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XuetangX

高级食品化学

Beijing Technology and Business University via XuetangX

Overview

校内讲授时间为36学时,主要面对食品科学与工程专业留学生,课程采用全英文讲授。主要内容为:食品中水、蛋白质、油脂和碳水化合物的机构、性质,在贮藏和加工过程中涉及的主要化学变化,这些物质和变化与食品质量属性的关系。

课程根据食品化学内容的联系紧密程度,分解为若干模块,每个模块相对独立。课程为全英文授课,面向食品科学与工程留学生,亦可作为双语授课素材,有利于掌握专业英语词汇。

主要讲义:Fennema's Food Chemistry,5th edition. Srinivasan Damodaran, Kirk L. Parkin. CRC Press, 2017

Syllabus

  • 0 introduction to food chemistry
    • 1.Water
      • 1.1 Association and dissociation of water molecules
      • 1.2 Structures in pure water systems (water & ice)
      • 1.3 Water-solute interactions in aqueous solutions
      • 1.4 Water activity and relative vapor pressure
      • 1.5 Moisture sorption isotherms
      • 1.6 Water activity and food stability
      • 1.7 Molecular mobility and food stability
    • 2. lipids
      • 2.1 classification of lipids
      • 2.2 nomenclature of fatty acids
      • 2.3 physical properties of lipids
      • 2.4 chemical properties of lipids
      • 2.5 chemistry of fat and oil processing
    • 3. Protein
      • 3.1 Protein introduction
      • 3.2 Protein structure
      • 3.3 Protein as food
    • 4.Carbohydrates
      • 4.1 Introduction
      • 4.2 Some Carbohydrates
      • 4.3 Hydrocolloids
    • Final exam

      Taught by

      XIAO Junsong, Bei Wang, Shaojia Wang, You Li, and Duoxia Xu

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