yes.

Introduction of professional nutrition:

Food science and engineering

Food science and engineering is an interdisciplinary subject that studies the basic theory and applied technology of modern food processing based on chemistry, biology and chemical engineering. China's traditional food processing technology has a high position in the world. With the continuous improvement of social civilization, people's desire to improve their quality of life is getting stronger and stronger.

The international competition is unprecedentedly fierce, and the application requirements of modern processing technology in food development and production are constantly improving. At the same time, through the integration of modern processing theory and technology, the concept of traditional food processing technology has been greatly expanded, so the knowledge structure of graduates of this major can be widely adapted to various processing enterprises and related administrative, career, scientific research, circulation and other departments.

Employment direction: For all kinds of food or other industrial products, through modern bioengineering technology, I will work in various animal and plant products or other industrial products such as biological materials as raw materials for modern processing enterprises and relevant state organs, universities, research institutions, customs, commodity inspection, health and epidemic prevention, environmental protection, intellectual property protection and other departments.

main courses: meat technology, dairy technology, fruit and vegetable processing technology, soft drink technology, baking food technology, modern food processing technology principle, food sensory evaluation, food packaging science, food machinery, food factory design, etc.

Degree awarded: Bachelor of Engineering

The main schools are: China Agricultural University, Jiangnan University, Nanchang University, Shanghai Jiaotong University, Business School of Northeast Agricultural University, Southwest University, South China Agricultural University, Hangzhou, Shenyang Agricultural University, Zhengzhou Institute of Light Industry, Nanjing Agricultural University, Tianjin University of Science and Technology, Harbin University of Commerce, South China University of Technology, etc.

food quality and safety

this major is a discipline that studies the relationship between food nutrition, safety and health, food nutrition guarantee and food safety and hygiene quality management based on life science and food science. It is an important part of food science and preventive medicine and an important bridge connecting food and preventive medicine. Through the management and control of food production and processing, the nutritional quality and hygienic quality of food are guaranteed and human health is promoted.

The guarantee of food nutrition and safety mainly depends on the comprehensive and systematic quality management of food production, which expands nutrition and food safety from the past supervision and management to include food production, food nutrition, food safety and food quality control in many fields, and plays an increasingly important role in various fields of life science and food science.

major courses: general biology, food microbiology, basic biochemistry, human function (human physiology, biochemistry, pathophysiology), nutrition, food hygiene, food chemistry, food technology, food safety, food quality inspection and quality control technology, food microorganism inspection technology, food science, food enterprise management, etc.

Employment direction after graduation: food hygiene supervision departments at all levels in China, product planning and design, management, food safety and quality control and management departments of food enterprises, community nutrition and food safety services, nutrition catering industry, teaching units and research institutes in catering departments engaged in food production, nutrition and food safety management, public nutrition, etc.

Extended information:

Note:

1. Determine whether your nutrition major is pure medicine or work-study combination.

2. Once you decide, different classification methods will determine different examination subjects.

3. Understand what nutrition graduate students do.

4. Nutrition is a subject that studies the relationship between human metabolism and food nutrients.

5. By describing the history, origin, development, characteristics and level of nutrition, we can understand the development of nutrition.

6. Nutrition has a far-reaching impact on society, family, industry, health and policy.

7. The United States is the representative in the field of molecular nutrition, while China is the representative of holistic nutrition, while Japanese has both characteristics.