Postgraduate entrance examination direction of food quality and safety specialty 1: food science.
Specialty introduction: Food science majors train senior engineering and technical personnel with knowledge of chemistry, biology, food engineering and food technology, who can engage in food production technology management, quality control, product development, scientific research and engineering design in the food field.
Training requirements: Students in this major mainly study the basic theories and knowledge of chemistry, biology and food engineering, receive basic training in food production technology management, food engineering design and scientific research, and have the basic ability of food preservation, processing and comprehensive utilization of resources.
Research direction:
0 1 food chemistry and engineering;
Application technology of food processing and preservation;
Research on health functional food;
Development and utilization of food resources;
Ecological food science and biotechnology.
Food Quality and Safety Specialty Postgraduate Entrance Examination Direction 2: Food Engineering
Food engineering is the general name of engineering and technical fields such as grain, oil processing, food manufacturing and beverage manufacturing. Its master of engineering authorized unit trains senior engineering and technical personnel engaged in theoretical research and technical development of food biotechnology, food chemistry and application, food processing and preservation, food detection and analysis, food separation and recombination, grain and oil processing, aquatic product processing, livestock product processing, fruit and vegetable processing, food machinery and packaging, and functional food.
This field is closely related to chemical engineering, light industry technology and engineering, biological engineering, computer technology, control engineering, environmental engineering, agricultural engineering, material engineering, mechanical engineering and other engineering fields.
The main research directions in the field are: food biotechnology, food chemistry and application, food processing and preservation, food analysis and testing, food separation and recombination, grain and oil processing, aquatic product processing, livestock product processing, fruit and vegetable processing, food machinery and packaging technology, food factory quality management system, and functional food development.
Food Quality and Safety Specialty Postgraduate Entrance Examination Direction 3: Food Science and Engineering
The specialty of food science and engineering trains senior engineering and technical personnel with knowledge of chemistry, biology, food engineering and food technology, who can be engaged in food production technology management, quality control, product development, scientific research and engineering design in the food field.
Students majoring in food science and engineering mainly study the basic theories and knowledge of chemistry, biology and food engineering, receive basic training in food production technology management, food engineering design and scientific research, and have the basic ability of food preservation, processing and comprehensive utilization of resources.
Research direction:
0 1 food chemistry and engineering;
Application technology of food processing and preservation;
Research on health functional food;
Development and utilization of food resources;
Ecological food science and biotechnology.
Recommended institutions for food science and engineering postgraduate entrance examination: China Agricultural University, Nanjing Agricultural University, Zhejiang University, Huazhong Agricultural University, South China University of Technology, Nanchang University, China Ocean University, South China Agricultural University, etc.