目录

  • 1 《食品科学导论Introduction to Food Science》教学大纲
    • 1.1 教学大纲
    • 1.2 教师简介
  • 2 Course Description
    • 2.1 Contents
    • 2.2 Course Description
    • 2.3 References I
    • 2.4 References II
    • 2.5 Assignments
  • 3 introduction
    • 3.1 Basic knowledge about food industry
    • 3.2 Research area and study content for Food specialty
  • 4 Basics of Food Engineering and Technology
    • 4.1 Materials handling
    • 4.2 Cleaning
    • 4.3 Separating
    • 4.4 Disintegrating
    • 4.5 Pumping
    • 4.6 Mixing
    • 4.7 Heat exchanging
    • 4.8 Evaporation
    • 4.9 Drying
    • 4.10 Forming
    • 4.11 Packaging
  • 5 QUALITY FACTORS IN FOODS
    • 5.1 Appearance factors
    • 5.2 Textural factors
    • 5.3 Flavor factors
    • 5.4 Additional quality factors
  • 6 Expanding reading materials
    • 6.1 Bread
    • 6.2 Pickling
    • 6.3 Meat
    • 6.4 Egg
    • 6.5 Sugar
    • 6.6 A bite of Belt and Road
    • 6.7 2块钱的维生素C和100块的维生素C有什么区别?
    • 6.8 无人快餐真来了,没有一个厨师、服务员...
    • 6.9 无人水饺工厂
    • 6.10 几种食品加工流水线
  • 7 拓展视频
    • 7.1 拓展视频I
    • 7.2 拓展视频II
    • 7.3 New coronavirus pneumonia
    • 7.4 绞取汁 尽服之 屠呦呦
  • 8 Glossory
    • 8.1 Assignment
    • 8.2 New words
Assignments

Assignments

  1. Students will take notes during the lectures. 

  2. *FoodScience Achievements: 2000 - 2019.

  3. Develop a research paper. 

  4. New words.

Requirements

This is primarily an introduction to food science and technology, albeit one with a lot of reading. There are three requirements.

 First, students will develop a research paper topic that is original and that draws upon available primary materials. 

Second, paper length should be 5 to 15 pages (the preference is for 10).

Third, references should be 5 to 10 references.

 .

Plagiarism is forbidden.