiene supervision in the food industry.

3. Cooking and nutrition education mainly studies the basic knowledge and skills of cooking, nutrition, management and education, and conducts research on food nutrition, catering enterprise management and teaching in higher vocational colleges. For example, the research and development of medicinal and nutritious meals, the reasonable proportion of dishes' nutrition, and the teaching of cooking and nutrition specialty in technical schools.

4. Food nutrition and inspection is a specialized course in colleges and universities, belonging to the food industry, and the basic learning cycle is three years. This major cultivates advanced technical application-oriented professionals with basic knowledge and technical skills of food nutrition and detection, who can engage in food nutrition detection. Food nutrition and testing cultivate all-round development of morality, intelligence, physique and aesthetics, have good professional ethics and humanistic quality, master the basic knowledge of food nutrition and food testing technology, have the working ability of food nutrition analysis and testing, food quality control, nutrition and health guidance, nutrition catering and so on, and engage in high-quality technical and technical talents.

5. Food science can be defined as the science that applies basic science and engineering knowledge to study the physical, chemical and biochemical properties of food and the principle of food processing. Food science is interdisciplinary, including chemistry (organic chemistry, biochemistry, food chemistry, analytical chemistry, etc. ), biology, food science, food engineering, microbiology, chemical engineering and food technology, meat products processing, dairy products processing, egg products processing, etc.

6. The discipline of "Grain and Oil and Plant Protein Engineering" mainly studies the physical and chemical properties, edible quality, processing technology quality and modern processing technology of bulk agricultural products such as grain and oil and plant protein, focusing on the deep development and efficient utilization technology of grain and oil resources. This discipline is closely related to "food science", "agricultural products processing and storage engineering" and "bioengineering" and permeates each other.

7. The discipline of "Agricultural Products Processing and Storage Engineering" takes agricultural products as the research object, and based on biology and engineering, studies basic scientific and engineering issues such as storage and transportation of agricultural products, processing and comprehensive utilization of by-products in processing.

8. Food biotechnology mainly studies the basic knowledge and skills of food chemistry, food microbiology, food processing and inspection, and conducts research and development, production, inspection, analysis and quality control of food. For example, the research and development of new snacks, the processing of meat products such as sausages and bacon, the processing of dairy products such as yogurt, milk and milk tablets, the inspection and analysis of food nutrients and additives, and the control of food quality and hygiene.

9. Food engineering mainly studies basic knowledge and skills in biology and food engineering, including chemical, microbial and physical changes in the processing and storage of grain and its products, processing technology and equipment of grain and oil products, and grain storage and transportation. For example, the production of edible oil such as peanut oil and rapeseed oil, the processing and production of coarse grains such as corn flour and oats, and the storage and transportation of grain products such as millet and flour.