The postgraduate entrance examination directions of food science and engineering are: food chemistry and engineering, food processing and preservation application technology, health functional food research, food resource development and utilization, ecological food science and biotechnology.

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.

According to the classification of national disciplines, the discipline of food science and engineering belongs to the national first-class discipline, which has the same status as basic disciplines such as mathematics, physics, biology, astronomy and chemical engineering, and has the characteristics of interdisciplinary infiltration, involving many disciplines such as chemistry, physics, biology, agronomy, medicine, machinery, environment and management.

Extended data:

Graduates should have the following knowledge and abilities:

1, master the basic theory and experimental technology of biochemistry, food chemistry and microbiology;

2. Master the methods of food analysis and detection;

3. Capable of process design, equipment selection, food production management and technical and economic analysis;

4, familiar with the principles, policies and regulations of grain industry development;

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

6, master the basic methods of literature retrieval and information query, with preliminary scientific research and practical work ability.