The training scheme of food science and engineering specialty refers to the curriculum arrangement and learning requirements designed by the specialty in university education. This major aims to cultivate students with relevant knowledge and skills in the field of food science and engineering, so as to prepare for their future career development.

Training programs for food science and engineering majors usually include the following aspects:

1. Core courses: These courses cover the basic theory and practical knowledge of food science and engineering, including food chemistry, food microbiology, food processing technology, etc.

2. Specialized elective courses: Students can choose courses in specific fields according to their interests and development direction, such as food safety and quality control, food nutrition and health.

3. Practical links: These links include experimental courses, internships and graduation projects, aiming at enabling students to consolidate and apply what they have learned through practical operation and experience.

4. Comprehensive ability training: In addition to professional knowledge, food science and engineering majors also focus on cultivating students' comprehensive ability, including scientific research ability, teamwork ability and innovation ability.

The goal of the food science and engineering specialty training program is to cultivate professionals with solid theoretical foundation and practical ability who can engage in food production, food quality inspection, food research and development and other related work. In addition, this major also involves social hot issues such as food safety, nutrition and health, and the students trained can also engage in relevant food management and policy research.