Unit 1 Nutrition

Part A Nutrients

Part B Nutrition and Food

Part C Nutrition,Infection,and Immune Response

Unit 2 Carbohydrates

Part A Introduction of Carbohydrates

Part B Assimilation of Carbohydrates

Part C Sucrose in Food Processing

Unit 3 Proteins

Part A Introduction of Proteins

Part B Physical Properties of Proteins

Part C Enzyme-modified Proteins from Corn Gluten Meal

Unit 4 Lipids

Part A Introduction of Lipids

Part B Lipids Oxidation Mechanism

Part C Dietary Fat and Disease：What do We Know and Where do We Stand

Unit 5 Vitamins

Part A Introduction of Vitamins

Part B Fat-soluble Vitamins

Part C Water Soluble Vitamins

Unit 6 Minerals

Part A Introduction of Minerals

Part B Major Minerals

Part C Trace Elements

Unit 7 Microorganisms Associated with Food

Part A Microorganisms and Food Spoilage

Part B Microorganisms and Biotechnology

Part C Microbiology and Fermented Foods

Unit 8 Thermal Processing

Part A Introduction of Thermal Processing

Part B Pasteurization

Part C Sterilization

Unit 9 Evaporation and Dehydration

Part A General Principles of Evaporation

Part B Applications for Evaporation

Part C General Principles of Dehydration and Applications

Unit 10 Pulsed Electric Field Processing

Part A Introduction of Pulsed Electric Field Processing

Part B Effects of Pulsed Electric Field on Microorganisms

Part C Effects of Pulsed Electric Field on Enzymes and Food Quality

Unit 11 High Pressure Food Processing

Part A Fundamentals of Food Processing Using High Pressure

Part B Effect of High Pressure on Microorganisms

Part C Effect of High Pressure on Enzyme Activity

Unit 12 Packaging

Part A Principles of Food Packaging

Part B Materials and Containers Used for Packaging Foods

Part C Modified Atmosphere Packaging

Unit 13 Separations in Food Processing

Part A Membrane Processing

Part B Ion Exchange

Part C Electrodialysis

Unit 14 Safety in Food Processing

Part A Food Safety Hazards

Part B HACCP

Part C Food Risk Analysis

Unit 15 Milk

Part A The Major Constituents of Milk

Part B Fermented Milk Products

Part C The Use of Dissolved Carbon Dioxide to Extend the Shelf-life of Dairy Products

Unit 16 Meat

Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm

Part B Meat and Meat Products

Part C Meat Substitutes

Unit 17 Eggs

Part A Composition and Structure of Eggs

Part B Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA

Unit 18 Fruits and Vegetables

Part A General Properties and Structural Features

Part B Processing of Fruits

Part C Processing of Vegetables

Unit 19 Cereal Grains and Oil Seeds

Part A Structure and Composition of Cereal Grains and Legumes

Part B Cereal Grains

Part C Soybean

Unit 20 Beverages

Part A Carbonated Nonalcoholic Beverages

Part B Alcoholic Beverages

Part C Chinese Herb Tea

Unit 21 Baked Products

Part A Raw Materials'Selection of Baked Products

Part B Dough Making and Handing of Baked Products

Part C Bread Making Process