After graduation, you can go to all levels of food hygiene supervision departments, food enterprises, food nutrition and safety services in the community, catering industry and teaching, scientific research and other units engaged in food production, management of food nutrition and safety, public **** nutrition and other aspects of work.

After graduation, students can continue their education in the direction of food science, nutrition and food safety, food biotechnology, food engineering and so on. They can be engaged in food production, management of food nutrition and safety, public **** nutrition and other aspects of work at all levels of food hygiene supervision departments, food enterprises, food nutrition and safety services in the community, the catering industry, and teaching, scientific research and other units across the country.

Food quality and safety training system to master the basic knowledge and basic skills in the field of food quality and safety, with a solid professional foundation and good political and cultural quality, foreign language and computer application ability.

The students will be able to engage in production management, quality control, product sales, analysis and testing, inspection and quarantine, safety evaluation, supervision and management, technological development, education and teaching, scientific research and other related departments in food production, processing and distribution enterprises, food inspection organizations, supervision and management departments and research institutes.

The main courses: basic knowledge of food engineering drawing, basic knowledge of food machinery engineering, basic principles of food processing unit operation, basic methods, basic technology; food raw materials and finished products in the chemical properties of various components, physiological functions, body metabolism mechanism; food processing and storage process of chemical changes, microbial changes; instrumental analysis and detection of the basic principles and techniques.

Food processing and finished products in a variety of hazardous factors and their detection, quarantine, control of the basic concepts, basic principles, basic technology, food safety evaluation and risk analysis of the basic principles and techniques, food quality management and control, food standards and regulations.