The work aims to carry out the construction of food specialty and the reform of personnel training mode, in order to train new engineering talents in food specialty in response to new challenges in the background of the post-epidemic era. With the School of Food Science and Engineering in Bohai University as an example, the new challenges and opportunities brought to higher engineering education by the post-pandemic era were expounded. The new direction and connotation of higher engineering education development was positioned accurately. The suggestion that second-class schools should take initiative to make response was put forward. Through the exploration on the mechanism of multi-subject collaborative education, a step-by-step practice platform was built, an advanced practice system was established, and a multi-disciplinary curriculum system was set up, so that modern industrial colleges led the deep integration of production and education, and promoted the high-quality development of higher engineering education. In this mode, the quality of personnel training was improved steadily and the students' engineering practice and innovation ability was strengthened significantly. The research results can update the thinking of specialty construction, deepen the connotation construction of specialty, and cultivate high-quality engineering and technical personnel who have strong engineering, practice and innovation abilities and can adapt to industrial transformation and upgrading.