食品科学与工程专业的英文：Food Science and Engineering。
食品科学与工程是中国普通高等学校本科专业。食品科学与工程主要研究化学、生物学、食品工程和食品技术等方面的基本知识和技能，在食品领域内进行食品生产技术管理、产品开发、工程设计、品质控制、科学研究等。例如：酸奶发酵工艺的设计，罐头类食品的加工、生产，食品营养物质的研究，食品质量的监督和检测等。
发展前景：
1、就业方向
食品类企业：食品工程设计、产品开发、食品加工、质量检测、品质控制、技术监督、食品营养研究； 政府、事业类单位：食品检测、技术监督、执法管理。
2、考研方向
食品科学与工程、食品工程、食品科学、食品加工与安全、粮食、油脂及植物蛋白工程、农产品加工及贮藏工程。
以上内容参考：百度百科-食品科学与工程
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第1个回答 2011-03-14
Food Science and Engineering
business training goal:
business culture Objectives: This professional development with the chemistry, biology, food engineering and food technology knowledge and can engage in the food areas of food production and technology management, quality control, product development, scientific research, engineering design work in food science and engineering disciplines advanced engineering and technical personnel.
operational training requirements: The students mainly study the chemical, biological and food engineering, the basic theory and basic knowledge of the subject of food production and technology management, food engineering design and scientific research areas such as basic training, with food preservation, processing, and comprehensive utilization of resources essential capacity.
graduates should be given in the following aspects of the knowledge and ability:
1. Master biochemistry, food chemistry, microbiology, basic theory and experimental techniques;
2. Master food analysis and testing methods;
3. With the process design, equipment selection, food production management and technical and economic analysis capacity;
4. Familiar with the food industry, the development of principles, policies and regulations;
5. Understanding of food storage and transportation, processing, preservation and resource comprehensive utilization of cutting-edge theories and developments;
6. Master the literature search, data query, the basic method, with an initial capacity of scientific research and practical work.
main courses:
trunk disciplines: chemistry, biology, food science and engineering.
main courses: organic chemistry, biochemistry, food chemistry, microbiology, chemical processes and equipment, and food technology principles.
main practice teaching links include: technical experiments, curriculum design, production internships, graduate internships, graduate design (thesis), etc., the general arrangements for 30 weeks.
Period of Study: Four years
award degrees: Bachelor of Engineering or agricultural professional
similar to: Food Science and Engineering, Light Chemical Engineering Packaging Engineering Printing Engineering Textile Engineering Fashion Design and Engineering Grape and Wine Food Quality and Safety Engineering本回答被提问者采纳
business training goal:
business culture Objectives: This professional development with the chemistry, biology, food engineering and food technology knowledge and can engage in the food areas of food production and technology management, quality control, product development, scientific research, engineering design work in food science and engineering disciplines advanced engineering and technical personnel.
operational training requirements: The students mainly study the chemical, biological and food engineering, the basic theory and basic knowledge of the subject of food production and technology management, food engineering design and scientific research areas such as basic training, with food preservation, processing, and comprehensive utilization of resources essential capacity.
graduates should be given in the following aspects of the knowledge and ability:
1. Master biochemistry, food chemistry, microbiology, basic theory and experimental techniques;
2. Master food analysis and testing methods;
3. With the process design, equipment selection, food production management and technical and economic analysis capacity;
4. Familiar with the food industry, the development of principles, policies and regulations;
5. Understanding of food storage and transportation, processing, preservation and resource comprehensive utilization of cutting-edge theories and developments;
6. Master the literature search, data query, the basic method, with an initial capacity of scientific research and practical work.
main courses:
trunk disciplines: chemistry, biology, food science and engineering.
main courses: organic chemistry, biochemistry, food chemistry, microbiology, chemical processes and equipment, and food technology principles.
main practice teaching links include: technical experiments, curriculum design, production internships, graduate internships, graduate design (thesis), etc., the general arrangements for 30 weeks.
Period of Study: Four years
award degrees: Bachelor of Engineering or agricultural professional
similar to: Food Science and Engineering, Light Chemical Engineering Packaging Engineering Printing Engineering Textile Engineering Fashion Design and Engineering Grape and Wine Food Quality and Safety Engineering本回答被提问者采纳
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