​[Food majors face to face] Introduction to the School of Food Engineering and Nutritional Science of Shaanxi Normal University

Food professionals face to face

Introduction to Shaanxi Normal University

Shaanxi Normal University is directly affiliated to the Ministry of Education and a world-class discipline-building university.

( North Gate of Chang'an Campus of Shaanxi Normal University)

The school is located in the ancient capital of Xi'an, covering an area of ​​more than 2,800 acres, with two campuses, Chang'an and Yanta

The school currently has 2 national basic subject personnel training and scientific research bases, 3 national teaching teams, 3 subject innovation and talent introduction bases for higher education institutions of the Ministry of Education, 1 national engineering laboratory, and 4 national experimental teaching demonstration centers.

(Chang'an Campus Library)

The school currently has 17,766 full-time undergraduates, 20,233 postgraduates (including 9609 full-time postgraduates and 10624 part-time postgraduates), 808 international students, and more than 48,000 continuing education and online education students

Since the "13th Five-Year Plan", school teachers have undertaken 1,228 scientific research projects at or above the provincial and ministerial level in humanities and social sciences, including 295 projects from the National Social Science Fund and 158 from the Ministry of Education; 888 books and 6733 academic papers have been published.

(Xinyong Student Activity Center, Chang'an Campus)

Introduction to the School of Food Engineering and Nutritional Sciences

The predecessor of the college was the Food and Nutrition Education Department established by the school in 1994.

The college has two undergraduate majors in food science and engineering, food quality and safety, two second-level doctoral authorization points in food chemistry and botany, first-level master degree authorization in food science and engineering, food science, food chemistry, and There are five second-level master degree authorization points in agricultural product processing and storage engineering, grain oil and vegetable protein engineering, and food engineering

(College Food Engineering Training Center)

Food Science and Engineering

Training objectives

This major trains high-level professional talents with good humanistic quality, scientific literacy, strong innovation ability and business competitiveness that meet the needs of modern food industry, economic construction and social development.

Professional advantage

The specialty is based on technological innovation in the process of food industrialization, focusing on the northwestern characteristic fruits and vegetables, livestock and poultry, and grain, etc.

Employment destination

The employment rate of graduates of this major has always remained above 90%

Food Quality and Safety Major

Training objectives

This major is oriented to the needs of social development, economic construction and human health.

Professional advantage

Established close practical teaching and scientific research cooperation relationships with food quality supervision and management, inspection and quarantine institutions inside and outside the province, and large-scale enterprise quality management departments, focusing on training students to combine modern food testing technology to innovate fast or intelligent food testing methods, and gain insights into the food production chain In terms of quality and safety issues, the ability to implement quality control

Employment destination

The employment rate of graduates of this major has always remained above 90%.

( College undergraduate students' social practice activities)