Food quality and safety majors learn the following:

1, food quality and safety is mainly the study of biology and food engineering and other aspects of the basic knowledge and skills, including the management of food production technology, food quality testing and food safety testing.

2, food quality control and hygiene supervision within the food industry, etc., hygiene supervision in the food processing process, testing of food additives content, functional testing of health food, and research on storage methods for special types of food.

Major Courses: Principles of Food Engineering, Food Nutrition and Hygiene, Safe Food, Principles and Techniques of Rapid Food Quality and Safety Testing, Food Additives, Food Microbiology, and Food Supply Chain Management.

Low-Acid Canned Food and Safety, Functional Food and Health Care Efficacy Evaluation, Grain and Oil Food Processing and Quality Control Some colleges and universities are trained according to the following specialty direction: functional food.

Cultivation Requirements:

1. Possessing good professional ethics, strong patriotism and dedication, a sense of social responsibility, and rich literacy in humanities and sciences.

2, with relevant knowledge of chemistry, public **** hygiene and some knowledge of management.

3, have a good sense of quality, environment, occupational health, safety and service.

4, a solid knowledge of the fundamentals of food science and the basic theoretical knowledge of food quality and safety, and an understanding of the current situation and trends in the development of food quality and safety specialties.

5. Have the ability to propose and analyze solutions to problems by comprehensively applying the scientific theories they have learned, and to solve practical problems in food quality and safety.