Abstract: To better train food professionals who meet needs of food enterprises, guided by needs of food enterprises for food professionals, way of questionnaire survey was adopted to provide direction and basis for teaching reform of food professional training mode．Results showed that due to lack of pressure resistance and talent fault of food professionals, there was a large gap of professional and technical talents in modern food enterprises, and demand expectation of enterprises for food graduates was still higher than existing skills of food graduates, such as professional quality, hands-on operation ability and professional comprehensive quality（psychological quality, pressure resistance ability and professional skills）were weak links of current food professionals．The food professionals trained by colleges and universities, according to current training scheme, could not meet requirements of food enterprises．