What is Food Science?

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.

10295 Jiangnan University	95
10019 China Agricultural University	86
10561 South China University of Technology	83
10403 Nanchang University	81
10307 Nanjing Agricultural University	79
10335 Zhejiang University	78
10423 China Ocean University
10224 Northeast Agricultural University	77
10299 Jiangsu University
10057 Tianjin University of Science and Technology	76
10504 Huazhong Agricultural University
10564 South China Agricultural University
10712 Northwest A & F University
10359 Hefei University of Technology	75
10463 Henan University of Technology
10129 Inner Mongolia Agricultural University	72
10152 Dalian University of Technology
10248 Shanghai Jiaotong University
10264 Shanghai Ocean University
10353 Zhejiang Gongshang University
10389 Fujian Agriculture and Forestry University
10635 Southwest University
10251 East China University of Science and Technology	70
10496 Wuhan Institute of Technology
10240 Harbin Commercial University	69
10252 University of Shanghai for Science and Technology
10086 Agricultural University of Hebei	68
10327 Nanjing University of Finance and Economics
10386 Fuzhou University
10538 Central South University of Forestry and Technology
10610 Sichuan University
10733 Gansu Agricultural University
11117 Yangzhou University
10069 Tianjin University of Commerce	67
10337 Zhejiang University of Technology
10466 Henan Agricultural University
10467 Henan Institute of Science and Technology
10708 Shaanxi University of Science and Technology
10020 Beijing Agricultural College	66
10158 Dalian Ocean University
10167 Bohai University
10280 Shanghai University
10319 Nanjing Normal University
10589 Hainan University
11417 Beijing Union University
11646 Ningbo University
10593 Guangxi University	65
10674 Kunming University of Science and Technology
10731 Lanzhou University of Technology
10758 Xinjiang Agricultural University
10160 Liaoning Medical College	63

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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.