食品工艺学I(英)》教学大纲 Food Science and Technology i) 基本信息 课程代码:1031712 学分 总课时:34 课程性质:必修课 适用专业:食品类本科专业 先修课程:生物化学、化工原理、微生物学 二、本课程教学目的和任务 食品工艺学Ⅰ是食品科学与工程专业的主要专业课,主要有乳与乳制品、肉与肉制品 蛋与蛋制品三部分的内容构成,主要讲解这三大制品的科学理论和加工工艺。通过对本门 课程的学习使学生掌握动物性食品(乳、肉、蛋)的基础理论知识和加工工艺,为今后从事 食品科学与工程的科研、管理、商贸等工作奠定必备的专业知识。 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 Students should master: Meat and muscle The origin of meat animals: Factors influencing the growth and development of meat animals Key points: Meat animal species Chapter 2 Slaughtering of animals and inspection Students should master: Inspection before slaughtering: Slaughter technology: Inspection after slaughtering: Carcass cutting: Carcass grading Key points: Slaughter technology Chapter 3 The structure and chemical constitution of muscle Students should master: Structure of muscle: Macro-structure of muscle: The muscle fiber: Connective Tissue: Adipose and skeltol tissue: Chemical constitution of meat Key points: Structure of meat and muscle, chemical constitution of meat Chapter 4 The conversion of muscle to meat Students should master: Mechanism of muscle construction: Post-mortem glycolysis: Onset of rigor mortis: Conditioning(ageing http:/spxy.zjgsu.edu.cnhttp://spxy.zjgsu.edu.cn 《食品工艺学 I（英）》教学大纲 （Food Science and TechnologyⅠ） 一、 基本信息 课程代码：1031712 学 分：2 总 课 时：34 课程性质：必修课 适用专业：食品类本科专业 先修课程：生物化学、化工原理、微生物学 二、本课程教学目的和任务 食品工艺学Ⅰ是食品科学与工程专业的主要专业课，主要有乳与乳制品、肉与肉制品、 蛋与蛋制品三部分的内容构成，主要讲解这三大制品的科学理论和加工工艺。 通过对本门 课程的学习使学生掌握动物性食品（乳、肉、蛋）的基础理论知识和加工工艺，为今后从事 食品科学与工程的科研、管理、商贸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 Students should master: Meat and muscle；The origin of meat animals；Factors influencing the growth and development of meat animals Key points：Meat animal species Chapter 2 Slaughtering of animals and inspection Students should master: Inspection before slaughtering；Slaughter technology；Inspection after slaughtering；Carcass cutting；Carcass grading Key points：Slaughter technology Chapter 3 The structure and chemical constitution of muscle Students should master: Structure of muscle；Macro-structure of muscle；The muscle fiber； Connective Tissue；Adipose and skeltol tissue；Chemical constitution of meat Key points：Structure of meat and muscle, chemical constitution of meat Chapter 4 The conversion of muscle to meat Students should master: Mechanism of muscle construction；Post-mortem glycolysis；Onset of rigor mortis；Conditioning(ageing