Culinary and Nutrition Education is a highly integrated discipline that encompasses knowledge and skills in various fields such as culinary skills, food nutrition, food and beverage management, and education.
The core of this major is to cultivate interdisciplinary talents with culinary skills, nutrition knowledge and educational abilities to meet the needs of modern society for healthy eating and nutrition education.
The postgraduate examination directions of the culinary and nutrition education major include agricultural product processing and storage engineering, nutrition and food hygiene, food processing and safety, food science, grain oil and vegetable protein engineering, and food engineering master's degree.
Agricultural product processing and storage engineering: mainly research the processing technology and storage methods of agricultural products, so as to improve the added value of agricultural products and extend the shelf life. For Culinary and Nutrition Education students, this pathway can help them understand the entire process of food from the field to the table, and how to maximize the retention of nutrients in the ingredients.
Nutrition and Food Hygiene: It mainly studies the effects of nutrients in food on human health and the related knowledge and technology of food hygiene. For Culinary and Nutrition Education students, this pathway can help them gain a deeper understanding of the nutritional content and function of food, as well as how to ensure food hygiene and safety.
Food Processing and Safety: Mainly research on food processing technology and food safety control methods to ensure the quality and safety of food. For Culinary and Nutrition Education students, this pathway can help them understand the critical control points in food processing and how to ensure food safety and hygiene.
Food Science: The study of the chemical, physical and biological properties of food and the changes in food processing. For students majoring in Culinary and Nutrition Education, this track can help them gain a deeper understanding of the nature and characteristics of food, and provide theoretical support for cooking and food development.
Grain, oil and plant protein engineering: mainly research the processing technology and utilization methods of grain, oil and vegetable protein. For culinary and nutrition education students, this pathway can help them understand the processing characteristics and utilization of these ingredients, and provide more choices for cooking and food development.
Master of Food Engineering: This is a professional degree that focuses on the study of relevant knowledge and techniques in the field of food engineering. For culinary and nutrition education students, pursuing a master's degree in food engineering can help them gain a deeper understanding of the theory and practice of food engineering, laying a solid foundation for future career advancement.
After graduation, Culinary & Nutrition Education students have a wide range of career prospects. They can work as chefs, dish developers, quality supervisors or business managers in catering enterprises, or they can work as dietitians, nutrition researchers or medicinal diet research and development in nutrition research institutions. At the same time, they can also work as culinary and nutrition teachers in technical colleges to train more talents.