上述方法在食品营养成分、食品化学安全分析中的应用四个模块，同时简要介绍前沿的样 品前处理方法和分析技术，为更好地帮助学生理解新技术，新方法及仪器分析部分相关内 容，课程部分内容采用多媒体辅助教学手段 遥过本课程的学习，学生可初步了解食品分析检测技术的理论体系和法，培养和提 学生对所学理论的实际运用能力，也为学生今后在食品生产企业、食品质量监管、进出口 检验检疫及疾病预防与控制中心等领域从事食品研发、品质分析和控制等相关工作奠定良 好的理论基础， (英文300-500字) Food Analysis is an important professional compulsory course for th undergraduates major in Food Science and Engineering.It mainly introduces the general process of food analysis,basic principle,characteristics,application o national and international standard analysis method.specifically.the cours contents are divided into four parts:int preparation and pretreatment,food analysis methods(including physical,chemic as well as instrumental analysis methods)and the application of these methods i +课程简介（英 the analysis of food nutrition components and food chemical safety analysis.In addition.the multimedia -assisted means will be applied in teaching process te help students better understand the new food analysis tecnology. Students would grasp the basic food analysis theoryand methods via learin this course.The aim of the course is to cultivate and improve the students' practical operating ability,and lay good foundation for their future working career related with the research and development of food product.food quality analysis and control in the fields of food production industry,inspection of import and export food products,the supervision and administration of food quality(FDA) the centers for disease control and prevention agency (CDC)and the food science research.etc.. 课程目标与内容(Course objectives and contents) 1.通过采样、样品预处理及仪器分析等技术及分析方法的学习，能够选用合适的采样、例 处理及食品分析方法，结合持定分析目的，通过直阅文献，设计实验方案，解决食品原料 *课程目标 加工食品及加工箭时程营养和安全性品质分析相关向题。B2,C2.C5。D1】 Course Objec 通过课程内容中分析方法的深入学习，能够综合运用已学到的有机化学和无机化学等 科中的基本知识和技术分析食品营养及安全品质，并针对食品工程问题，预测实际问题， 并分析方法的局限性。(A3,B1) 毕业要求指标 课程目标 毕业要求指标点 点与课程目标 的对应关系 课程目标1 42能够根据待定对象，选择研充路线，设计 实验方案： 上述方法在食品营养成分、食品化学安全分析中的应用四个模块，同时简要介绍前沿的样 品前处理方法和分析技术。为更好地帮助学生理解新技术、新方法及仪器分析部分相关内 容，课程部分内容采用多媒体辅助教学手段。 通过本课程的学习，学生可初步了解食品分析检测技术的理论体系和法，培养和提高 学生对所学理论的实际运用能力，也为学生今后在食品生产企业、食品质量监管、进出口 检验检疫及疾病预防与控制中心等领域从事食品研发、品质分析和控制等相关工作奠定良 好的理论基础。 *课程简介（英 文） （Description） （英文 300-500 字） Food Analysis is an important professional compulsory course for the undergraduates major in Food Science and Engineering. It mainly introduces the general process of food analysis, basic principle, characteristics, application of national and international standard analysis method. Specifically, the course contents are divided into four parts: introduction, sampling methods, sample preparation and pretreatment, food analysis methods (including physical, chemical as well as instrumental analysis methods) and the application of these methods in the analysis of food nutrition components and food chemical safety analysis. In addition, the multimedia ‐assisted means will be applied in teaching process to help students better understand the new food analysis technology. Students would grasp the basic food analysis theory and methods via learning this course. The aim of the course is to cultivate and improve the students' practical operating ability, and lay good foundation for their future working career related with the research and development of food product, food quality analysis and control in the fields of food production industry, inspection of import and export food products, the supervision and administration of food quality (FDA), the centers for disease control and prevention agency (CDC) and the food science research, etc.. 课程目标与内容（Course objectives and contents） *课程目标 (Course Object) 1. 通过采样、样品预处理及仪器分析等技术及分析方法的学习，能够选用合适的采样、预 处理及食品分析方法，结合特定分析目的，通过查阅文献，设计实验方案，解决食品原料、 加工食品及加工、贮藏过程营养和安全性品质分析相关问题。（B2，C2，C5， D1） 2. 通过课程内容中分析方法的深入学习，能够综合运用已学到的有机化学和无机化学等学 科中的基本知识和技术分析食品营养及安全品质，并针对食品工程问题，预测实际问题， 并分析方法的局限性。（A3，B1） 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 4.2 能够根据特定对象，选择研究路线，设计 实验方案；