果蔬加工工艺学02549(理论)（Fruit and vegetable processing technology 02549 (Theory)）.docVIP

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果蔬加工工艺学02549(理论)（Fruit and vegetable processing technology 02549 (Theory)）.doc

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果蔬加工工艺学02549(理论)（Fruit and vegetable processing technology 02549 (Theory)）

果蔬加工工艺学02549(理论)（Fruit and vegetable processing technology 02549 (Theory)） Documents from the network, I collected, finishing, and if there are omissions, errors, but also please correct me! Course Name: fruit and vegetable processing technology course code: 02549 (Theory) The first part is about the nature and goal of the course First, the nature and characteristics of the course Fruit and vegetable processing technology is an elective course of food science and Engineering Is the fruit and vegetable as raw material, processed according to the principle of physics, chemistry, biochemistry, food nutrition, microbiology and food engineering, changing its shape and properties, prolong the storage time, improve the nutritional value and use value, principle and technology into new products The main task is to learn the characteristics of raw materials of fruits and vegetables, the processing principle and technology of fruits and vegetables, the processing ways of different fruits and vegetables, etc. Two, curriculum objectives and basic requirements Through the study of this course, students should understand the chemical composition and processing characteristics of fruits and vegetables raw materials, processing development overview Master the main processing methods, techniques and quality control of fruits and vegetables Preliminary capacity for research and development of fruit and vegetable products Three, and the professional course of the relationship The courses in this course include: Food Chemistry, microbiology, food engineering, food machinery and equipment, food nutrition and hygiene In the study, students need to flexibly use the basic knowledge of the first course, and analyze and solve the actual problems in the process of fruit and vegetable processing The second part is examination content and assessment target The first chapter is the principle of fruit and vegetable processing and the pretreatment of raw materials First, the purpose and requiremen