1 Food Basic Science
1.1 Enzymatic Protein Hydrolysates in Human Nutrition
Extensive Reading
Enzymic Hydrolysis of Food Proteins
1.2 The Health Effects of Dietary Fat
Extensive Reading
Structured Lipids-Novel Fats
1.3 Carbohydrates Extensive Reading The Applications of Carbohydrates
1.4 Food Nutrition
Extensive Reading
Nutrition and Food Situation
2 Food Proeeming Technology
2.1 Processing Teelmiques Used for Grains Food
Extensive Reading
Thermal and Physical Property Measuretmnt of Bakery
2.2 Separation Techniques Common in Food Analysis
Extensive Reading
Some New Analytical Techniques Used in Food Chemistry
2.3 Modem New Packaging Techniques
Extensive Reading
Biopolymer-based Packaging Films
2.4 Microorganisms in Foods
Extensive Reading
Diagnostic the Partial Food Microorganisrm
3 Food Satety
3.1 Food Safety Assurance Systems in China
Extensive Reading
Agricultural Biotechnology Related Foods:Safety or Not
3.2 Methods for Rapid Detection d Chenfical and Veterinary Drug Residues in Animal Foods
Extensive Reading
Food Quality and Allergenicity
3.3 Evaluation on Food Additive Toxicology in the USA
Extensive Reading
Use of Simple Oligosaccharides in the Food Industry
3.4 Food Microbiology
Extensive Reading
An Introduction to Microbiology in Food Safety
4 Food Biotechnology
4.1 Control of Microorganisms in Source Water and Drinking Water
Extensive Reading
Physical Methods about Treatment and Disinfection of Water
4.2 Genetically Modified Microorganisms and Their Products
Extensive Reading
Safety Assessment for Genetically Modifide Organisms' Products
4.3 Can Organic and Transgenic Soy Be Used as a Substitute for Animal Protein?
Extensive Reading
Elastase Production by Bacillus
4.4 Factors Influencing Optimum Performance as Starter Cultures
Extensive Reading
Applications of SPME in Food Analysis
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