Program overview
Nutrition and Food Hygiene is an applied specialty under Public Health and Preventive Medicine. Simply put, it studies 'what to eat and how to eat healthily' and 'how to ensure food safety'. Core courses include Fundamentals of Nutrition (macro/micronutrient metabolism), Public Nutrition (population nutrition interventions), Food Hygiene (food contamination, additive safety), Food Safety Risk Assessment, Clinical Nutrition (disease and nutritional support), etc. If you are interested in chemistry and biology, and care about daily diet, chronic diseases, and food safety hot topics, this major is a great fit. Chinese universities have unique advantages in this field, such as the direction of Traditional Chinese Medicine nutrition combined with traditional food therapy culture, and practical resources from institutions like the China National Center for Food Safety Risk Assessment. Many schools also arrange internships at CDC, food companies, or hospital nutrition departments, giving you direct exposure to real cases.