The Choice of Learning Direction for Bioengineering Specialty —— Food and Fermentation (Urgent)

Why are food majors and microbiology majors so similar? From the perspective of microbial fermentation, in line with the principle that learning is not white, learning is better than not learning, I would like to make some suggestions first.

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Suggestion:

Microbial genetic breeding,

Biological microscope technology,

Introduction to biopharmaceutical technology,

Applied biotechnology,

Food biotechnology,

Fermentation principle and equipment,

Plant tissue culture,

Food chemistry.

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Experimental design, statistical analysis and bioinformatics are very important, but I suggest you don't choose them, because it's useless to choose them. If you learn, you will not learn. If you learn them, it's just a scratch. The important thing is that you didn't pass the exam. I suggest you choose after graduate school. There are postgraduate courses or self-taught exams, but now your study has not improved you.

Others, either learned or unable to learn, there is no need to learn. (Don't shoot me, I said it pragmatically ~ ~ not disrespectful of knowledge ~ ~)

PS: It is suggested that teachers choose courses, which are those of old pedants. These teachers have real things in their lesson plans, which are years of accumulated experience. You should take notes. Good undergraduate notes are very beneficial to your postgraduate entrance examination. Of course, those young teachers who can tell jokes in class are easy to choose, but it is not good for the postgraduate entrance examination. Especially in the field of fermentation, to be honest, those notes can also be used after you work. Personal experience. . . .