Culinary and Nutritional Education Major Food Engineering, Cooking and Nutritional Education are undergraduate majors in Chinese ordinary colleges and universities.

This major cultivates students with broad-minded culinary science theory and strong innovative practical ability, with international vision and lifelong learning ability, and can engage in scientific research, technology development, teaching, operation and engineering management in this field. Application-oriented, compound senior professionals with comprehensive development of moral, intellectual, physical and aesthetic abilities. ?

Cooking and nutrition education mainly studies basic knowledge and skills in cooking, nutrition, management and education, and conducts research on food nutrition, management of catering enterprises, and teaching in higher vocational colleges. For example: the research and development of medicinal diets and nutritious meals, the reasonable nutritional ratio of dishes, the teaching of cooking and nutrition majors in technical schools, etc.

Cooking technology, cooking ingredients, cooking nutrition, pastry technology, catering management and practice, traditional Chinese medicine diet and health science, central kitchen design and operation, modern kitchen management, etc.

Catering enterprises: chefs, dish research and development, quality supervision, business management; Nutrition research institutions: nutritionists, nutrition research, medicinal diet research and development; Technical colleges: cooking and nutrition teachers.

Postgraduate entrance examination directions, agricultural product processing and storage engineering, nutrition and food hygiene, food processing and safety, food science, grain, oil and plant protein engineering, master of food engineering. ?