Cooking and Nutrition Education Major Food Engineering, Cooking and Nutrition Education are undergraduate majors in China colleges and universities.

This major cultivates application-oriented compound senior professionals with broad culinary science theory and strong innovative practice ability, international vision and lifelong learning ability, who can engage in scientific research, technology development, teaching, management and engineering management in this field, and develop morally, intellectually, physically and aesthetically. ?

Cooking and nutrition education mainly studies the basic knowledge and skills of cooking, nutrition, management and education, and conducts research on food nutrition, management of catering enterprises and teaching in higher vocational colleges. For example: the research and development of medicated diet and nutritious meal, the reasonable proportion of dishes' nutrition, the teaching of cooking and nutrition specialty in technical school, etc.

cooking technology, cooking raw materials, cooking nutrition, pastry technology, catering management and practice, Chinese medicine diet health care, central kitchen design and operation, modern kitchen management, etc.

catering enterprises: chefs, food research and development, quality supervision and enterprise management; Nutrition research institutions: nutritionists, nutrition research, medicinal diet research and development; Technical colleges: cooking and nutrition teachers.

Master degree in postgraduate entrance examination, agricultural product processing and storage engineering, nutrition and food hygiene, food processing and safety, food science, food, oil and vegetable protein engineering, and food engineering. ?