What are the Different Types of Food Science Careers?
Food science and engineering major develops food science and engineering disciplines with knowledge in chemistry, biology, food engineering and food technology, capable of engaging in food production technology management, quality control, product development, scientific research, engineering design, etc. in the food field Senior engineering and technical personnel. [1]
Food Science and Engineering
- The research of life sciences puts forward requirements for nutrient diversification of food. In order to meet the nutritional needs of life at different levels, this is a problem to be solved in food development. Changes in information technology, life sciences, and food culture have shown us the future of the globalization and integration of the food industry. The pressure on agriculture from the rapid expansion of the population needs to be shared in food engineering. China is a large agricultural country. Agriculture The rational use and storage of resources is the key to restricting the development of agriculture; food is no longer a trivial matter from the day of the rapid development of culture and technology; the emergence, development and peak of food science and engineering disciplines are natural sciences and engineering Jointly determined by science. The purpose of food science and engineering is to cultivate knowledge in chemistry, biology, food engineering and food technology. Apply basic theories and basic knowledge of chemistry, biology and food engineering in research and practice, engage in basic training in food production technology management, food engineering design and scientific research, etc., with food preservation, processing and comprehensive utilization of resources basic ability. Master biochemistry,
- Chemistry, Biology, Food Science and Engineering.
- Principles of organic chemistry, biochemistry, food chemistry, microbiology, chemical processes and equipment, and food technology. [1]
- Students in this major mainly study the basic theories and basic knowledge of chemistry, biology, and food engineering. They receive basic training in food production technology management, food engineering design, and scientific research. They have basic knowledge in food preservation, processing, and comprehensive utilization of resources. ability.
- Graduates should acquire knowledge and capabilities in the following areas:
1. Master the basic theories and experimental techniques of biochemistry, food chemistry, microbiology;
2. Master the methods of food analysis and testing;
3 Capable of process design, equipment selection, food production management and technical and economic analysis;
4 Familiar with the principles, policies and regulations of food industry development;
5. Understand the theoretical frontiers and developments of food storage and transportation, processing, preservation and comprehensive utilization of resources;
6. Master the basic methods of literature retrieval and data query, with preliminary scientific research and practical working ability. [1]
- The main practical teaching links: including process experiments, curriculum design, production internship, graduation internship, graduation design (thesis), etc., generally arranged for 30 weeks. [1]
- After graduation, students can engage in food engineering design, new product development, food nutrition research, quality inspection, quality control, technical management, technical supervision, food machinery and equipment management, food packaging design, food storage management, food transportation Management, business management, food
- Among the first-level disciplines, there are 21 universities with PhD-level authorization in the country and 18 participating in the evaluation this time; some universities with PhD-level authorization and master's degree authorization participated in the evaluation; 51 universities participated in the evaluation By. Note: The following colleges with the same score are listed in order of school codes.
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- Among the many universities, the discipline construction of Jiangnan University is particularly mature, and it is very distinctive in fermented food and grain and oil: the former Zhengzhou Grain Institute (now
- Looking at the world, the food industry (including salt mining, food processing manufacturing, beverage manufacturing, and tobacco processing) with a turnover of 2.18 trillion US dollars dominates the world's industrial hegemony, exceeding the automotive, aviation, information and other industries. In China, the total output value of the food industry in 2000 has doubled from 1994 to 700 billion yuan. Joining the WTO is a severe test for the food industry and a rare opportunity. The world's population is expected to increase by 73 million annually in the next 20 years, and demand for food will inevitably increase. Convenience, quick-freezing, freshness preservation, health care, microwave, leisure, children, elderly food and health drinks and condiments will be all over the world. The "big blood transfusion" in the food industry points the way for food professional education. As a cross-century youth generation, it is a wise choice to actively participate in this ancient and hopeful huge team.