1. Employment direction: food enterprises: food engineering design, product development, food processing, quality inspection, quality control, technical supervision, food nutrition research; Government and institutions: food inspection, technical supervision, law enforcement and management.
2. The employment prospect of food science and engineering specialty is not good. Most students work in food factories after graduation, which is not only hard, but also bad salary.
What is the major of food science and engineering?
Food science and engineering mainly study the basic knowledge and skills of chemistry, biology, food engineering and food technology, and carry out food production technology management, product development, engineering design, quality control and scientific research in the food field. For example: the design of yogurt fermentation technology, the processing and production of canned food, the research of food nutritional components, the supervision and inspection of food tributes, etc.
Training objectives
Supported by solid scientific theory foundation, engineering technology foundation and practical training, this major cultivates good political and cultural quality, basic ability of foreign language and computer application, and systematically grasps basic knowledge and skills in food science and engineering.
Specialists who can engage in scientific research, technology development, engineering design, production management, quality control, product sales, inspection and quarantine, education and teaching, food science and engineering-related education, research, import and export, health supervision and safety management of food or related products in the fields of food production, processing and circulation, and have extensive knowledge and adaptability in many fields.
Core knowledge field
Basic knowledge of food engineering drawing, basic knowledge of food mechanical engineering, basic principles, basic methods and basic technologies of food processing unit operation, chemical properties, physiological functions, metabolic mechanism in vivo of various components in food raw materials and finished products, chemical changes, microbial changes and physical properties changes during food processing and storage.
Basic concepts, principles and technologies of food hazards and their detection and control; All kinds of food processing basic technology and quality and safety control technology, processing machinery and equipment, food factory design and environmental protection.