Food Science and Engineering
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食品科学与工程专业（Food Science and Engineering）
Food Science and Engineering is the application of science and engineering
to the production, processing, distribution, preparation, and evaluation of food，
based on the theory of chemistry, biology and engineering sciences.
The Department of Food Science and Engineering’s undergraduate program
of SYUCT offers students valuable real-world experience and leadership skills
by providing an innovative curriculum;
research lab opportunities; access to a series of pilot beer brewing facilities,
and professional and industry contacts and experience. During the study,
students are required to take the following courses:
Nutrition, Food Chemistry, Microbiology，Food Processing,
Principles of Chemical Engineering, Food Analysis, Food Biotechnology,
Food Machinery, Food Plant Design, etc.
Students may find career opportunities in product development,
quality assurance/control, processing and engineering, technical sales,
management, research, sensory analysis, and food law and regulations