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Chapter 1 Scientific Paper of Food Science and Technology
Lesson 1 ʳƷ¿Æ¼¼ÂÛÎĵÄÌصã
Lesson 2 ʳƷ¿Æ¼¼ÂÛÎĵĽṹ
Lesson 3 ʳƷ¿Æ¼¼ÂÛÎĵķ­ÒëºÍд×÷

Chapter 2 Food Chemistry and Nutrition
Lesson 1 Carbohydrates
Lesson 2 Protein and Amino Acid
Lesson 3 Lipids
Lesson 4 Vitamins and Minerals
Lesson 5 Food Nutrition and Malnutrition
Reading Materials 1 Biotin
Reading Materials 2 Energy Balance and Weight Control
Reading Materials 3 Diet and Chronic Disease

Chapter 3 Food Microbiology and Fermented Food
Lesson 1 Microorganism in Food
Lesson 2 Alcoholic Beverages
Lesson 3 Fermented Milk
Lesson 4 Fermented Meat Products
Lesson 5 Fermented Soy Bean Foods -Natto
Reading Materials 1 Cheese
Reading Materials 2 Vinegar
Reading Materials 3 Biochemistry
Reading Materials 4 Probiotics

Chapter 4 Food Enzymes and Additives
Lesson 1 Food Enzymes
Lesson 2 Microbial Enzymes and Application in Food
Lesson 3 Food Additives
Reading Materials 1 Immobilized Enzymes
Reading Materials 2 Nutritional Additives

Chapter 5 Food Processing
Lesson 1 Food Canning
Lesson 2 Quick-Freezing of Foods
Lesson 3 Liquid Milk Processing
Lesson 4 Novel Drying Techniques for the Food Industry
Lesson 5 Bread Baking
Reading Materials 1 Baby Food
Reading Materials 2 Meat Curing
Reading Materials 3 Utilization of Buttermilk
Reading Materials 4 Fruit Juices

Chapter 6 Food Quality and Food Safety
Lesson 1 Food Quality and Control
Lesson 2 Shelf Life of Food
Lesson 3 Food Poisoning
Lesson 4 HACCP and Food Safety
Reading Materials 1 Food Deterioration
Reading Materials 2 Dietary Guidelines
Reading Materials 3 Safety of Pickled Foods
Reading Materials 4 Genetically Modified Foods

Glossary
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References