上海交通大学：农业与生物学院食品科学与工程专业《食品工艺学》课程教学大纲.pdf_大学文库

品、水产食品、软饮料产品、世培类产品、镀果与巧吉力制品、休闲影化举食品、调味品等类别。结合现实条件与地区经济的特点，我们将选取重点、有典型代表意文义的一些食品加工门类作为课程教学的主体内容。通过课堂教学，使学生了解食品加工的门类、重点类别食品加工工艺过程掌握在食品加工过程中所普遍采用的原材料、添加剂、所涉及的工艺流程、设施设备和技术要点。进而了解并掌握从农业初级产品通过工业化的加工过程，转化为可食用或者饮用的物质的过程。并能深入理解现代食品加工与食品质量及安全之间的关系，为应用专业知识和技能解决生产实际需要奠定基 (英文300-500字判) The subject of food science includes the study of plant and animal sources at the celluar level.Different species have evolved based on genetic changes over time.Food scientists are being challenged to provide food that is rich in nutrients(food composition and quality),cost-effective,and available to all people(food technology and delivery system). Food for the senior students of Food Scien and Technology Department.It is also a core major course in the whole curriculur program.The prerequisite courses could be 'Food chemistry,Food Engineering' Food Microbiology'and Food Safety',but not required absolutely. F courseon how toproduce different kind of food product cording to the terminology of modern food industry,it studies on the transformation of raw materials and ingredients,by physical or chemical means 课程简介（英 into industrial edible or potable products,not including tobacco and medicine. 文) Description】 Food processing typically takesclean,harvested or culled crops or butchered animal prod ucts an processes these produce attractive,marketable e and often ong shelf-life manufactured food products.There are a variety of food product and their foods processing.Based on local economy,we focused on dairy products,bakery products and beverages and their processing in this curriculum. For example,a dairy product is food produced from the milk of mammals.Raw milk collection,milk components and chemistry,liquid milk products,milk powde condensed milk,fermented milk products,yogurts and cheese are taught in this section. students after Food Processing.shoud totaly understand basic nowledge of food industry,food products and itstransformation. 课程目标与内容(Course objectives and contents)

品、水产食品、软饮料产品、烘焙类产品、糖果与巧克力制品、休闲膨化类食品、调味品等类别。结合现实条件与地区经济的特点，我们将选取重点、有典型代表意义的一些食品加工门类作为课程教学的主体内容。通过课堂教学，使学生了解食品加工的门类、重点类别食品加工工艺过程。掌握在食品加工过程中所普遍采用的原材料、添加剂、所涉及的工艺流程、设施设备和技术要点。进而了解并掌握从农业初级产品通过工业化的加工过程，转化为可食用或者饮用的物质的过程。并能深入理解现代食品加工与食品质量及安全之间的关系，为应用专业知识和技能解决生产实际需要奠定基础。 *课程简介（英文）（Description）（英文 300-500 字） The subject of food science includes the study of plant and animal sources at the cellular level. Different species have evolved based on their environments and genetic changes over time. Food scientists are being challenged to provide food that is rich in nutrients (food composition and quality), cost‐effective, and available to all people (food technology and delivery system). 《Food Processing》is a compulsory course for the senior students of Food Science and Technology Department. It is also a core major course in the whole curriculum program. The prerequisite courses could be ‘Food chemistry’, ‘Food Engineering’ , ‘Food Microbiology’ and ‘Food Safety’, but not required absolutely. 《Food Processing》is a course on how to produce different kind of food products. According to the terminology of modern food industry, it studies on the transformation of raw materials and ingredients, by physical or chemical means into industrial edible or potable products, not including tobacco and medicine. Food processing typically takes clean, harvested or culled crops or butchered animal products and processes these produce attractive, marketable and often long shelf‐life manufactured food products. There are a variety of food products and their foods processing. Based on local economy, we focused on dairy products, bakery products and beverages and their processing in this curriculum. For example, a dairy product is food produced from the milk of mammals. Raw milk collection, milk components and chemistry, liquid milk products, milk powder, condensed milk, fermented milk products, yogurts and cheese are taught in this section. Students after learning Food Processing, should totally understand basic knowledge of food industry, food products and its transformation. 课程目标与内容（Course objectives and contents）

*课程目标 (Course Object) 结合本校办学定位、学生情况、专业人才培养要求，具体描述学习本课程后应该达到的知识、能力、素质、价值水平。 1.掌握食品工艺学的基本知识体系与实践技能，并能综合运用本专业所学的知识和技能来分析和解决食品加工技术问题。（A4，B2, C3） 2 通过学习典型食品加工，学会协调生产设备、生产工艺参数与生产要点，锻炼组织管理能力。（A4，B2, C3） 3. 学习食品设计理念，激发食品创新思维，防范食品安全危害因子，培养学生的全面思维能力。（A4，B2, C3, D1） 4.广泛涉猎多种食品分类知识与原料学知识，拓宽知识面。具有对多元文化的包容心态和宽阔的国际化视野。（A4，B2, C3, D1）毕业要求指标点与课程目标的对应关系课程目标毕业要求指标点课程目标 1 1.4 能够将相关知识和数学模型方法用于食品工程问题解决方案的提出、比较与综合应用。课程目标 2 3.1 掌握食品工程设计和产品开发全周期、全流程的基本设计/开发方法和技术，了解影响食品工程设计目标和技术方案的各种因素；课程目标 3 11.2 了解食品工程及产品全周期、全流程的成本构成，理解其中涉及的食品工程管理与经济决策问题; 课程目标 4 12.1 能在社会发展的大背景下，认识到自主和终身学习的必要性; *教学内容进度安排及对应课程目标 (Class Schedule & Requirements & Course Objectives)12 章节教学内容（要点）教学目标学时教学形式作业及考核要求课程思政融入点对应课程目标 1 Overview of food processing and food industry Learn inquiry of industry data 3 Lecture After class review Broad view and passio nate 1-4 2 Get to know more about cereal, vegetables and fruits, etc. Learn sub-branch of food industry and fields 3 Lecture Oral report Broad view 1-4 3 Get to know more about meat, poultry and fish, etc. Learn sub-branch of food industry and fields 3 Lecture Oral report Broad view 1-4