Students in this major mainly study basic theories and professional knowledge in food chemistry, food biochemistry, food microbiology, food engineering principles, food technology, food machinery and equipment, food factory design, food nutrition, food safety, food analysis, and basic training in experiments and innovative research in metalworking, physics, chemistry, food engineering principles and food technology. , and have the ability to engage in the development of new food products, new food technologies and new food processes in the field of food science and engineering.