Undergraduate Education of Food Science and Technology,TUST
Course Description
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Introduction to Food Science and Technology (Bilingual)

http://foodintro.tust.edu.cn/


Course Code: PEC2101
Credits: 2
Teaching Hour: 32
Prerequirement: None
Instructor: Wang Jianming, etc.
Course Objective：The course provides students with an introduction to key aspects of Food Science and Technology. Learning is conducted through lecture, extracurricular activity with the help of web resource and constructed circumstance. It promotes the students to understand the learning map for further intensified study.

Main Content:
Chapter 1 Introduction
1.1 Conceptions of Food Science and Food Technology
1.2 Course purpose, structure and methodology
1.3 Informatics of food science and technology
Chapter 2 Food Chemistry and Nutrition
2.1 Why study food chemistry and nutrition
2.2 Main type of food molecule-protein
2.3 Main type of food molecule-carbohydrates
2.4 Main type of food molecule- lipids
2.5 Water, mineral and vitamins
2.6 Food additives and food safety
2.7 Introduction to taste and smell physiology
Chapter 3 Food microbiology and biotechnology
3.1 Introduction to microbes
3.2 Factors affecting microbial growth
3.3 Food preservation
3.4 Food-borne illness
3.5 Fermented foods
3.6 Biotechnology in food industry
Chapter 4 Unit operation in food processing
4.1 Heat transfer related unit operations
4.2 Mass transfer related unit operations
4.3 How unit operations jointly work for a process.
Chapter 5 Bakery technology
4.1 History of bakery and cereal
4.2 Wheat morphology
4.3 Wheat Chemistry
4.4 Unit Operations in bakery and cereal technology
4.5 Technologies for bakery and cereal products
Chapter 6 Meat technology
6.1 History of Meat Processing
6.2 Meat Morphology and Chemistry
6.4 Unit Operations in Meat Processing
6.5 Meat technology integration
6.6 Surimi
Chapter 7 Dairy technology
5.1 Fundamental of milk
5.2 The chemistry of milk
5.3 Dairy processing technology: Liquid milk: dried milk
5.4 Fermented dairy products: yoghurt and cheese
Chapter 8 Fruit and vegetable technology
8.1 Cell and Tissues
8.3 Chemical composition and change
8.4 Enzymatic Changes
8.5 Physical changes
8.6 Microbiological changes
8.7 Methods of Reducing Deterioration
8.8 Fruit juice
8.9 Jam and jelly
8.10 Frozen vegetable

Lecture Hour Allocate
Chapter
Content
Hour
1
Introduction
2
2
Food chemistry and nutrition
6
3
Food microbiology and biotechnology
4
4
Unit operation in food processing
4
5
Bakery technology
4
6
Meat technology
4
7
Dairy technology
4
8
Fruit and vegetable technology
4
Sum
 
32
 
Assessment：2 hour written examination at end of the course (80%)；Quiz (20%).
Qualifying standard: 60%
Penalties: Absence of examination and quiz and any academic misconduct shall be assigned a mark of zero.
Text book: Introduction of Food Science and Technology，FST, TUST, 2010
References
1．Rick Parker. Introduction to Food Science,  Delmar Cengage Learning, 2001
2．Geoffrey Campbell-Platt，Food Science and Technology. Wiley Blackwell，2009