《食品工艺学(英)》教学大纲 Food Science and Technology 基本信息 课程代码:1040413 学分:3 总课时:51 课程性质:选修课 适用专业:食品类本科专业 先修课程:生物化学、微生物学 二、本课程教学目的和任务 食品工艺学是食品质量与安全专业的主要专业课,主要有乳与乳制品、肉与肉制品、软 饮料加工、焙烤糖果加工等四部分的内容构成,主要讲解乳与乳制品、肉与肉制品、软饮料 产品、焙烤糖果类产品的加工理论和加工工艺。通过对本门课程的学习使学生掌握乳制品、 肉制品、软饮料和焙烤糖果的基础理论知识和加工工艺,为今后从事食品质量与安全的科研、 管理等工作奠定必备的专业知识。 三、教学方法和手段 课堂讲授为主,辅以多媒体手段。 四、教学内容及要求 Part I Meat and meat products Chapter 1 Introduction Key points: Meat animal species, factors influencing the growth and development of meat Chapter 2 Slaughtering of animals and inspection Key points: Slaughter technology, inspection of pre-slaughtering and after slaughtering Chapter3 The structure and chemical constitution of muscle Key points: Structure of meat and muscle, structure of myofibril and collagen fiber, chemical constitution of meat Chapter 4 The conversion of muscle to meat Key points: Mechanism of rigor-mortis and aging, chemical and biochemical changes during conditioning Chapter 5 The eating quantity of meat and their evaluation Key points: Meat colour, tenderness, flavour, water holding capacity and their evaluation Chapter6 The storage and preservation of meat http:/spxy.zjgsu.edu.cnhttp://spxy.zjgsu.edu.cn 《食品工艺学（英）》教学大纲 （Food Science and Technology） 一、基本信息 课程代码：1040413 学 分：3 总 课 时：51 课程性质：选修课 适用专业：食品类本科专业 先修课程：生物化学、微生物学 二、本课程教学目的和任务 食品工艺学是食品质量与安全专业的主要专业课，主要有乳与乳制品、肉与肉制品、软 饮料加工、焙烤糖果加工等四部分的内容构成，主要讲解乳与乳制品、肉与肉制品、软饮料 产品、焙烤糖果类产品的加工理论和加工工艺。通过对本门课程的学习使学生掌握乳制品、 肉制品、软饮料和焙烤糖果的基础理论知识和加工工艺，为今后从事食品质量与安全的科研、 管理等工作奠定必备的专业知识。 三、教学方法和手段 课堂讲授为主，辅以多媒体手段。 四、教学内容及要求 Part Ⅰ Meat and meat products Chapter 1 Introduction Key points: Meat animal species, factors influencing the growth and development of meat animals Chapter 2 Slaughtering of animals and inspection Key points：Slaughter technology, inspection of pre-slaughtering and after slaughtering, carcass cutting and grading Chapter 3 The structure and chemical constitution of muscle Key points：Structure of meat and muscle, structure of myofibrile and collagen fiber, , chemical constitution of meat Chapter 4 The conversion of muscle to meat Key points：Mechanism of rigor-mortis and aging, chemical and biochemical changes during conditioning Chapter 5 The eating quantity of meat and their evaluation Key points：Meat colour、tenderness、flavour、water holding capacity and their evaluation Chapter 6 The storage and preservation of meat