Food science and engineering major training with chemistry, biology, food engineering and food technology knowledge, engineering and technical personnel. The students mainly study chemistry, biology, food engineering and other aspects of the basic theory and basic knowledge, accept biotechnology and engineering, food production technology management, development, comprehensive utilization, food engineering design and scientific research and other aspects of the basic training, with food preservation, processing, safety testing and comprehensive utilization of resources and other aspects of the basic ability.

Major courses in food science and engineering: university chemistry, organic chemistry, biochemistry, analytical chemistry, food microbiology, food chemistry, principles of food engineering, modern engineering drawing, food biotechnology, food machinery and equipment, food quality and safety, aquatic food science, food fermentation, food analysis and inspection, food nutrition and hygiene, canned food processing and soft drinks Technology, marine biological resources comprehensive utilization of technology, food process principles, food factory design basis, grain and oil processing, livestock processing, food additives.