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
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