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Courses Description of Food Science and Engineering

Courses Description of Food Science and Engineering


   1. 课程名称:无机化学B (Inorganic  Chemistry B)
   课程简介(Overview of the course):
   Inorganic chemistry is the first professional food chemistry compulsory basic course. It plays an important role in culturing the various professional engineering and technical personnel. The main task is to make students master the periodic law, theory of matter structure, basic knowledge of chemical thermodynamics, chemical reaction, chemical equilibrium, redox, dissociation and precipitation dissolution, basic theory and basic experimental skills. And under the guidance of the above-mentioned theories, students should master the knowledge of important elements and their compounds, main properties, structure, preparation method, The objective of this course is to cultivate students' positive learning and research methods, and gradually establish the dialectical materialist world outlook, so that students have to solve the general problem of independent of inorganic chemistry, inorganic chemistry experiment, and chemical calculation study and utilization of inorganic chemistry reference ability.
   教学大纲(Syllabus):
   The energy in chemical reaction, chemical reaction rate and direction, and the extent of the ions in solution equilibrium, redox reaction, atomic structure, molecular structure, crystal structure, coordination compounds, elements.
   考核方式(Form of assessment):
   Homework were set after every class,  and  marked weekly.  Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.

   2.   课程名称:大学物理C (College Physics C)
    课程简介(Overview of the course):
Physics is the basis of engineering technology, which is an important compulsory basic course for comprehensive university students. The role of university physics course is to systematically teach the necessary physics foundation, and cultivate  the scientific method of thinking, analysis, and thinking ability to solve practical problems , which playing an irreplaceable role in other courses.
    教学大纲(Syllabus):
   Mechanics, special relativity, thermodynamics, electromagnetics, foundation of vibration and wave, wave optics.
   考核方式(Form of assessment):
   Homework were set after every class,  and  marked weekly.  Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.

   3.  课程名称:分析化学B (Analytical  Chemistry B)
   课程简介(Overview of the course):
   Analytical Chemistry is specialized foundation curriculum of college chemistry specialized students, which including knowledge of material chemical composition, chemical structure, measuring method, et al. The objective of this course is to master the analytic chemistry basic principle, basic knowledge and basic methods of analysis, and to establish the correct concept of "quantity", cultivate rigorous scientific attitude and good experimental habits, control precision and meticulous scientific experimental skills, and to determine the material chemical composition, chemical structure and components of the relative content.

 

  教学大纲(Syllabus):
   Error analysis and statistical treatment, titration, acid-base titration, complexometric titration, redox titration method, gravimetric and volumetric precipitation method, spectrophotometry, quantitative analysis of the general steps.

   考核方式(Form of assessment):
   Homework were set after every class, and marked weekly. Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.

   4.  课程名称:生物化学 (Physical Chemistry)
   课程简介(Overview of the course):
   This course is a compulsory specialized basic course to food professional undergraduates. The objective of this course is making students understand the basic concepts in biochemistry, basic knowledge and basic theory, master the main biological macromolecules: proteins, enzymes, nucleic acids, sugar, fat and other structure, nature, function and metabolism, to understanding the complex life phenomena of chemical essence, knowledge of chemistry and life science crossing and penetration is one of the development directions of modern chemistry, for future and life science related research and lay the foundation for further study.
   教学大纲(Syllabus):
   Carbohydrate chemistry, organic chemistry, protein chemistry, biochemistry of nucleic acids, hormones, vitamins, enzyme chemical chemical chemical, biological membranes and organelles, glucose metabolism, lipid metabolism, protein metabolism, nucleic acid metabolism, biological oxidation, regulation of metabolism.
   考核方式(Form of assessment):
Homework were set after every class,  and  marked weekly.  Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.

   5.   课程名称:有机化学 (Organic Chemistry)

    课程简介(Overview of the course):
   Organic chemistry is the specialized important specialized basic course to food science and engineering undergraduate. The purpose of this course is to teach students basic ideas and methods of the study of organic chemistry, basic theory, basic knowledge and basic skills; enable students to master the structure of organic matter, nature, isolation and identification of a necessary condition and important reaction, reaction mechanism.

  教学大纲(Syllabus):
   The classification and naming of organic compounds, organic compounds of isomerism, organic compound structure characterization, saturated hydrocarbons, unsaturated hydrocarbons, aromatic hydrocarbons, halogenated hydrocarbons, alcohols, phenols, ethers, aldehydes, ketones, quinones, carboxylic acids and their derivatives, organic nitrogen compounds, heterocyclic compounds, organic compounds.
   考核方式(Form of assessment):
   Homework were set after every class,  and  marked weekly.  Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.

   6. 课程名称:食品工程原理 (Principle of food engineering)
   课程简介(Overview of the course):
   The principle of food engineering is important professional basic course to food science and engineering students. This course introduces food production and processing three biography theory, includes the momentum transfer , heat transfer, mass transfer. The unit operation of typical and common equipment working principle, basic structure and the design calculation and so on, to train students to use a variety of technical means, analysis and solution of engineering design and operation of all kinds of actual problem ability.
    教学大纲(Syllabus):
   To master all the fundamental principles of the unit operation; the unit operations in food industry application; familiar with each unit operation relates to the equipment structure, working principle, performance and operation points for attention; understanding of certain important equipment ( such as a heat exchanger evaporator, dryer, etc.) of simple design and to be more learned knowledge application in food and the development of new technology, new equipment development and production, so that production can be improved. In addition, in the learning process, attention should be paid to the self-learning ability, the ability to analyze and solve problems and a serious and responsible work attitude and meticulous work style of exercise and training.
   考核方式(Form of assessment):
   Homework were set after every class, and marked weekly. Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.


    7. 课程名称:食品工艺学概论(An Introduction to Food Technology)
    课程简介(Overview of the course):
" An Introduction to Food Technology " is on the basis of knowledge of food chemistry, food nutrition, food microbiology, food analysis, food machinery and equipment, food packaging, food engineering principle course. The objective of the course is to give an overall picture of food processing technology, including the existing food resources, how to find new food resource, the technology of food production, storage and transportation and distribution,  the technology of food advanced production process and reasonable production technology.

    教学大纲(Syllabus):
    The classification and functional food, food processing, food to dry storage, food preservation, food canning, food irradiation, pickled and smoked food preservation, food chemical preservation.
    考核方式(Form of assessment):
    Homework were set after every class, and marked weekly. Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.

    8. 课程名称:微生物学 (Microbiology )
    课程简介(Overview of the course):
    The objective of Microbiology is to Introduce some technology and its related concepts, enable students solve problem of daily life ability by microbiology ,  especially concerned with microorganisms related to public health. Students will gain the abilities as follows: 1. Optical microscope debugging. 2. Microbial identification, count and culture methods in vitro. 3. Serilizing method. 4. Solve microbiology problem by appropriate technology.
    教学大纲(Syllabus):
    This course mainly introduces microorganism observation, operation, count, culture, inhibition, destroy wait for practical technology, focused on microorganisms sterile culture technology and microbiology related concepts, but also including some practice and data processing practice.
    考核方式(Form of assessment):
    Homework were set after every class, and marked weekly. Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.

    9. 课程名称:果蔬食品工艺学 (Fruit & Vegetable Processing Technology)
    课程简介(Overview of the course):
    Fruit & Vegetable Processing Technology is a professional basic course, the main contents focus on fruit and vegetable products processing basic principle, technology and product quality control theory. The objective is to teach the basic theory of fruit and vegetable storage processing, raw materials processing characteristics and processing method, and main equipment of fruit and vegetable products, exploration of comprehensive development and utilization of new approach, the development of new fruit and vegetable products, understanding the latest research progress.
    教学大纲(Syllabus):
    Fruit and vegetable raw materials, chemical composition and processing characteristics, storage and preservation of fruit and vegetable preservation and processing principle, fruits and vegetables postharvest physiology, maturation and senescence of control, recovery and treatment before storage, storage, fruit and vegetable processing technology ( fruit and vegetable processing raw material pretreatment, fruit and vegetable canning, fruits and vegetables, dried fruits and vegetables pickled fruits and vegetables, sugar and frozen, fruit wine brewing ).
    考核方式(Form of assessment):
    Homework were set after every class, and marked weekly. Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.

    10. 课程名称:食品加工机械与设备 (The Mechanism and Equipment of Food Engineering)
    课程简介(Overview of the course):
    The Mechanism and Equipment of Food Engineering is a main professional course, its main task is to enable students to master the commonly used food factory, the basic food machinery and equipment of the working principle and key mechanism, parameters selection and calculation method of design, to understand the various food factory machinery and equipment work characteristics, and operating norms. This course focuses on the combination of theory and practice, train the students' ability to analyze problems, problem-solving abilities, for their future design of new food factory machinery and equipment foundation.
    教学大纲(Syllabus):
    Material handling machinery and equipment, cleaning and cleaning machinery and equipment, sorting, grading machine and equipment, machinery and equipment, separation of crushing machinery and equipment machinery and equipment, mixing, concentrating and drying equipment, sterilization machinery and equipment, packaging machinery and equipment, extrusion molding machinery, baking equipment baking oven heating method.
    考核方式(Form of assessment):
    Homework were set after every class, and marked weekly. Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.

    11.课程名称:食品工厂设计 (Design of Food Factory)
    课程简介(Overview of the course):
    Design of Food Factory is a practical comprehensive professional courses, through the studying of this course, make the students master the design of food factory design requirements, design method, design process knowledge, master food plant process design the main content; to understand the composition and main food factory pollution processing method.
    教学大纲(Syllabus):
    Food plant design characteristics, construction process and plant design composition, site selection and general layout design, food plant process design, plant health and plant ancillary departments, living facilities, utilities, food factory pollution treatment, budgetary estimate of capital construction and technical economic analysis.
    考核方式(Form of assessment):
    Homework were set after every class, and marked weekly. Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.

    12. 课程名称:畜产食品工艺学 (Livestock Product Processing Technology)
    课程简介(Overview of the course):
    Livestock Product Processing Technology is a professional basic course, which focus on the meat products, dairy products, egg products and aquatic products processing principle, processing technology and product quality control theory. Through the this course, students will master the basic scientific theory about the meat products, dairy products, egg products and aquatic products processing, and the various livestock food raw materials processing characteristics and processing method, master the main animal food processing the basic technology and main equipment of livestock products, exploration of comprehensive development and utilization of new ways, new development livestock products, understanding of this field at home and abroad the latest research progress.
    教学大纲(Syllabus):
    Meat livestock or poultry grading, slaughter processing, morphological structure of meat, physical properties, chemical composition and processing characteristics, meat quality evaluation, raw meat production and processing of changes in the production process, typical meat, milk, milk composition and existence state of physical properties, chemical compositions and properties, heat treatment and freezing the influence of raw milk to milk, acceptance and pretreatment, typical dairy product processing, egg composition and physicochemical properties of eggs, egg grading, microbiological contamination, and preservation of several typical egg products, aquatic products processing technology classification and types, the main components of fish and shellfish, fish and shellfish postmortem changes fresh keeping way, fish and shellfish, fish and shellfish changes during processing.
    考核方式(Form of assessment):
    Homework were set after every class, and marked weekly. Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.


    13. 课程名称:粮油食品工艺学 (Cereals & Oils Processing Technology)
    课程简介(Overview of the course):
    Cereals & Oils Processing Technology is a main professional course on food science and Engineering Specialty, which builds on the food nutrition, food physics, food processing machinery and equipment, food engineering principle course. Its main content is to study the fine and deep processing of grain and oil and the transformation of the basic principle, process and product quality control. Through the studying of this course, students will understand a variety of grain and oil food raw materials processing characteristics and processing method, master the main food grain and oil processing the basic technology, major equipment, comprehensive development and utilization of grain and oil products.
    教学大纲(Syllabus):
    Rice production, rice deep processing, wheat flour, flour food processing, production of starch, starch sugar, vegetable oil, oil refining and processing, plant protein extraction and processing, soybean products processing, corn and breakfast cereal food processing.
    考核方式(Form of assessment):
    Homework were set after every class, and marked weekly. Closed book examination will be held at the end of each term. According to the homework mark ( 20% ) and a final score of examination ( 80%) make the total scores.

Returns〗 Hits: Date:2018-07-03
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