What is the direction of employment for food majors?

Food students can be engaged in various types of food enterprises after graduation food engineering design, new product development (green, organic, functional food), food nutrition research, food quality testing, food quality control, technical management, technical supervision.

Food machinery and equipment management, food packaging design, food storage management, food transportation management, business management, scientific research and results of food promotion work.

Graduates can work in the Food and Drug Administration, Customs, commodity inspection, health epidemic prevention, import and export, industrial and commercial bureau, quality and technical supervision and other government or institutional departments to carry out product analysis, testing, technical supervision, law enforcement, management and other work; can also be in the relevant state organs, colleges and universities, scientific research institutes to carry out the work of teaching and research, etc..

Food Specialty Examination Description

Grain, Oil and Vegetable Protein Engineering

Grain, Oil and Vegetable Protein Engineering discipline (discipline code: 083202) is one of the second-level disciplines in food science and engineering, which focuses on researching the physicochemical properties of bulk agricultural products such as grains, fats, oils, and vegetable proteins, food quality.

This program trains students to master the advanced technology of deep processing of grain, oil, plant protein and the basic principles of modern biotechnology (including genetic engineering, fermentation engineering, biocatalysis, enzyme engineering, etc.), and to understand the progress and trends of the discipline, and to master the skills of experimental data processing and analysis.

Preliminarily, they should have the ability to independently engage in scientific research in grain, oil and plant protein disciplines as well as related disciplines that intersect with them, and be able to engage in teaching, scientific research, or undertake specialized technical work; they should also be more proficient in mastering a foreign language, and be able to read foreign language materials in the field; and they should have a rigorous and pragmatic scientific attitude and style.

The above content reference Baidu Encyclopedia - Food Science and Engineering