What jobs after graduation of food science and engineering are as follows:

1, engaged in various types of food production enterprises, food engineering design, new product development, food nutrition research, quality testing, quality control, technical management, technical supervision, food machinery and equipment management, food packaging design, food storage management, food transportation management, business operations management, food science research and results promotion work. The company's business management, scientific research and results of food promotion work.

2, engaged in food quality supervision, customs, commodity inspection, health quarantine, import and export, industry and commerce and other departments of the product analysis, testing, technical supervision, law enforcement, management and other positions to find work; can also be in the relevant state organs, colleges and universities, scientific research institutes to carry out teaching and research work.

I, food science and engineering

1, food science and engineering is mainly the study of chemistry, biology, food engineering and food technology and other aspects of the basic knowledge and skills, in the field of food for food production technology management, product development, engineering design, quality control, scientific research. For example, design of yogurt fermentation process, processing and production of canned food, research on food nutrients, supervision and testing of food quality.

2. In the Food Science and Engineering program, students will learn the basic processes and technologies of food processing, such as heat treatment, cooling, drying, etc., as well as the use and maintenance of engineering equipment for food separation, extraction, concentration and drying. At the same time, students will also learn the monitoring and management of food quality and safety, such as food hygiene, quality testing, food safety laws and regulations.

3. Food science and engineering also involves the study of the nutritional composition and function of food, such as protein, carbohydrates, fat, vitamins and other nutrients, analysis and evaluation, as well as the health care function of food, medicinal value and other aspects of the study.

Second, food science and engineering graduates should obtain the following aspects of knowledge and ability

1, mastery of biochemistry, food chemistry, microbiology, the basic theory and experimental techniques;

2, mastery of food analysis, testing methods;

3, with process design, equipment selection

3, with process design, equipment selection, food production management and technical and economic analysis capabilities;

4, familiar with the development of the food industry guidelines, policies and regulations;

5, understanding of food storage and transportation, processing, preservation and comprehensive utilization of resources of the theoretical frontier and development;

6, master the basic methods of literature searches, data query, with a preliminary ability to conduct scientific research and practical work.