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专业解读食品科学与工程是从多角度研究“饮食”的一门学问,涵盖了食品的生产、质量检测、保存、营养等与我们饮食相关的内容,与我们延续生命密切相关。它具有多学科交叉渗透的特点,涉及化学、物理、生物、农学、机械、环境、管理等多个学科领域。该专业培养具有食品生化、食品化学、食品加工、检验技术知识,能在食品领域从事食品生产技术管理、销售、品质控制、产品开发、科学研究、工程设计等方面的高级科学技术人才。学习内容主要理论课程有:大学化学、有机化学、生物化学、食品微生物学、食品化学、食品工程原
The professional interpretation of food science and engineering is a study of “diet” from multiple perspectives. It covers food production, quality testing, preservation, nutrition, and other aspects related to our diet. It is closely related to our continuing life. It has the characteristics of multi-disciplinary cross-infiltration, involving chemical, physics, biology, agronomy, machinery, environment, management and other disciplines. This speciality trains advanced scientific and technical talents who have knowledge in food biochemistry, food chemistry, food processing, and inspection technology, and who can engage in food production technology management, sales, quality control, product development, scientific research, and engineering design in the food field. The main theoretical courses for learning content include: College Chemistry, Organic Chemistry, Biochemistry, Food Microbiology, Food Chemistry, Food Engineering