Nutrition and Food Hygiene

In the context of a society increasingly concerned with health, nutrition, and quality of life, the major of Nutrition and Food Hygiene is gradually becoming an attractive choice for many international students wishing to study in China. This is a highly applicable field of study, combining scientific rigor with relevance to people's daily lives.

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Introduction to the Nutrition and Food Hygiene Major

Nutrition and Food Hygiene is an interdisciplinary field combining nutrition science, public health, biology, and food science. This major primarily studies human nutritional needs, dietary guidance, food safety, and the relationship between food and human health.

Through systematic theoretical learning combined with in-depth practice, students will master professional skills such as nutritional assessment, food hygiene inspection, and functional food development, thereby contributing to public health assurance and the promotion of nutrition policy implementation.

Training Objectives

The program aims to train professionals with good moral character, scientific thinking, a spirit of cooperation and innovation, and solid practical abilities, meeting the developmental needs of society and international integration. Specifically:

1. Comply with laws, possess good ethics, a serious academic attitude, and a correct scientific approach.
2. Master the theoretical system and experimental skills of the field, understand its development trends, and possess the ability to work independently in research and practice.
3. Be proficient in a foreign language to serve academic and international communication purposes.
4. Possess good physical and mental health.

Who is Suitable for This Major?

• Those who are passionate about fields related to nutrition, food, public health, and community health.
• Individuals concerned about health, healthy lifestyles, scientific diets, and who wish to disseminate that knowledge to the community.
• Those inclined towards application-oriented, practical learning, who enjoy researching food, developing new products, or working in healthcare, education, or corporate environments.
• Students aiming to become nutritionists, food consultants, lecturers, or researchers in the future.

Study Mode and Duration

Master's students in this major typically study full-time. The standard training duration is 3 years, applying a flexible credit system.

Core Courses of the Nutrition and Food Hygiene Major

Below is a summary table of representative courses for the major, including their names in Chinese, Vietnamese, and credit points:

Professional Internship

The professional internship includes social practice and teaching practice.

• Social Practice: Students participate in social surveys, research, design, consulting, technology transfer, and other practical activities inside or outside the university.
• Teaching Practice: Students conduct trial lectures, lead discussions, assist with laboratory practicals, or assist in supervising undergraduate theses. The workload is equivalent to that of a teaching assistant for one month.

Training Methods

1. Individual Supervisor System: Each student is directly guided by a supervisor, combined with the professional group to develop a study plan, select research topics, and organize academic activities.
2. Emphasis on Both Coursework and Research: Alongside theoretical learning, students' scientific research capabilities, creativity, organizational skills, adaptability, and practical problem-solving skills are enhanced.
3. Regular Academic Reporting System: Students participate in academic seminars once a month to improve critical thinking and academic presentation skills.
4. Requirement for Scientific Publication: During their studies, students must publish at least one scientific paper as the primary author in a provincial-level or higher academic journal.

Research Directions

• Traditional Nutrition and Dietary Therapy
• Applied Nutrition
• Culinary Hygiene and Food Safety

Degree Awarded

Students who complete the required credits and successfully defend their graduation thesis, and meet the degree conferral conditions, will be awarded a Master of Science degree by the university's degree evaluation committee.

Career Opportunities

After graduation, students can work in universities, research institutes, disease control centers, nutrition consulting agencies, food companies, or public health organizations, engaging in teaching, research, nutritional intervention, food safety management, and community healthcare.