Training Objectives

This curriculum trains talents that meet the needs of food industry development in the 21st century. The graduates will master the basic knowledge and skills in the fields of chemistry, biology, food science and engineering. They will be prepared both theoretically and practically for food science related areas including scientific research, technical development, engineering design, production technology management, sales, quality control and inspection.

They will become senior engineering and technical personnel working in quarantine, business management, education and teaching.

Courses

General Chemistry, Organic Chemistry, Physical Chemistry, Biochemistry, Microbiology, Engineering Drawing, Principles of Food Engineering, Food Chemistry, Food Analysis, Food Safety, Food Nutrition, Modern Food Analysis Technology, Food Technology, Food Preservation Principles , Food Factory Machinery and Equipment, Fermentation Technology, Fermentation Equipment, Introduction to Food Factory Design, Food Product Development, Food Industry Enterprise Management, etc.

 Careers

  (1) Various food companies including production and operation management, process design, technological transformation, product research and development, quality control, and product sales;

  (2) Commodity inspection, foreign trade, customs, sanitation and epidemic prevention, quality supervision, environmental protection, medicine and other industries are engaged in food quality inspection and supervision, quality management, quality certification and scientific research;

  (3) Pharmaceutical, chemical, feed and other related industries are engaged in the development and management of various new technologies.

  (4) Continue to pursue master's and doctoral degrees.