1 thought on “Employment direction of food nutrition and inspection education major”

  1. Initial post groups
    Moving the basic work of related positions such as quality control and safety management, food inspection, public nutritional services and management of food industry chain.
    1. Main professional position group
    food inspection job group. Mainly from food and auxiliary materials, semi -finished products and finished products, such as food inspection workers, packaging materials inspection workers, and feed inspection workers.
    Chafen quality and safety management post group. It is mainly engaged in related positions in the quality and safety control management of the food industry chain, such as quality administrators, food safety administrators, catering service food safety administrators, etc.
    Printer service and management position group. Mainly engaged in related nutritional service positions in the catering industry, hospitals, schools, communities, etc., such as public nutritionists, nutritional dining staff, etc.
    The professional position group
    (1) Food production and processing post group. Mainly engaged in related positions in food products, such as dairy products, cold food and cans, beverage producers, grain and oil producers, meat and egg food processing staff.
    Chamous food circulation post group. Working in food acceptance, storage and transportation, preservation, etc., such as commodity supervisors, salespersons, etc.
    Developed job group
    1. Food inspectors, such as food inspection workers (senior) (1 year to 2 years), food inspection workers (technicians) (technician) (3-5 years).
    2. Quality engineering and technical personnel of the food industry chain, such as quality engineers (primary) (1 year to 3 years), quality engineer (intermediate) (5 years to 8 years), etc.
    3. Food safety managers, such as food safety divisions (assistants) (1 year to 3 years), food safety divisions (intermediate) (5 years); catering service food safety administrators (intermediate) (1 year ~ Two years), catering service food safety administrator (advanced) (3 years to 5 years) and so on.
    4. Food engineering and technical personnel of small and medium -sized enterprises, such as technology staff (1 year to 3 years), engineer (5 years to 8 years); management (industrial) engineering and technical personnel, such 5 to 8 years) and so on.

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