Comparison and integration of educational competency development of university students majoring in food industry between Belarus and China

Abstract

This paper compares the characteristics of food science education in Belarus and China, and deeply analyzes the differences and similarities between the two in terms of education system, curriculum setting, teaching methods, and practical links. The study found that Belarus focuses on scientific research innovation and interdisciplinary integration, while China emphasizes the combination of basic theory and application technology and diversified teaching methods. It is proposed to integrate the advantages of both sides, balance the cultivation of scientific research and application technology, introduce more basic discipline knowledge while strengthening application courses, integrate multiple teaching methods and strengthen practical teaching, and deepen cooperation with enterprises to cultivate food science professionals with international vision and innovation ability.