Syllabus
Department of food science and engineering teaching outline
The Food Nutriology
Characteristics, Objectives and Tasks of the Course
Human depend on food to live or to sustain life. In other words, there are inseparable relation ships between the food's nutrition level and the health or intellectual development of human body. Therefore, the food nutriology is an important optional course for food workers or other related personnel. The basic principles of food nutrition, healthy relationships and application in real life will be understood better by the course learning. The students must learn Food Biochemistry and Food Microbiology before the course showed.
Basic Requirement of the Course
Through this course, require students to master or understand the following basic theory of the food nutriology knowledge and operating skills.
1. Students study this course must grasp the principles of human nutrition, including the chemical composition and metabolism of human body and the human body needs nutrition and energy.
2. Students mainly master food nutrition application in real life, including the relationship between nutrition and aging of malnutrition, disease, beauty or health. The functions of specific people reasonable nutrition diet type with Chinese residents' dietary guidelines are also an important part of the course.
Contents and Hours Allocation of the Course
Chapters and Hours Allocation
Contents
1. Introduction (2 hours)
l The concept of the nutrition
l The development history of the Nutrition
l Nutritional status in the world
l The focus and problems of the nutrition in China
2.The physiology of digestion and absorption (4 hours)
l The system related with the digestion and absorption of food
l The digestion and absorption of food
3.Basic nutrition (12 hours)
l Heat
l Carbohydrate and dietary fiber
l Lipid
l Protein and amino acids
l Water and minerals
4. Some kinds of food nutrition and health value (10 hours)
l Cereals, potato
l Beans and its products
l Animal food
l Vegetables, fruit
l Other foods
5. The reasonable nutrition of different pepole (4 hours)
l Nutrition and diet of different life stages
l Nutrition and diet of special operations personnel
l Common diseases and nutrition
6.Nutrition in community
l Nutrition monitoring and nutrition policy
l Chinese dietary reference intakes
l Strengthening nutrition
l The dietary guidelines and dietary pagoda
Contents and requirement of experimental teaching
Don’t have experimental teaching content. But if the conditions needed we can design parts of the experiment in accordance with the actual situation in order to promote the deepening of theoretical teaching.
Textbook and Reading Lists
1.Chen Hui.Modern Nutrition: Chemical Industry Press
2. Chen Bingqing. The Nutrition and Food Hygiene: People'sMedical press
3. Liu Zhigao. Food Nutrition: China Light Industry Press
Formulated: Chen Hui
Examintion: Li Xuemei
Date: 2013. 3
Module Code:
Module Title:
The Science of Functional Foods
Credit Value:
2.5 Credits
Total Hours :
40 Hours
Theory hours:
40 Hours
Experimental Hours:
Module Level:
The Science of Functional Foods
Characteristics, Objectives and Tasks of the Course
Functional foods means that have specific function foods, which are suitable for the specific population, regulate the body function, but not for the treatment of diseases for the purpose. The Science of Functional Foods is a professional course for foods Science and Engineering and other related undergraduate. The research belongs to the forefront field of International foods science and engineering field. Through the theoretical teaching of this course, the students will control the characteristics, choices of the basic raw materials, functional factor, design, production, safety evaluation, market and other aspects knowledge. The course can help students get a good foundation work in functional foods field. The students should learn Biochemistry, Microbiology, Foods Nutrition and other basic theoretical knowledge before taking this course. Prerequisite: Biochemistry, Microbiology, Foods Nutrition.
Basic Requirement of the Course
Through this course, require students to master or understand the following basic theory of the functional foods’ knowledge and operating skills.
1 Understand the basic concepts, the background, rationale and the important relationship between functional foods and human health of functional foods.
2 Grasp the principles and methods of functional foods evaluation and understand the importance of zoological experiment.
3 Master the type, nature, function of main active ingredient in functional foods .
4 Understand the body's immune system and the relationship of nutrition and immunity.
5 Master the mechanisms of aging and development the foods for old people.
6 Learn about new era children`s dietary life and growth requirements, the relationship between memory and IQ problems with foods.
7 Grasp the meaning and the improvement of human intestinal microflora.
8 Understand the important significance to human health, sleep rhythm.
9 Understand the causes and harm of obesity, the development of diet foods, cardiovascular disease and low-fat foods, the metabolism of diabetes and the regulation of glycemic foods.
Contents and Hours Allocation of the Course
Chapters and Hours Allocation
Contents
1. Introduction (2 hours)
l Significance of functional foods` development
l The basic concepts of functional foods
l General situation of functional foods
l The management of functional foods
2. Theoretical basis of functional foods (12 hours)
l Bioactive oligopeptide and protein
l Functional carbohydrates
l Radicals scavenging
l Functional oil
l Other active substances
3. The development of functional foods (14 hours)
l Functional foods for antioxidant
l Functional foods for losing weight
l Functional foods for mitigating fatigue
l Functional foods for regulating intestinal flora
l Functional foods for regulating blood sugar
l Functional foods for enhancing immunity
l Functional foods for improving sleep
l Functional foods for improving memory
l The functional foods for visual fatigue
l The development of other functional foods (nutritional anemia, beauty, regulate gastrointestinal function, etc.)
4. The basic principles and methods of functional foods’ evaluation (4 hours)
l The principles and methods of functional foods` toxicological evaluation
l The principles and methods of functional foods` functional
Contents and requirement of experimental teaching
Don’t have experimental teaching content. But if the conditions needed we can design parts of the experiment in accordance with the actual situation in order to promote the deepening of theoretical teaching.
Textbook and Reading Lists
1. Zhong Yaoguang, Chen Hui. Functional Foods: Learn industry Press
2. Zheng jianxian. Functional Foods: China Light Industry Press
3. Zhou Jian. Health foods design principle and its application: China Light Industry Press
Formulated: Chen Hui Han Xue
Examintion: Li Qiaoling
Date: 2013. 3
Module Code:
Module Title:
Food Safety Science Introduction
Credit Value:
2 Credits
Total Hours :
32 Hours
Theory hours:
32 Hours
Experimental Hours:
Module Level:
Food Safety Science Introduction
Characteristics, Objectives and Tasks of the Course
"Food Safety Science Introduction" is a professional elective course in food science and engineering. The content is relatively broad. The course introduces the food safety of the world all around. The course involved chemical, biological engineering, food science, engineering management or interdisciplinary environmental science. And the course has its own regularity and system. Through learning this course, students will learn more about general knowledge of food safety. Prerequisite courses: organic chemistry, biochemistry and microbiology.
Basic Requirement of the Course
The students should be controlled definition, meaning, history development of "food safety", affecting factors of food safety; the whole industry chain from raw materials to the table, whole process involves "food security", system engineering and ensuring the safety of food.
Contents and Hours Allocation of the Course
鎺屾彙
Chapters and Hours Allocation
Contents
1. Introduction (2 hours)
l the definition of food safety
l the history and development of food safety
l the situation of food safety at home and abroad
l the meaning of food safety
l the basic content of food security research
2. Food nutrition and food safety锛�In this chapter for self-study锛�
3. Biological insecurity(6 hours)
l Natural toxin:
(1) Plant toxins
(2) Animal toxins
l Microbes and their intermediate products of toxicity
4. Chemical pollution and food safety (4 hours)
l Chemical fertilizers and plant growth regulator
l Feed and animal growth regulator
l Chemical reagents
l Food additives
l The heavy metal
l The new synthetic pincers and insecurity
5. Environment pollution and food safety (4 hours+1 hours to discuss)
l Atmospheric pollution
l Water pollution
l Soil pollution
l Production environment pollution
6. In the process of storage, circulation processing, food safety (2 hours+1hours to discuss)
l Physical effects: high temperature (carbohydrates), irradiation, microwave, etc
l Chemical processing of unsafe factors
l Packaging materials caused by insecurity
7. The new food safety (2 hours)
l Gm food
l Fortified foods
l Functional foods
8. Food safety evaluation (2 hours)
l Summarize
l Food safety standards
l The WHO about risk assessment
l Toxicological evaluation
l Risk assessment
9. Food safety inspection and monitoring (2 hours)
l Major food safety detection principle and method
l Total quality control and on-line detection technology
l International trends, international cooperation and global food safety monitoring network
10. Food safety laws and regulations and standardization锛�4 hours锛�
l Food standard definition and basic content
l The starting point of the codex standard
l The introduction of food standards at home and abroad
l Calibration of food standards
l Food technical barriers in international trade
11. Food safety management (2 hours)
l From raw material to the table; Processing and testing; Regulations, standards; Management system
l Pollution-free food, green food and organic food
l Access system, QS plan
Textbook and Reading Lists
1. Chen Hui. An introduction to food safety: China light industry press
2.Zhong Yaoguang. Food security: Chemical industry press
3.Wu Yongning. Modern food safety science: Chemical industry press
4. Xu Mudan. Food safety and inspection: China light industry press
Formulated: Chen Hui
Examintion: Li qiaoling
Date: 2013. 3
Food technology (two)
----Animal products processing
Animal products processing is a application science combined theory, industry and griculture. It is an important professional course of Food Science and Engineering Specialty and Food quality and safety specialty. It concerns not only animal husbandry but also food industry, textile industry, leather industry, medical industry , mechanical industriy an so on. The basic knowledge of animal products processing includes biology, Biological Chemistry, Nutrition and so on. Basic theory and Processing principle and technology of animal products processing are highlighted in this course. By learning this course, the students can know and master basic theory, bisic knowledge and basic skills and be familiar with processing principle and technology So that the foundation is lain in animal products processing, Management and study.
Basic Requirement of the Course
(1) To strengthen contents of basic knowledge, basic skills and basic skills. The teaching contents should embody the characteristics of food profession with particular emphasis on animal products processing and production technology;
(2) To state the basic theory, bisic knowledge and basic skills. The teaching contents is separated into two categories:to understand and to grasp the contents. So these was indicated in every chapt "objectives and requriement" for reference in teaching.
Contents and Hours Allocation of the Course
Chapters and Hours Allocation
Contents
1. Introduction (2 hours)
l Subject overview
l The status of animal products processing industry in the national economy
l The history of animal products processing industry
l The currentt situation and development of animal products processing industry
2. Dairy raw materials science (3 hours)
l The milk concept and the dairy cattle breed introduction
l Chemical composition and properties of the milk
l The main physicochemical properties of the milk
3. The acceptance and pretreatment of the milk (3 hours)
l The acceptance of the milk
l The pretreatment of the milk
l
4. Common dairy products processing (3 hours)
l pasteurizing milk processing
l Fermentation dairy processing
l milk powder
l ice-cream
5. Materials of meat (3 hours)
l The organizational structure and chemical composition of the meet
l biochemical changes of meat after the livestock and poultry slaughter
l The edible quality of meat
6. The storage and preservation of meat (3 hours)
l Low temperature storage
l Controlled atmosphere storage
l Radiation storage
l Other preservation methods
7.Chinese meat products processing (3 hours)
l The processing technologies of dry-cured meat product
l Dried meat processing
l Soy sauce marinated products processing
8. The western-style meat products processing (3 hours)
l overview
l Western-style ham
l Bacon
l Sausage products
9. Raw materials science of egg products (3 hours)
l The egg structure
l The chemical composition of egg
l The characteristics of egg
10.Egg storage(3 hours)
l The quality standard of fresh egg
l The identification method of egg
l The storage method
11. Egg products processing (3 hours)
l Pickled egg
l Wet egg products
l Dry egg products
Textbook and Reading Lists
Textbook: Jiang Aimin. Livestock food technology: China agriculture pre ss
Reading Lists: Wen Lianji. Meet food technology:China business press
Luo Chengxiang. milk and dairy products technology : China agriculture pre ss
Gao Zhen. Egg products technology: China business press
Formulated: Kang Mingli Han Junhua
Examintion: Li Qiaoling
Date: 2013. 3
Module Code:
Module Title:
Food Chemistry
Credit Value:
2 Credits
Total Hours :
32 Hours
Theory hours:
32 Hours
Experimental Hours:
Module Level:
Food Chemistry
Characteristics, Objectives and Tasks of the Course
Food Chemistry is one of professional required courses for students of Food Science and Engineering and Food Quality and Safety. it is also one of professional basic course revealed the variation of the composition of food and raw materials, physical and chemical properties, structure, function and food ingredients in the food processing, storage and transportation process.This course is closely linked with chemistry, biochemistry, nutrition, physiology, botany, zoology, and molecular biology.
The tasks is to let students master the composition of food and structure, physical and chemical properties and processing, storage characteristics. Though this course, enable students to acquire more knowledge and research methods, to facilitate better engaged in teaching, research, production and management aspects of the work in the field of food processing and preservation.
Basic Requirement of the Course
(1) To grasp the structure and properties of the main component in the food material (raw materials and products);
(2) To understand physical, chemical and biochemical changes of these ingredients in the food processing and preservation process;
(3) To know the structure, properties and changes of the food ingredients during the processing of food production and storage;
(4) and technology of food chemistry, and know the latest trends and study development at home and abroad;
Contents and Hours Allocation of the Course
Chapters and Hours Allocation
Contents
1. Introduction (1 hour)
2.Water (5 hours)
l The structure and property of water
l The structure of ice
l The existing state of food water
l Water activity and food spoilage
l Moisture sorption isotherms
l Frozen food preservation
3.Carbohydrate (5 hours)
l Summary
l Monosaccharide, disaccharide and its physical and chemical properties
l oligosaccharide
l The structure and function of Polysaccharides
4.Lipids (6 hours)
l Summary
l The physical properties of lipids
l Emulsion with emulsifier
l Chemical changes of lipids in the processing and transportation process
l Oil processing
l Analysis of oil quality
5.Protein (6 hours)
l Composition, structure and classification of proteins
l Protein denaturation
l Functional properties of proteins
l Nutritional properties of proteins
l Effects of food processing on protein function and nutritional value
l The new food protein resource
6.Vitamins and minerals
(4 hours)
l Fat-soluble vitamins and water-soluble vitamins
l The loss of vitamins in food processing
l strengthening supplement nutrients in foods
l The application of minerals in food and Its Loss
7.Pigment (4 hours)
l Tetrapyrrole pigment
l Carotenoids pigment
l Polyphenolic pigment
l Other natural food coloring and synthetic pigments
8.Food Additives
(1 hours, self-study)
l To self-study acidity regulator, Preservative, Antioxidant, The sweetener, leavening agent, chelating agent, emulsifiers, stabilizers, etc.
Textbook and Reading Lists
Textbook: Wang Zhang. Food Chemistry: Science Press
Reading Lists: Han Yashan. Food Chemistry: China Agricultural University Press
Zhao Huaixin. Food Chemistry: Chemical Industry Press
Yan Longfei. Basic biochemistry: Agriculture Press
Formulated: Han Junhua
Examintion:Li Qiaoling
Date: 2013. 3
Food Chemistry Experiment
Characteristics, Objectives and Tasks of the Course
Food Chemistry Experiment is one of professional required courses for students of Food Science and Engineering and Food Quality and Safety. Through this course, to make the theory knowledge consolidated. The experimental course involves in carbohydrate, protein, fat, carbohydrate, pigment and other parts. The aim of this course is to analysis and evaluate the physicochemical properties, functional properties and influencing factors of the food component qualitatively and quantitatively.
The tasks is to deepen the understanding of theoretical knowledge, to improve the ability of analyzing and solving the production problems in food industry, and to improve the ability of integrating theory with practice.
Basic Requirement of the Course
(1) To consolidate and deepen the basic theory, such as: the Maillard reaction, iodine value, acid value, water activity,etc.
(2) To correctly grasp and consolidate the basic skills of instrument and to enable students to master the method in the field of food chemistry.
(3) To cultivate the ability of engaged in food processing and preservation research.
(4) To cultivate the good habits of correct observation, careful thought and analysis.
(5) To enhance the ability to analyze and solve problems.
Contents and requirement of experimental teaching
(1) Detection of moisture content and water activity in foods (3 hours)
(2) Oil quality detection and safety evaluation (4 hours)
(3) Determination of the degree of gelatinization of starchy foods (5 hours)
(4) Determination of the Maillard reaction and its influencing factors (4 hours)
(5) Extraction and jam pectin preparation (6 hours)
(6) Determination of factors influencing the stability of anthocyanins (10 hours)
(7) Extraction and determination of vitamin A in food (8 hours)
(8) Principle and process of tofu production (10 hours)
(Note: one design experiment is selected in experiment 6 and 8)
Teaching references
(1) Xu Wei, Wang Dongfeng. Food chemistry experiments and exercises: Chemical Industry Press
(2) Zhao Guohua. Experimental principle of Food Chemistry and Technology: Chemical Industry Press
(3) Huang Xiaoyu. Food chemistry experiment: China Agricultural University Press
Formulated: Han Junhua
Examintion:Li Qiaoling
Date: 2013. 3
Module Code:
Module Title:
Contemporary Food Determination Technology
Credit Value:
4Credits
Total Hours :
64 Hours
Theory hours:
64 Hours
Experimental Hours:
Module Level:
Nature, PurposeandMission oftheCurriculum
Contemporary food determination technology is a important compulsory course for the studentsof food quality and safety major. It is a science for research and evaluation of food quality and change.
The course consists of two uints of Food Analysis and Instrumental Analysis. It uses various kinds science and technology and the technical standards of GB, etc, to detect the quality of food raw materials, auxiliary materials, semi-finished products and finished products, in order to ensure the good quality products in production; meanwhile, it can also help the production department to develop new food resources, to create new high quality products, to do the reform of production process, to improve product packaging and storage and transportation technology, etc. And it can provide the basis for scientific research.
The prerequisite course of students is Analytical Chemistry, Physical Chemistry, Organic Chemistry, Biological Chemistry, etc.
Basic Requirements of the Teaching
Through learning the course, studentsshould master the basic principle and related technology of physical analysis, chemical analysis and instrument analysis in food detection. Students must pay attention to the learning of the course for the following learning of the related experiment and the application of the analysis technology. Evaluation scores according to theory courses accounted for 80% and the experimental class accounted for 20% to calculate.
CurriculumContentsandHoursDistribution
Unit I: Food Analysis 28 hours
Chapters and Hours Allocation
Contents
1. Introduction (2 hours)
l Purpose and significance of Food Analysis
l Content of Food Analysi
l The terms of Food Analysi
l Methods and development directions of Food Analysi
2. Acquisition and processing of food samples (2 hours)
l Acquisition of samples
l Preprocessing of samples
3. Physical detection methods of food ( 2 hours)
l Introduction
l Several methods of physical detection
l Determination of food physical properties
4. The determination of moisture and water activity (2 hours)
l Introduction
l The determination of moisture
l The determination ofwater activity
5. The determination of ash and several kinds of mineral elements (2 hours)
l The determination of ash
l The determination ofseveral main mineral elements
6. The determination ofacidity (2 hours)
l Introduction
l The determination ofacidity
l The separation and quantifying of organic acid in food
7. The determination of lipid (2 hours)
l Introduction
l The determination methods of lipid
l The determination of several physicochemical characteristics of edible oil and grease
8. The determination of saccharide substances (3 hours)
l The characteristics of mollusca
l The determination of soluble saccharides
l The determination of starch
l The determination of coarse fibre
l The determination of pectin substances
9. The determination of protein and amino acid (3 hours)
l Introduction
l The qualitative determination ofprotein
l The quantitative determination ofprotein
l The qualitative determination of amino acid
l The quantitative determination of amino acid
l The separation and determination of amino acid
10. The determination of vitamin (2 hours)
l Introduction
l The determination of lipid soluble vitamin
l The determination of water soluble vitamin
11. The determination of food additives (2 hours)
l Introduction
l The determination of several sweeteners
l The determination of commonpreservatives
l The determination of colour formers
l The determination of bleach-sulfur dioxide and nitrite
l The determination of edible synthetic pigment
12. The determination of limited element in food (2 hours)
l Introduction
l Extraction and separation of elements
l The quantitative determination of several heavy metal ions
l The determination ofAs, Se and F
13. The quality assurance in food analysis (1 hour)
l The quality of analysis data
l The quality assurance in analysis determination
14 The evaluation of experimental method and data processing (1 hour)
l The evaluation of experimental method
l Experimental data processing
Unit鈪�: Instrumental Analysis 36 hours
Chapters and Hours Allocation
Contents
1. Introduction (1 hours)
l The relationship between analytical chemistry and instrumental analysis
l Characteristics of instrumental analysis
l Composition of analysis instrument
l Classification of instrumental analysis
2. Gas chromatography (11 hours)
l Introduction of GC
l Theoretical basis of GC
l The choice of chromatographic separation conditions
l Stationary phase and its choice
l Detector of GC
l The qualitative methods ofGC
l The quantitative methods ofGC
l Capillary gas chromatography
l The applied range of GC and its application in food determination
3. Liquid chromatography (5 hours)
l Characteristics of HPLC
l Influence factors of chromatographic peak extension and chromatographic separation
l Main types and separation principle of HPLC
l Mobile phase of HPLC
l High performance liquid chromatograph
l The choice of separation types of HPLC
l Liquid phase preparation chromatography
l Capillary electrophoresis
l The application of HPLC to the food detection
4. Atomic absorption spectrometry (5 hours)
l Introduction of AAS
l The basic principle of AAS
l Atomic absorption spectrometer
l The quantitative analysis methods
l The interference and elimination of AAS
l The choice of operating conditions
l The application of AAS to the food detection
5. Uv-vis spectrophotometry (4 hours)
l Introduction of spectroscopy analysis
l The basic principle of uv-vis spectrophotometry
l Uv - vis spectrophotometer
l The experience rules of the largest absorption peak position of the judgment compounds
l The qualitative and quantitative analysis
l The application of uv-vis spectrophotometry to the food detection
6. Infrared spectroscopy (6 hours)
l Introduction of IR
l The principle of IR
l Eight important segment and characteristic frequency of main functional group in IR
l Infrared spectrometer
l Interpretation of Spectra and The application of IR to the food detection
7. PCR gene amplification technology (2 hours)
l The detection principle of PCR technology
l PCR method and reaction condition
l Augmented product analysis of PCR and The application of PCR technology
8. Class discussion and guidance (2 hours)
l Class discussion and guidance
Teaching materialsandreferences
Main Teaching material:
Zhang S.H.Food Analysis. Beijing: China Light Industry Press, 2010
Zhu M.H., Hu P. Instrumental Analysis (Fourth Edition).Beijing: Higher Education Press, 2009
References:
[1] Liu Z.G. Instrumental Analysis. Beijing: Higher Education Press, 2007
[2] Wang J., Wang L., Huang X.Y. Food Safety Rapid Detection Technology. Beijing: Chemical Industry Press, 2002
[3] Mu H.Y., Yu S.P. Food Analysis. Beijing: Chemical Industry Press, 2009
[4] AOAC Analysis Methods. The recommended methods by American Analyst Association.
[5] National standards of the People's Republic of China. Food Sanitation Test Methods. Beijing: China Standards Press, 2012
Formulated: : Gao Wenhui
Examintion: Li Qiaoling
Date锛�2013.4
Module Code:
Module Title:
Experiments of Contemporary Food Determination Technology
Credit Value:
4Credits
Total Hours :
80 Hours
Theory hours:
Experimental Hours:
80 Hours
Module Level:
Experiments of Contemporary Food Determination Technology
Nature, PurposeandMission oftheCurriculum
Based on the food analysis theory, the course uses contemporary food determination technology to determinethe primary nutrients, food additives, various kinds harmful elements, pesticide residues andtheir content of raw materials, auxiliary materials, semi-finished products, finished products, by-products, etc in food. It is a compulsory course for the studentsof food quality and safety major after they learned the course of contemporary food determination technology. The learning experimental course can make students understand and master profoundly various experimental methods, at the same time, cultivate them rigorous scientific attitude, good experiment quality and the ability of analyzing and solving problems.
Basic Requirements of the Teaching
Under the guidance of teachers, studentsuse the instruments and equipments in the labs to do the experiments oneself, master the actual detection technology, deepen perceptual knowledge, cultivate the thinking and operation ability, and learn to analyze and solve the problems in food industry production, scientific research and food quality supervision, and lay a solid foundation for work better after graduation as soon as possible. Specific requirements are as follows:
1. Before each test, students read seriously the lab handouts, familiar with the experimental content, method and operating steps, and wite review reports.
2. Students should operate and observe carefully, be good at thinking problems, ask questions, and record the test data and phenomena in a experiment process.
3. After a experiment, students shoulddo disposal data, calculate results, discuss the phenomena and problems inaexperiment, and put forward rational suggestions for improving the experiment.
CurriculumContentsandHoursDistribution
Unit I: Food Analysis 28 hours
Experiments and Hours Allocation
Contents
1. The determination of soluble solids content (2 hours)
l Realizing the principle of determination soluble solids by refraction method
l Realizing the basic structure of abbe refractometer and portable sugar meter, and mastering their usage
2. The determination of sodium glutamate content in aginomoto by optical rotation method (2 hours)
l Realizing the principle of determinationsodium glutamate by optical rotation method
l Realizing the structure of polarimeter, and mastering its usage
3. The determination of fat content in food ( 5 hours)
l Realizing the structure of Soxhlet fat extractor, and mastering its usage
l Mastering the principle and operation of determination crude fat by Soxhlet extraction method
4. Design and implementation of determining different food sample acidity (13 hours)
l Exercising students' operation ability from the preparation of reagents, calibration and sample pretreatment to detection of sample
l Mastering expertly the basic operation of general neutralization titration
l Mastering the usage of pHS-3C acidometer, and realizing its measurement principle
l Realizing the distillation and determination method of volatile acids
5. The determination of alcohol in beer (4 hours)
l Mastering the principle and method of determining alcohol in beer
l Being familiar with the structure and usage of pycnometer
6. The determination of residual pesticides in food (5 hours)
l Realizing the principle of determining residual pesticides in food
l Being familiar with the usage of pesticide residue fast detector
7. The use technology and operation specification of AAS (3 hours)
l Realizing the composition of atomic absorption spectrometer
l Learning the usage of atomic absorption spectrometer
l Being familiar with the operating points and announcements of atomic absorption spectrometer
8. The determination of Zn in food by AAS (4 hours)
l Mastering the principle of determining Zn in food by AAS
l Being familiar with the method and process of determining Zn in food by AAS
9. The use technology and operation specification of GC (3 hours)
l Realizing the composition of gas chromatograph
l Learning the usage of gas chromatograph
l Being familiar with the operating points and announcements of gas chromatograph
10. The determination of fusel oil in distilled spirit by GC (6 hours)
l Mastering the principle and method of determining fusel oil in distilled spirit by GC
l Being familiar with the usage of gas chromatograph
l Realizing the process of determining fusel oil in distilled spirit by GC
l Learning the chromatographic qualitative and quantitative methods
11. The use technology and operation specification of HPLC (2 hours)
l Realizing the composition of high performance liquid chromatograph
l Learning the usage of high performance liquid chromatograph
l Being familiar with the operating points and announcements of high performance liquid chromatograph
12. The determination of organic acid in food by HPLC (6 hours)
l Mastering the principle and method of determining organic acid in food by HPLC
l Being familiar with the usage of high performance liquid chromatograph
l Realizing the process of determining organic acid in food by HPLC
l Mastering the chromatographic qualitative and quantitative methods
13. The determination of sodium nitrite in food (5 hour)
l Through the experiment, mastering the method of determining sodium nitrite in salted product
l Mastering the usage of VIS—7220 spectrophotometer
14 Design and implementation of determining additives in food (15 hour)
l Determining mainly sorbic acid and benzoic acid in food, including the choice of measured object, sample, analytical instrument and method, preparation of the reagent, sample pretreatment, etc
l Mastering the measurement principle and operating points of the method
l Students must write a design report in advance
15 View experiment of large analytical instruments (4 hour)
l Being familiar with the structure and principle of large analytical instruments
l Realizing the basic usage of large analytical instruments
l Students must write a view experiment report
Remark: The experiment 4 and 14 are the design experiments, the rest are the verification experiments.
Examination method and grade evaluation
1. According to the experiment report and manifestation, the experiment grade is determined.
The experiment manifestation includes attendance, experimental operation, learning attitude, experimental result and cleaning the health, etc.
The experiment report includes the format of the experiment report, the description of the principle, the discussion of the experimental results, the writing of the report, etc.
2. The experiment report grade will be combined with the experiment manifestation. Each experiment grade is divided into A, B, C, D, E, and A, B, C, D, E are equal to 95, 85, 75, 65, 55, respectively. Total grade is the sum of all the experimental grades.
Teaching materialsandreferences
Main Teaching material:
Gao W.H, Zhang G., Luo M.Experiment Instructor of Contemporary Food Determination Technology. The self-compiled teaching material on campus, 2006
References:
[1] Yang Z.Y. Food Inspection. Beijing: Chemical Industry Press, 2004
[2] Yang W.L., Li W.Y. Instrumental Analysis Experiment. Beijing: Science Press, 2008
[3] Mu H.R., Yu S.P. Food Analysis. Beijing: Chemical Industry Press, 2009
[4] AOAC Analysis Methods. The recommended methods by American Analyst Association.
[5] National standards of the People's Republic of China. Food Sanitation Test Methods. Beijing: China Standards Press, 2012
Formulated: Gao Wenhui
Examintion:Li Qiaoling
Date锛�2013.4
相关知识
Syllabus
中国传统美食之元宵节
对身体有好处的花 （中医食疗）
压花艺术课
中国古典舞——《茉莉花》教学
《英语教学方法论》【价格 目录 书评 正版】
崇尚自然，以花悟道——中国传统插花与花艺（2）
自我解压课程
物业全年绿化养护管理课程
园林景观工程设计培训
网址: Syllabus https://m.huajiangbk.com/newsview2215632.html
| 上一篇: [Deck Recipes] S |
下一篇: 菏泽市牡丹区践行心理咨询部 (菏 |
