Contents

   

1

Course Description

2%1.11 Course Description

1.2 Contents

1.3 References

1.4 Assignments

2introduction

2.1 Basic knowledge about food industry

2.2 Research area and study content for Food specialty

3Basics of Food Engineering and Technology

3.1 Materials handling

3.2 Cleaning

3.3 Separating

3.4 Disintegrating

3.5 Pumping

3.6 Mixing

3.7 Heat exchanging

3.8 Evaporation

3.9 Drying

3.10 Forming

3.11 Packaging

4QUALITY FACTORS IN FOODS

4.1 Appearance factors

4.2 Textural factors

4.3 Flavor factors

4.4 Additional quality factors

5Expanding reading materials

5.1 Bread

5.2 Pickling

5.3 Meat

5.4 Egg

5.5 Sugar

5.6 A bite of Belt and Road

5.7 2块钱的维生素C和100块的维生素C有什么区别？

5.8 无人快餐真来了，没有一个厨师、服务员...

5.9 无人水饺工厂

6Glossory

6.1 Assignment

6.2 New words