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）