Principles of Food Technology课程：前往报名学习
"Food Technology Principles " is a core course for students of food science and engineering，and aimed at the actual needs of industries and practical departments. In the course, by exploring the impact of food resource utilization, raw material selection, preservation, processing, packaging, and transportation on food quality, shelf life, nutritional value, and safety, students are required to master the basic principles of food processing such as low temperature, heating, dehydration, irradiation, curing,
开设学校：西华大学；学科：其他、
"Food Technology Principles " is a core course for students of food science and engineering，and aimed at the actual needs of industries and practical departments. In the course, by exploring the impact of food resource utilization, raw material selection, preservation, processing, packaging, and transportation on food quality, shelf life, nutritional value, and safety, students are required to master the basic principles of food processing such as low temperature, heating, dehydration, irradiation, curing,
-Exercise for chapter 1
-1.1 Basic Principles of Cryogenic Treatment
--1.1 Basic Principles of Cryogenic Treatment
--Exercise for 1.1
-1.2 Cooling and Refrigerated-Food Storage
--1.2 Cooling and Refrigerated-Food Storage
--Exercise for 1.2
-1.3 Freezing and frozen-Food Storage
--1.3 Freezing and frozen-Food Storage
--Exercise for 1.3
-1.4 Reheating and Thawing of Food、Cold Chain Logistics of Food
--1.4 Reheating and Thawing of Food、Cold Chain Logistics of Food
--Exercise for 1.4
-Exercise for low temperature treatment technique
-2.1 Functions, Types and Characteristics of Heat Treatment
--2.1 Functions, Types and Characteristics of Heat Treatment
--Exercise for 2.1
-2.2 The Principles of Heat Treatment Technology
--2.2 The Principles of Heat Treatment Technology
--Exercise for 2.2
-2.3 Food Heat Treatment - Food Heat Transfer
--2.3 Food Heat Treatment - Food Heat Transfer
--Exercise for 2.3
-2.4 Thermal Sterilization
--Exercise for 2.4
-3.1 Basic Principles of Food Drying
--3.1 Basic Principles of Food Drying
--Exercise for chapter3.1
-3.2 Food Drying Methods
--Exercise for chapter3.2
-4.1 The Method and Basic Principle of Food Concentration
--4.1 The Method and Basic Principle of Food Concentration
-5.1 Basic Principles of Salt and Sugar in Foods
--5.1 Basic Principles of Salt and Sugar in Foods
-5.2 Methods of Making Salt and Sugar for Food
--5.2 Methods of Making Salt and Sugar for Food
-Exercise for chapter5
-6.1 Technical Principle of Food Irradiation Preservation
--6.1 Technical Principle of Food Irradiation Preservation
--Exercise for chapter 6
-7.1 Basic Principles of Food Fumigation
--7.1 Basic Principles of Food Fumigation
--Exercise for chapter7
-8.1 Food Preservatives, Antioxidants and Preservatives
--8.1 Food Preservatives, Antioxidants and Preservatives
--Exercise for chapter 8
-9.1 Microbial utilization in food fermentation and control of related factors
--9.1 Microbial utilization in food fermentation and control of related factors
--Exercise for chapter 9.1
-9.2 The type of fermented food
--9.2 The type of fermented food
--Exercise for chapter 9.2
Yuan Ma, female, born in June 1978, associate professor, master tutor, food department head of School of Food and Bioengineering, Xihua University. Service expert in the three districts of Sichuan, expert in poverty alleviation of Sichuan, Member of the Innovation Platform Construction Committee of the Sichuan Technology Innovation Promotion Association, and "famous teaching teacher" of Xihua University. In the past 5 years, she has undertaken the teaching tasks of multiple professional core courses with outstanding teaching achievements. She was funded by the Sichuan Provincial Education Reform (Key) Project and Xihua university education reform project. As an associate editor, she published 1 textbook, participated in the publication of 1 textbook, published 2teaching reform papers, and undertook 1 school-level online course and 1 school-level focus Course construction work. In 2018, she won the second prize of Xihua University's first teacher teaching skill contest. The students she supervised won the provincial silver prize of the 5th Sichuan "Internet +" Student Innovation and Entrepreneurship Competition, 2 second prizes and 1 third prize in the National College Students Life Science Innovation and Entrepreneurship Competition, 2 third prizes of Sichuan University Student "Star of Life" Science and Technology Invitational Competition, 1 second prize and 3 third prizes in the Sichuan Food and Nutrition Industry Young Talents Innovation Design Competition, completed 1 national and provincial innovation and entrepreneurship training program for college students, published 1 paper, obtained 1 project funding for Sichuan Science and Technology Innovation Seedling Project. In this course, she is mainly responsible for the planning and implementation of online course recording and classroom engineering training.
