When volunteering for the college entrance examination, many candidates are very concerned about food science and engineering. The following is what I sorted out for you: "What are the employment directions of food science and engineering?" For reference only, welcome to read this article.

Training objectives of food science and engineering specialty

Cultivate to meet the needs of social, economic and scientific development in the 2 1 century, develop knowledge, ability and quality in harmony, have generous basic knowledge, innovative spirit and practical ability, have rich cultural background, strong sense of social responsibility, high moral level and good personality psychology, master the basic theory, basic experimental methods and production skills of food science and engineering, and be able to engage in food production technology and management, quality control, product development and production skills.

Employment direction of food science and engineering specialty

After graduation, students majoring in this major can engage in food production technology management, sales, quality control, product development, scientific research, engineering design and other aspects in the food field.

Engaged in industry:

After graduation, I mainly engaged in fast-moving consumer goods, medicine, agriculture and other industries, as follows:

1 FMCG (food, beverage, cosmetics);

2 pharmaceutical/bioengineering;

Agriculture/forestry/animal husbandry/fishery;

4 catering industry;

5 new energy;

6 trade/import and export;

7 Internet/e-commerce;

8 Other industries.

Engaged in the post:

After graduation, I mainly worked as a chemist, food R&D engineer and R&D engineer, as follows:

1 chemist;

2 food research and development engineer;

3 r&d engineer;

4 sales interns;

5 salesman;

6 quality control officers;

7 r&d manager;

8 quality inspector.

Extended reading: the main course of food science and engineering specialty

University chemistry, organic chemistry, biochemistry, analytical chemistry, food microbiology, food chemistry, food engineering principles, modern engineering drawings, food biotechnology, food machinery and equipment, food quality and safety, aquatic food science, food fermentation, food analysis and inspection, food nutrition and hygiene, canned food processing and soft drink technology, marine biological resources comprehensive utilization technology, food technology principles, food factory design basis, grain and oil processing technology.