ppt

通过本课程的理论教学，使学生具备下列能力：

1、能够了解食品工程专业技术人员的责任，在工程实践中能自觉遵守工程职业道德和规范。

2、能够通过食品工程领域复杂工程问题的分析、解决和总结，在工程实践中提升自我。

3、能够根据技术、行业和社会发展有意识地学习新知识和拓展自身能力，认识终身学习的必要性。

This course is designed to be a class，students have the following abilities:

1. to understand the responsibility of food engineering professional and technical personnel, can consciously abide by engineering ethics in engineering practice and specifications.

2. can pass food engineering field complex engineering problems and summary, analysis and solving, improve himself in the engineering practice.

3. can according to the technology, industry and social development to consciously learn new knowledge and develop their own capabilities, meet the need of lifelong learning.

In this class, food serves as both the subject and the object of historical analysis. As a subject, food has been transformed over the last 100 years, largely as a result of ever more elaborate scientific and technological innovations. 

From a need to preserve surplus foods for leaner times  grew an elaborate array of techniques – drying, freezing, canning, salting, etc. – that changed not only what people ate, but how far they could/had to travel, the space in which they lived, their relations with neighbors and relatives, and most of all, their place in the economic order of things. The role of capitalism in supporting and extending food preservation and development was fundamental. 

As an object, food offers us a way into cultural, political, economic, and techno-scientific history. Long ignored by historians of science and technology, food offers a rich source for exploring, e.g., the creation and maintenance of mass-production techniques, industrial farming initiatives, the politics of consumption, vertical integration of business firms, globalization, changing race and gender identities, labor movements, and so forth. 

The basic purpose of this course is to offer the prospective food science major a brief but comprehensive outline of the field, and to suggest the breadth of the field and to show the importance of applying sound scientific principles to solving the problems of transforming raw materials into safe, pure, nutritious, and appealing food products.To inform the student of our present scientific knowledge about foods and of the application of scientific principles to commercial food processing and preservation.

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