Undergraduate Education of Food Science and Technology,TUSTFood Technology
http://www2.tust.edu.cn/jingpin/jp2007/spjsyl/
Course Code: PRC3205
Credits: 5.5
Teaching Hour: 102 (54 hours for lecture, 2 weeks for laboratory)
Prerequirement: Microbiology, Food Chemistry, Principles of Chemical Engineering
Instructor: Prof Jianming Wang, Dr Aijun Hu, Dr Wenzhao Li
Course Objective: As a continued course of Principles of Food Processing, to provide understanding of principles of the change of food properties and the basic processing technology for main conventional products.
Main Contents:
Chapter 1 Introduction
1.1 Introduction of food technology
1.2 1Modern food industry
1.3 Learning method of food technology: Lecture, Web and Practice
Chapter 2 Dairy technology
2.1 Ingredients and processing characteristics of milk
2.2 Receiving and pretreatment of raw milk
2.3 Processing of liquid milk
2.4 Processing of fermented milk products, yoghurt and cheese
2.5 Concentrated milk and milk powder
2.6 Cream and butter
2.7 Casein and whey protein
Chapter 3 Soft drink technology
3.1 Beverage ingredients
3.2 Beverage water treatment
3.3 Carbonated beverage
3.4 Fruit juice beverage
3.5 Tea beverage
3.6 Bottled water
3.7 Powdered beverage
Chapter 4 Meat technology
4.1 Morphology of meat
4.2 Chemical composition of meat
4.3 Postrigor and ripening
4.4 Cooling meat
4.5 Changes in meat during heating
4.5 Curing of meat
4.7 Size reduction, message, smoking
4.8 Meat processing equipment and engineering practice
Chapter 5 Fruit and vegetable technology
5.1 Tissue structure of fruit and vegetables
5.2 Main chemical components of fruits and vegetables and processing properties
5.3 Fresh keeping of fruits and vegetables
5.4 Treatment unit operations for fruits and vegetables
5.5 Jam gel mechanism and processing
5.6 Tomato sauce and paste processing
5.7 Drying of fruits and vegetables
5.8 Fast freezing of fruits and vegetables
5.9 Juice extraction, purification and concentration
Chapter 6 Soy product technology
6.1 Extraction, purification and modification of soy fat
6.2 Separation of soybean protein
6.3 Extraction of soy milk and inhibition of anti nutritional factors
6.4 Processing of tofu products
Chapter 7 Confectionery technology
7.1 Candy and crystallization
7.2 Boiled candy
7.3 Caramel
7.4 Aerated candy
7.5 Gel candy
7.6 Chocolates
Chapter 8 Cereal product technology
8.1 Distribution and variety of Wheat
8.2 Structure of wheat grain
8.3 Chemical composition and properties of flour
8.4 The concept of gluten and its physical properties
8.5 Flour grades and quality
8.6 Bread and Chinese steamed bread
8.7 Biscuits
8.8 Cake
8.9 Noodles and pasta
8.10 Extrusion-cooked food
Assessment：2 hour written examination at end of the course (70%)；laboratory reports (30%)
Qualifying standard: 60%
Penalties: Absence of examination and quiz and any academic misconduct shall be assigned a mark of zero.
Text book: Zhao Jin Fu, Food Technology Principles, China Light Industry Press, 2002
Zhao Zheng, Experimental Food Technology, Chemical Industry Press, 2010
References
1.Zhao Jin Fu et al. Food Technology. Beijing: China Light Industry Press, 1999
2.Y.H.Hui, Handbook of Food Science, Technology, and Engineering. Boca Raton: Taylor & Francis, 2006
3.Y.H.Hui, Handbook of Food Products Manufacturing, John Wiley & Sons, Inc. 2007
Course Code: PRC3205
Credits: 5.5
Teaching Hour: 102 (54 hours for lecture, 2 weeks for laboratory)
Prerequirement: Microbiology, Food Chemistry, Principles of Chemical Engineering
Instructor: Prof Jianming Wang, Dr Aijun Hu, Dr Wenzhao Li
Course Objective: As a continued course of Principles of Food Processing, to provide understanding of principles of the change of food properties and the basic processing technology for main conventional products.
Main Contents:
Chapter 1 Introduction
1.1 Introduction of food technology
1.2 1Modern food industry
1.3 Learning method of food technology: Lecture, Web and Practice
Chapter 2 Dairy technology
2.1 Ingredients and processing characteristics of milk
2.2 Receiving and pretreatment of raw milk
2.3 Processing of liquid milk
2.4 Processing of fermented milk products, yoghurt and cheese
2.5 Concentrated milk and milk powder
2.6 Cream and butter
2.7 Casein and whey protein
Chapter 3 Soft drink technology
3.1 Beverage ingredients
3.2 Beverage water treatment
3.3 Carbonated beverage
3.4 Fruit juice beverage
3.5 Tea beverage
3.6 Bottled water
3.7 Powdered beverage
Chapter 4 Meat technology
4.1 Morphology of meat
4.2 Chemical composition of meat
4.3 Postrigor and ripening
4.4 Cooling meat
4.5 Changes in meat during heating
4.5 Curing of meat
4.7 Size reduction, message, smoking
4.8 Meat processing equipment and engineering practice
Chapter 5 Fruit and vegetable technology
5.1 Tissue structure of fruit and vegetables
5.2 Main chemical components of fruits and vegetables and processing properties
5.3 Fresh keeping of fruits and vegetables
5.4 Treatment unit operations for fruits and vegetables
5.5 Jam gel mechanism and processing
5.6 Tomato sauce and paste processing
5.7 Drying of fruits and vegetables
5.8 Fast freezing of fruits and vegetables
5.9 Juice extraction, purification and concentration
Chapter 6 Soy product technology
6.1 Extraction, purification and modification of soy fat
6.2 Separation of soybean protein
6.3 Extraction of soy milk and inhibition of anti nutritional factors
6.4 Processing of tofu products
Chapter 7 Confectionery technology
7.1 Candy and crystallization
7.2 Boiled candy
7.3 Caramel
7.4 Aerated candy
7.5 Gel candy
7.6 Chocolates
Chapter 8 Cereal product technology
8.1 Distribution and variety of Wheat
8.2 Structure of wheat grain
8.3 Chemical composition and properties of flour
8.4 The concept of gluten and its physical properties
8.5 Flour grades and quality
8.6 Bread and Chinese steamed bread
8.7 Biscuits
8.8 Cake
8.9 Noodles and pasta
8.10 Extrusion-cooked food
Lecture Hour Allocate
|
Chapter
|
Content
|
Hour
|
|
1
|
Introduction
|
1
|
|
2
|
Dairy technology
|
9
|
|
3
|
Soft drinks technology
|
8
|
|
4
|
Meat technology
|
8
|
|
5
|
Fruit and vegetable technology
|
8
|
|
6
|
Soy product technology
|
6
|
|
7
|
Confectionery technology
|
6
|
|
8
|
Cereal product technology
|
8
|
|
Total
|
|
54
|
Laboratory Hour Allocate
|
Laboratory
|
Title
|
Hour
|
|
1
|
Preparation of luncheon meat and determination of F value
|
4
|
|
2
|
Mini UHT sterilization and aseptic packing of Milk
|
3
|
|
3
|
Preparation of carbonated beverage
|
4
|
|
4
|
Preparation of bread
|
4
|
|
5
|
Mayonnaise and salad dressing
|
3
|
|
6
|
Preparation of ice cream
|
3
|
|
7
|
Preparation of yoghurt and yoghurt drink
|
4
|
|
8
|
Preparation of molded and GDL curds
|
3
|
|
9
|
Vegetable Pickling
|
4
|
|
10
|
Preparation of Mozzarella cheese
|
4
|
|
11
|
Preparation of margarine
|
4
|
|
12
|
Fish protein extraction, purification and utilization
|
4
|
|
13
|
Extraction of mustard seed essential oil
|
4
|
|
Total
|
|
48
|
Assessment：2 hour written examination at end of the course (70%)；laboratory reports (30%)
Qualifying standard: 60%
Penalties: Absence of examination and quiz and any academic misconduct shall be assigned a mark of zero.
Text book: Zhao Jin Fu, Food Technology Principles, China Light Industry Press, 2002
Zhao Zheng, Experimental Food Technology, Chemical Industry Press, 2010
References
1.Zhao Jin Fu et al. Food Technology. Beijing: China Light Industry Press, 1999
2.Y.H.Hui, Handbook of Food Science, Technology, and Engineering. Boca Raton: Taylor & Francis, 2006
3.Y.H.Hui, Handbook of Food Products Manufacturing, John Wiley & Sons, Inc. 2007
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