Unit 1
Part A Food Nutrition
Part B Nature of Nutritional Problems
Unit 2
Part A Carbohydrates
Part B Molecular Transformations of Starch and Protein During Twin-Screw Extrusion Processing of Cornmeal
Unit 3
Part A Lipids
Part B Dietary Fat and Disease:What Do We Know and Where Do We Stand
Unit 4
Part A Proteins
Part B Enzyme-Modified Proteins from Corn Gluten Meal
Unit 5
Part A The Food Processing
Part B Basic Milk Processing
Unit 6
Part A Pasteurization and Blanching
Part B Freezing and Frozen-Food Storage
Unit 7
Part A Liquid Concentration
Part B Dehydration
Unit 8
Part A Microorganisms and Food Spoilage
Part B Food Preservation Alternatives
Unit 9
Part A Microbiology and Fermented Foods
Part B Microorganisms and Biotechnoligy
Unit 10
Part A Other Microbial Products
Part B Food Yeasts and Derivatives
Unit 11
Part A Raw Milk
Part B Dairy Products
Unit 12
Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm
Part B Meat and Meat Products
Unit 13
Part A Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA
Part B Seafoods
Unit 14
Part A Raw Materials' Selection of Baked Products
Part B Dough Making and Handing of Baked Products
Unit 15
Part A Beverages
Part B Soft Drinks
Unit 16
Part A Principles of Food Packaging
Part B Packaging Equipment
Unit 17
Part A Food Safety
Part B Food Safety, Risks and Hazards
Unit 18
Part A Quality Factors in Food
Part B Food Processing and the Environment
参考译文
Keys to Exercises
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