《食品化学》课程教学大纲(2020级) 课程基本信息(Course Information) 课程代码 *学时 FOST3301 (Course Code) (Credit Hours】 马 *学分 (Credits) 2.0 课程名称 (中文)食品化学 (Course Name) (英文)FOOD CHEMISTRY 课程类型 专业基础类必修课Professional core course (Course Type) 授课对象 Required for undergraduate major in Food science and engineering,and also (Target Audience) open to students in other majors in the fall semester of 2019-2020 授课语言 (Language of English Instruction) *开课院系 (School) School of Agriculture and Biology 先修课程 Chemistry.Biochemistry. (Prerequisite） introduction to food science 后续课程(post)无 课程负责人 课程网址 敏璞Jing,Pu (Course http://ecc.sjtu.edu.cn/html/course_98.html (Instructor) Webpage 本课程适用于对食品科学的基本科学原理以及实际应用的学习。本课程主要着 对包括水分、碳水化合物 、脂质、 蛋白质和其它成分在 课程简介（中文】 和加工中的化学/生物化学变化、反应进行了系统的学习、讨论。本课程以食品为 研究主体，以化学为主要媒介，主要强调贮藏和加工过程影响食品颜色、风味、质 (Description 地、营养和食品安全性的因素和反应条件。课程内容涉足生物、化学、工程等相关 学科，可引导学生对知识进行融会贯通。学生通过学习典型案例，掌握专业相关的 基本知识构架，了解目前食品领域发展前景以及相关食品行业和食品消费相关的现 实问题。 This course mainly focuses on the quality and safety of food,and introduces the basic properties and structural characteristics of the main food ingredients including moisture,volatile organic compounds,protein, protein and other components:at the same time,these components are “课程简介（英文） introduced in The chemical/biochemical changes and reactions in food storage (Description and processing were systematically studied and discussed.,The main oroposal is the influence of storage and processing processes on food color. flavor,size,nutrition and food safety factors and reaction conditions The content c course involves bi ology chemistry,engineer ing and othe related disciplines,which can guide students to integrate and transform 《食品化学》课程教学大纲（2020 级） 课程基本信息（Course Information） 课程代码 （Course Code） FOST3301 *学时 （Credit Hours） 32 *学分 （Credits） 2.0 *课程名称 （Course Name） （中文）食品化学 （英文）FOOD CHEMISTRY 课程类型 (Course Type) 专业基础类必修课 Professional core course 授课对象 （Target Audience） Required for undergraduate major in Food science and engineering, and also open to students in other majors in the fall semester of 2019-2020 授课语言 (Language of Instruction) English *开课院系 （School） School of Agriculture and Biology 先修课程 （Prerequisite） Chemistry, Biochemistry, introduction to food science 后续课程（post） 无 课程负责人 （Instructor） 敬璞 Jing, Pu 课程网址 (Course Webpage) http://ecc.sjtu.edu.cn/html/course_98.html *课程简介（中文） （Description） 本课程适用于对食品科学的基本科学原理以及实际应用的学习。本课程主要着 眼于食品的质量和安全性，对包括水分、碳水化合物、脂质、蛋白质和其它成分在 内的主要食品组分的基本性质和结构特点进行了介绍；同时对这些组分在食品贮藏 和加工中的化学/生物化学变化、反应进行了系统的学习、讨论。本课程以食品为 研究主体，以化学为主要媒介，主要强调贮藏和加工过程影响食品颜色、风味、质 地、营养和食品安全性的因素和反应条件。课程内容涉足生物、化学、工程等相关 学科，可引导学生对知识进行融会贯通。学生通过学习典型案例，掌握专业相关的 基本知识构架，了解目前食品领域发展前景以及相关食品行业和食品消费相关的现 实问题。 *课程简介（英文） （Description） This course mainly focuses on the quality and safety of food, and introduces the basic properties and structural characteristics of the main food ingredients including moisture, volatile organic compounds, protein, protein and other components; at the same time, these components are introduced in The chemical/biochemical changes and reactions in food storage and processing were systematically studied and discussed. , The main proposal is the influence of storage and processing processes on food color, flavor, size, nutrition and food safety factors and reaction conditions. The content of the course involves biology, chemistry, engineering and other related disciplines, which can guide students to integrate and transform