"Food Technology Principles " is a core course for students of food science and engineering，and aimed at the actual needs of industries and practical departments.
In the course, by exploring the impact of food resource utilization, raw material selection, preservation, processing, packaging, and transportation on food quality, shelf life, nutritional value, and safety, students are required to master the basic principles of food processing such as low temperature, heating, dehydration, irradiation, curing, smoking, chemical preservation, fermentation and understand the basic knowledge and process management of unit operations. Through the training of various teaching links, students should initially have the ability to recognize, express, analyze, solve practical problems in food production, and form scientific research topics.
