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Page 1: 教务处...¥ƒ ˜N«„”˜N&ı!%&]˜N!78A‹›« „”!ÓØ 1!H ] „”˜N! ’)() ] " # ˜ —– w’ ÒÖ! Ÿp*+ !(),/ gòa p() 8 p(),-.ÒÖ!kœp ! ’)ep Þ

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The outline of this course includes:

(1) The form and structure of different kinds of microorganisms like bacteria, archaea,

actinomyces, cyanobacreria, microzyme, molds and bacteriophage.

(2) The nutrition and growth of microorganisms.

(3) Metabolism and formentation of microorganisms.

(4) The genetic variation of microorganisms.

(5) Microbial ecology and food brewing.

(6) The principles and methods of microbial classification.

(7) Biological property of different kinds of microorganisms in foods.

(8) Spoilage microorganism and food preservation.

(9) Food-borne pathogens contamination and food poisoning.

(10) Improve and protect the beneficial microorganism, control, eliminate or transform the harmful

microorganisms.

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Technology of Aquatic Resources Utilization is an integrated utilization of aquatic raw

materials and waste of aquatic processes to produce feed fodder product, health care product,

seaweed chemical product, medical supply and special food, etc. It covers producing of fish meal

and fish oil from raw fish, fish oil refineries, isolation and purification of sodium alginate,

mannitol, iodine and agar from seaweed, especially produced by waste of aquatic process. This is

an introductory course for students who want to learn technology and equipment involved in the

process of aquatic resources utilization, basic methods of separation and extraction, and related

theoretical knowledge. Students can master the related theory and knowledge on comprehensive

utilization of aquatic resources.

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includes the security of packing material and container and the security of the genetically modified

food.

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Food nutriology is an important branch discipline of modern nutriology. It is the mandatory

academic course for the Food science and Engineering students. Food nutriology focuses on basic

knowledge of nutrition, nutrition and human health, community nutrition, reasonable dietary for

different groups, food nutrition and engineering. The discipline comprehensively elaborates the

physiological basis of human nutrition, basic knowledge of nutrition, malnutrition problem of

chronic diseases, community nutrition and survey, evaluation of food nutrition value, effects of

processing and storage on food nutrition value, fortification foods and functional foods. Food is

the first necessity to people and food nutriology has close relation to our daily life. It is very

important to have healthy diets. Nowadays, 85% of death in China is caused by chronic diseases.

The characteristic of the discipline is not only to teach students the knowledge of food nutriology,

but also train the students the abilities to put the knowledge into practicing in their daily lives.

Based on the teaching innovation of íEnforcing foundation, Weakening major, Broadening

knowledgeîand emphasizing on application proposed by Ministry of Education, it is necessary to

use different kinds of teaching model for education, motivation and engagement of students.

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In this course, students will learn and master the basic principles and methods of physical and

chemical analysis about food nutrition, food additives and other harmful substances. Students will

also learn basic categories of food hygiene inspection, after this course, students will operate the

analytical experiment independently and obtain accurate results of the analysis. Students will

master the principles of chemical analytical methods in food analysis and testing gravimeters,

volumetric method, etc., and basic experimental skills; the course knowledge and skills will enable

students to understand and master fluorescence spectrometry, colorimeter, atomic absorption

spectrometry, gas chromatography, liquid chromatography and other instrumental analysis

methods in food analysis and testing in the specific application. Enable the students to obtain food

analysis and test sample pre-treatment methods, grasp several types of analysis and inspection of

food hygiene indicators.

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Food Chemistry is an important mandatory course for food science and engineering, food

quality and safety as well as food logistics engineering students. Food Chemistry focuses on the

major components of foods. It will help students to understand the structures and properties of

major components in food materials, the interactions among them, their changes (physical,

chemical, and biological) in food processing and storage. Furthermore, their effects on color,

flavor and storage stabilities of foods are also covered. In total, five experiments are included in

Food Chemistry. Students are supposed to understand the knowledge they have learned in Food

Chemistry lectures and apply the knowledge in their practices. They are also expected to observe

phenomena, to take notes, to analyze data and to write a report. Besides, their attitude and their lab

skills should also be improved during the practices.

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2002]

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Food Processing (2) is a compulsory course for students majoring in Food Science and

Engineering. This course focuses on the processing technology, techniques and quality control of

typical products such as poultry, meat, milk, fish, cereals, oil, fruits and vegetables, bakery,

confectionery, canned food, beverage, etc. Through study of this course, the students will

understand the typical processing technology and new product development technology, deepen

the understanding of the processing characteristics, preservation, processing and utilization

principle of food raw materials, and the students should be able to have the basic skills in food

processing. This course provides the students with the necessary knowledge and skills in food

production, product development and quality control management, and the ability to solve

practical problems by comprehensive application of the theory.

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����� ������

�����;¼/æ¼ �����DI��Food Freezing technology

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This course mainly introduces the principle and the preservation of food preservation and

processing method. Through lectures and discussions, students are able to apply low temperature

conditions and methods to understand the food quality in low temperature change, and control the

quality changes. Students can master and learn the methods on the application of low temperature

conditions, and lay the foundation for the utilization of low temperature means of preserving food.

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wàúxúùú�� ��{�| �ú{z á�|úwø2 ��{úuúy|w�ú�û ú�{�|á��{úw�2 {w |�xøy� ��ûuw��ûû� w�

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This course mainly teaches the analytical estimation of the measuring error and limit method;

sorting the experimental data; measuring the basic parameters of food engineering, applying

microcomputer in test technology, to enable students to master food engineering testing principle,

testing method, main parameters and measurement sensor, the error analysis and the basic

knowledge of the computer measurement during learning, let student understand the actual testing

process and examples of food engineering.

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electric power industry press, 1981.

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�Dazhong Xu, Thermal and refrigeration test technology. Shanghai: Shanghai Jiaotong

university press, 1985.

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house, 1984.

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press, 1990.

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�Zhizhong Li, The application of the data acquisition and monitoring. Beijing: Tsinghua

university press, 1988.

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�Xiubin Zhang, Thermal measurement principle and the modern technology of Shanghai:

Shanghai jiaotong university press, 1995.

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�Kaifang Feng. Engineering testing technology. Xi 'an: northwestern polytechnical university

press, 2003.

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�Zhengyi Wu. Test technology and signal processing. Beijing: Tsinghua university press,

2001.

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�Packaging test technology. Xi 'an: xi 'an university of science and technology editing, 2001.

bWVdnâ�@��nDm/®()n¥¦�  ¡Dnø-.pW���nX

�Jingming Shan editor. Packaging test technology. Beijing: The printing industry press,

1999.6.

bWWdn�ú°G��n�D¬/ 01() 4¦Ô�ø-. UVV  Y/ W -þ

�Yonggong Wang editor. Chemical detection and control technology of Nanjing university

press, 2007.

bWUdnØÁ�G��nD�/®() ��ø-. UVV| Y/ W -þ

�Deren Kong. Engineering testing technology science press, 2004.

bWqdnFúÕ��n��D�/® ÚL _Ô�ø-. W�s  Y/ W -þ

�Shikui Da. Food engineering test of Shanghai Jiaotong university press, 1987.

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Principles of Food Engineering is a basic course for Food science majorspstudents should

grasp the basic principle and design calculation of common unit operation and typical equipment

in the process of food processing, and establish the main purpose of the engineering concept. The

main contents are the flow of fluid, heat transfer, and separation of the non - homogeneous

material, extraction, evaporation, drying, etc. Through study of this course, students can

understand the application and development of natural science in engineering fields, and grasp the

basic industrial techniques needed by large-scale production, understand the development trend

and application of these techniques.

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The course is application of mathematical statistics in the field of food science, which deals

with variation in data through collection, classification and analysis in such a way as to obtain

reliable results. Students can learn how to correctly make an experimental design and the method

of statistics analysis. It can provide a good tool for future study.

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Specialized English for Food Science and Engineering is introduced in this course. This

course includes chapters on food chemistry, food processing, food preservation, food additives,

food safety, food and food products. After learning, students should grasp food academic

vocabulary, skills of expression of academic English and translation technology, improving

application ability of academic English.

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This course teach the configuration' structure and function of different kinds of

microorganisms like bacteria'Archaebacteria'yeast'actinomyces'molds and virus�nutrition and

culture of microorganisms�metabolism and fermentation of microorganisms� growth and control

of microorganisms�genetics and mutation of microorganisms; evolution and systematic of

microorganisms; taxonomy and identification of microorganisms; characteristics of main spoilage

microorganisms in foods. Through study of the course, students will acquire general concepts'

principles and experiment methods of food microbiologyplearn basic principles and technologies

about food preservation'food storage and food quality controlpthis course is the first course for

future study of Food Safety'Food Storage and Genetics etc.

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This course is a public elective course of Humanities and Social Sciences, which is a special

culture course based on the basic theory of culturology. It is to study the relationship between

people and the sea, and to explain and analyze the history, current situation and future of human

marine civilization. This course mainly teaches the basic knowledge and theory of marine culture,

which enables students to understand the relationship between ocean and human civilization. The

following basic issues are mainly discussed in this course: first, the basic nature and

characteristics of the marine culture, second, the basic theory of marine culture, third, the basic

content of marine culture and its classification; fourth, the basic situation of the major categories

of marine culture, fifth, the application and development of marine culture; sixth, the basic

research methods of marine culture.

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Probiotics refers to beneficial bacteria to the health of animals and plants, including all

harmless lactic acid bacteria, yeast and the like. Because probiotics can improve the balance of

microorganisms and enzymes in living body, it is believed to be the most potential health food,

functional green feed additives, functional green insecticide and fertilizer in the twenty-first

century; therefore, grasping basic theory and technical skills are basic requirements for

professionals of food industry and other related fields.

The main task of this course is systematically to introduce basic theory and technique of

probiotic. This course is a theoretical course, a total of 16 hours of teaching in class and 4 hours of

self-study out of class, set up for students at first semester in the fourth grade.

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Prebiotics is an elective course of Food Science and Engineering. Prebiotics are selectively

fermented ingredients that result in specific changes in the composition and/or activity of the

gastrointestinal microbiota, thus conferring benefit(s) upon host health. This course mainly

introduces prebiotics’ positive effects on the microecological balance of human gastrointestinal,

categories, physiological functions, development history, development prospects, policies and

regulations, and so on. Functional oligosaccharides are prebiotics which have functions of dietary

fibers and bifidogenic factors. This course emphatically introduces the production, application and

market of functional oligosaccharides, especially on FOS (fructo-oligosaccharide) and IMO

(isomaltooligosaccharide). This course also simply introduces some enzymes which are used in

the process of functional oligosaccharide.

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biological detection technology, including technique types, principles and characteristics as well

as its applications to detection of food-born pathogenic microorganisms. The course discusses

mainly molecular biological basis, PCR detection techniques, isothermal nucleic acid

amplification techniques, genomics detection techniques, immune detection techniques, biosensor

and biochip detection techniques.

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method and technology of cell engineering and their application in scientific research and

production practice. It will lay a foundation of the future study of genetic engineering, biological

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food industry. This course is based on microbiology, biochemistry and molecular biology. The

basic principle of genetic engineering and its operation unit are discussed. Gene separation, gene

cloning, gene expression and the safety and management of genetically modified food are

discussed in this course. Through study of this course, students can know the basic knowledge

and basic technology of genetic engineering, broaden the knowledge of life science and

understand the production of genetically engineered products and the development. This will lay

a solid theoretical foundation for students to apply the technology in the food science and

technology research.

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course is an important part of biological curriculum system. The purpose of this course is to study

the catalytic properties of enzymes, and to understand the latest theory and development trend of

application in various fields, including nature enzymep chemical modified enzyme and

immobilization enzyme which are based on the research of enzyme engineering. Inspire students

to love the professional biotechnology, to lay the foundation for other professional courses in the

future. After graduation, students are able to use these technical methods to guide their work.

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industry scale, and take into account the development of the discipline frontier, so that students

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and molecular separation et al. This course enables students to improve the ability to analyze and

solve problems. It is a combined course with theory and practice.

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biotechnology applications in food field. And this course is divided into eight chapters:

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engineering and food industry, protein engineering and food industry, fermentation engineering

and food industry, food biotechnology downstream technology, modern biotechnology and food

safety.

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This course is the major professional course in food processing (including Food Science and

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changes, preservation technology and processing principle and technology of main food products.

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aquatic food raw materials, master the production principle, technology, and quality control

methods of aquatic food preservation and processing. This course enables student to have

systematic knowledge structure of this aspect, to be able to use the basic theory of aquatic food

processing to analyze and solve some problems in the process and to have a certain ability to

engage in research in this field.

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7'ASHRAEpASHRAE Handbook Refrigerationp2003pAtlanta GA�Inc.

8'Gosney W.B.pPrinciples of Refrigerationp2001pCambridge�Cambridge University Press

9'Clive V.J. DellinopCold & Chilled Storage Technologyp1990pMaryland�Aspen Publishersp

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understanding of the technology and equipment of cold chain and each link.

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Design of Chemical Engineering is an elective course for Food Science and Engineering

major, introduces student to learn food technology and food process design. This course will help

students to understand the principles, characteristics and methods of food process design, train

students to establish the correct design idea and realistic spirit, grasp the universal law, food

technology and design general method and the basic principle to apply these principles to the

analysis practical problems, have preliminary ability to solve related problems in general food

technology and design, and lay the foundation for the learning of other professional food related

courses.

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This course is a basic theory course for Food Science related majors, mainly teaching

polymer solution related to food, emulsion, foam, gel dispersion system, the formation, damage,

compound and its rheological property, gel and other physical and chemical properties, and

introduces the classification of food gel and commonly used in functional food gel, make students

understand all sorts of phenomenon of colloid in food, master the colloid properties, distribution

and application of commonly used food, lay the foundation for learning food processing and other

professional course and the functional food, and other related subjects such as new product

development in the process of research and food processing ability to deal with colloid system.

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problems are discussed from microscopic to macroscopic, from practice to theory in food

processing according to the requirement of modern food enterprise quality and safety management.

This course mainly discusses SSOP (sanitation standard operating procedures), GMP (good

manufacturing practices) and HACCP (hazard analysis and critical control point), ISO900, ISO

22000, 5S Management System , Total Quality Management will be developed for specific cases.

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introduction to food additives categories and application of additives. The course helps students

identify what concepts are really important in food additives and maintain interest of learning food

additives.

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4. Food Packaging Principles and Practice Third Edition. Gordon L. Robertson. CRC Press.

2012.

5. Edible Coatings and Films to Improve Food Quality. New York: CRC Press, Taylor & Francis

Group, 2012.

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1� Packaging Science and Technology

2� Journal of Food Engineering

3� Journal of Food Science

4� LWT-Food Science and Technology

5� Food Hydrocolloids

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This course is a professional elective course for majors in Food Science and Engineering.

Machinery and equipments needed by a series of unit operations in the food industries are

illustratively described in this course, which include equipments for cleaning, sorting and grading,

movement and transportation, size separation, centrifugal separation, size reduction of solids and

liquids, mixing and homogenization, filtration and membrane separation, evaporation and

distillation, extraction and compression, heat processing, pasteurization, heat exchanger, drying

and dehydration and so on. General principles and constructions of these equipments are analyzed.

Through study of the course students should be able to understand general processing flow for

various food products, physical principles of operation for various types of equipment.

Additionally, they learn how to select the food processing equipment most suitable for specific

method and application.

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5. Handbook of food processing equipment. Saravacos, George D.,, Kostaropoulos , A. E. Kluwer

Academic/Plenum, c2002.

6. Innovation in food engineering: new techniques and products. Ribeiro, Claudio P. CRC Press,

2010.

7. Optimization in food engineering. Erdogdu, Ferruh. CRC Press, c2009.

8. Food engineering interfaces. Jos Miguel Aguilera, Ricardo Simpson, 2011.

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The course mainly includes those parts as following: present situation and development of

the food industry, the definition and classification of the food industry, the comprehensive

vocation skills of technical staff, the understanding and implement of the food industry standard,

the understanding and application of food safety management, the food safety detection

techniques, etc. The goal of the course is to make the students understand the workplace skills

required to engage in food industry, food industry standards and the practical application of food

safety management system. Furthermore, we want to make the students understand new theories,

new concepts, new techniques, new trends in the food safety detection technology, and master the

basic principle of food safety detection technology and basic skills which would be helpful when

they work in the training in the future with the professional technology to industrialization of

thinking and ability.

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theory with practice, improve the ability to analyze and solve problems in the process of practices.

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of food, texture of food and physical characteristics and test methods of liquid, solid and

semi-solid food are emphasized. This course mainly teaches some basic concepts, principles and

physical properties of foods and test methods, typical quality evaluation methods for the food

processing. It helps students to learn other professional courses, and cultivate students' ability of

comprehensive using food physical properties knowledge for food research, development,

technology innovation.

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Engineering, Food Safety. Food sensory evaluation is an applied science which evaluates and

determines the food quality and taste characteristics by human sense organs as the tester and the

results are statistically processed. This course introduces the basic physiology of food sensory

evaluation, selection and training of assessors, the environmental conditions of food sensory

evaluation, selection and result analysis of the main sensory evaluation methods. It also use a lot

of examples to introduce the sensory evaluation methods of a variety of foods. Through study of

this course, the students can master the basic theory and evaluation method of food sensory

evaluation, integrate theory with practice, and use the basic principle to organize and design food

sensory evaluation test.

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Safety majors, etc. It is a comprehensive interdisciplinary as well as practical course mainly for

process design. Through learning this course, students can use of the branch knowledge during the

period of colleges and universities, and have the initially ability of food factory design. The

student would be trained to analyze the question and have the ability to solve the problem, to

analyze the advantages and disadvantages of each plant design, and to make scientific choice to

design schemes.

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give food a long-term storage by microorganism sterilization and degerming. This course is to

learn the theoretical knowledge of food sterilization and application ability as the main purpose,

for the training of advanced professional and technical personnel to adapt to the field of food,

providing the foundation for the work in the field of teaching, research, development, production

and management aspects of the food processing and preservation.

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This course is a professional elective course for majors in Food Science and Engineering.

Food Manufacture System is an area of study that draws on several disciplines including chemistry,

physics, microbiology, machinery, logistics, food science and engineering. It acquaints the

students with measurements and tests, automatic machinery, environmental managements,

logistics distributions in food manufacture system, as well as principles in food plant design.

Reconciliation of theory and practice was stressed. Part of food plant design focus on generic

procedure of factory’s construction, location choosing, and technical design for food plant.

Through study of the coursep students should be able to understand general manufacture flow for

general food products from material producing area to consumers, the methods of waste treatment

for environmental protectionp additionally, learn how to carry out the designs and constructions

of food plant.

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4. Principles and practices for processing of food. David A Shapton, Norah F Shapton. 1991.

5. Biosensors in food processing, safety, and quality control. Mutlu, Mehmet. CRC Press, c2011.

6. Introduction to distribution logistics. Brandimarte, Paolo. Wiley-Interscience, c2007.

7. Case studies in food engineering: learning from experience. Clark, J. Peter. Springer, c2009.8. Food plant engineering systems. Robberts, Theunis C., CRC Press, Taylor & Francis Group,

2013.

�â$Èr

12. Journal of Food Process Engineering

13. Journal of Food Engineering

14. Journal of Food Science

15. Food Technology

16. Advanced Food Research

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This course covers principles of choice, operation and utilization of food materials, used in

the processing, storage and production of foods; mainly focuses on the physical and chemical

property of materials. Composition, structure and chemical properties, and processing

characteristic of food resources including cereal grains, wheat & oilseeds, fruits & vegetable, dairy,

meat & poultry, eggs and marine raw materials and products for food processing are emphasized.

Food Material is designed to help students understand the basic knowledge on food resource. It is

a basic course of food science and technology.

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/ñ:Manfred Urs Koch. Laugh with health: Your complete guide to health, diet, nutrition

and natural foods. 2013, China industry & commerce associated press.

/�: Ye Jin. Safety control technology of food material production. 2013. Science press.

/³: Hongzhang Chen, Weihua Qiu. Process engineering and eco-industrialization

intergration technologies for food materials.2012, Higher education press.

/·: Aijun Hu, Jie Zhen. Food materia handbook. 2012, Chemistry industry press.

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This course is to explore the various components in dieting, ranging from food raw material

production to food raw material circulation and food manufacturing, from food process and food

wholesale to food products circulation and food retail, from catering industry to food final

consumption. The course aims at analyzing the procedure from food raw materials to food

products as well as the measures to enhance food safety and quality. The course illustrates the

features of various industries involved in food system, how these industries take effect on the food

system, and how their changes take effect on the food system, thus to explore the development

patterns in food system. A priority is given to the analysis of the formation and development of

food system in developed countries (especially the establishment and development of food

industry system in Japan, the country which has witnessed the fast post-war economic

development). Based on the comparison between Japan and China food system, the course will

analyze the components of food system in China and predict the further development of food

system in China.

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This course mainly focuses on the use and circulation of food resources by the introduction

of food resources, structure and utilization, new resources, food safety status and other aspects

both home and abroad. Students can master the food resource strcture and the use of new ways so

as to deepen the understanding of food resources, improve the awareness of resource utilization,

and increase the comprehensive utilization of food resource.

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[1] ÀA4.�A�- CD()�/w- p¥¦���Dnø-.p2009.

�Meihua Yi. Biological resources development and processing technology (1st edition).

Beijing: Chemical Industry Press, 2009.

[2] 6 �G. vM��AA�UV�/w- p¥¦���Dnø-.p2007.

�Hong Lin et., al. Effective utilization of aquatic products resources (1st edition). Beijing:

Chemical Industry Press, 2007.

[3] � �G. ����p¥¦�;7<Dnø-.p2009.

�Zhang Wang. Food Chemistry. Beijing: China Light Industry Press , 2009.

[4] Ýz�G. vM���p¥¦�;7Fnø-.p2010.

�Chaohua Zhang. Aquatic food science . Beijing: China Agriculture Press , 2010.

[5] 3Ô?. ��m��p¥¦�;7Fnø-.p2011.

�Lite Li. Food materials science . Beijing: China Agriculture Press , 2011.

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The main content of this course is to introduce the development process of new food products.

Students can get better understanding of the necessary knowledge and skills in actual developing

process by thoroughly discussing the chief links, which include the generation and selection of

ideas, the customer surveys, and the key point of successful project management, etc. The

characteristic of the discipline is not only teaching students the knowledge of new food product

development, but also training the students the abilities to put the knowledge into practice in their

daily lives. Based on the teaching innovation of “Enforcing foundation, Weakening speciality,

Broadening knowledge and Emphasizing on application” proposed by Ministry of Education, it is

necessary to use different kinds of teaching model for study, teaching strategy contains both

PowerPoint demonstration and simulated company meeting discussions. Students’ papers and

PowerPoint demonstration will also be required.

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industry control and common features, to understand the basic concepts of fermentation process

optimization and production scale-up, understand the typical cases to deepen the understanding of

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[5] Fabrizio, K. A, R. R. Sharma, A. Demirci, and C. N. Cutter. Comparison of electrolyzed

oxidizing water with various antimicrobial interventions to reduce Salmonella on poultry. J. Poultry

Sci. In Press. 2002.

[6] Floros, J. D., R. F. Roberts, S. Doores, J. L. Brown, V. M. Puri, A. Demirci,J. Irudayaraj, J.

James, E. Jaenicke, B. Jayarao, L. Sordillo. 2002-2004. Regulation, Risk and Return: A Food

Systems Approach to Dairy Product Safety. USDA – Special Grant - Milk Safety

[7] Cutter, C. N., and A. Demirci. 2001-2002. Optimization of electrolyzed oxidizing water and

comparison with other antimicrobial compounds to reduce pathogens on fresh or further processed

pork products. National Pork Producer Council.

[8] Cutter, C. N., and A. Demirci. 2001-2001. Optimization of electrolyzed oxidizing water and

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comparison with other antimicrobial compounds to reduce Listeria monocytogenes on ready-to

eat-meat products. Penn State College of Agricultural Sciences' Seed Grant.

[21] Cookeville, Efficacy of Electrolyzed Oxidizing Water in Inactivating Salmonella on Alfalfa

Seeds and Sprouts.February, 2003. Journal of Food Protection. Volume: 66 Number: 2 Page: 208 --

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function of human body, etc.

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physiology, respiratory physiology, digestive physiology, energy metabolism and body

temperature regulation, the generation and discharge of urine, neurons construction and neural

transmission, sensory organ physiology, reproductive physiology and endocrinology, etc., are

introduced in this course.

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system levels. Meanwhile, a primary relationship between anatomy, physiology and drugs is to be

established through related pathological or physiological characteristics.

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technologies, including inclusion technology, solid dispersion technology, microencapsulation

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technologies, including inclusion technology, solid dispersion technology, microencapsulation

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�����t9ij �-/ Study and Exploitation of New Drugs �����3509905� ��2� ����� 32 ��������� 32 ������:¾L

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With the implementation of the patent law of medicines and joining WTO, the strategy of

research and development of new drugs must change from copying to creating in our country. In

the face of the development of medical science in the new century, it is essential to set up the

course of research and development of new drugs to offer the high-qualified talents. The main idea

of this course is to explain the principle and method of new drug design and the basic procedure

and requirement of new drug development. Including: discovery of new drugs, the principle and

method of new drugs designppharmaceutical research�such as Production ProcedurepQuality

Standard and stability empirical study etc , pharmacology and toxicology researchpclinical

researchpprocedure of declaration and registration, protection and attornment of new drugs. To

take the course, students must have the basic knowledge of chemistry, biological and pharmacy.

Though the study, students will know the general procedure and method of research and

development of new drugs, get familiar with the means of discovering, grasp the principle and

method of new drug design, and develop the ability to design new drugs with the principle and

method mentioned above. The course is available as an alternative course for the students

majoring in pharmacy and the others who are interested in research and development of new

drugs.

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�����98��Drug Synthesis �����3509908� ��3� ����� 48��������� 44��h�� 4 ������X{

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Drug synthesis reaction course is one foundation course for pharmaceutical engineering, pharmaceutical preparations and pharmaceutical students, it is an integral part of a pharmaceutical engineering courses. This course is different from both organic synthesis, also differs from pharmaceutical chemistry, organic reaction theory and drug synthesis of organic combination of practical application. The course contents including the basis of organic chemistry, chemical synthetic drug production and research and development commonly used in reaction to classification, generalization and summary. In order to adapt to the rapid development of drug synthesis, we introduces some new theories in the field of organic synthesis, new reagents and new methods. Through the study of drug synthetic route design, training students in drug synthesis, the integrated use of knowledge in the ability to analyze and solve problems, to "medicinal chemistry" and "pharmaceutical technology" laid the foundation of learning

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physico-chemical characteristic, biological activity, structure-activity relationship and clinical

application of Biologics. It focuses on biologics produced by animals and microorganism. It deals

with antibiotics, bioactive peptides and vaccines, remedy enzymes and diagnosis enzymes,

enzyme inhibitors, vitamin and coenzyme remedies, amino acid and organic acid drugs,

carbohydrate therapeutics, lipid medications and nucleoside, nucleotide and nucleic acid

Medications. The course is offered aiming at undergraduates who are interested in

Bio-pharmaceutics and grounded with Organic Chemistry, Biochemistry and microbiology.

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3.Brief History of a Lifesaving Biologic

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3. How Cytokines Work

4. Medicinal Cytokines.

5.Interferons:

History, Function, Receptor

binding, Biological activity

6. Interleukins:

Interleukin-1, Interleukin-2,

Interleukin 3, Interleukin-4,

Interleukin 5, Interleukin-6,

Interleukin 7, Interleukin-8,

Interleukin 9, Interleukin-10,

Interleukin 11, Interleukin 12,

Interleukin 13, Interleukin-18

4. Tumor necrosis factors

5. Blood Cell growth Factors:

Thrombopoietin,

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7. Neurotrophin:

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8. Transfer factor

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3. Growth hormone

4. Calcitonin

5. Thymic peptides

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2. Bromelain

3. Urokinase

4. Lumbrukinase

5. Streptokinase

6. Staphylokinase

7. Tissue plasminogen activator

8. L-asparaginases

9. Superoxide dismutase

10. Hyaluronidase

11. Collagenase

12. Aprotinin

13. Lactate dehydrogenase

14.Aspartate transaminase

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15. Alanine aminotransferase

16. Creatine Kinase

17. α-Amylase

Chapter 5 Carbohydrate

Drugs( /|-)

1.Sorbitol

2. Mannitol

3. Fructose 1,6-phosphate

4. Dextran

5. Alginic acid

6. Heparin

7. Chondroitin sulfate

8. Hyaluronic acid

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1.Adenosine triphosphate

2. Guanosine triphosphate

3. Inosine

4. Vidarabine

5. Cytrarabin

6. 6-mercaptopurine

7. Allopurinol

8. Uracil

9. Ribavirin

10. Zidovudine

11. Citicoline

12. Immune riboncleic acid

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materials, principles, techniques, machines, designs, standards and regulations as well as processes

necessary for a wide range of packaging presentations, exhibiting food packaging frontier in

newly developed materials, techniques and technology. Reconciliation of both theory and practice

was stressed, which is to enable students to learn about innovations in the field of food packaging

and to serve for further researches, designs, productions, business circulations and managements.

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packaging/Modified atmosphere packaging of food.

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4. Food Packaging Principles and Practice Third Edition. Gordon L. Robertson. CRC Press.

2012.

5. Edible Coatings and Films to Improve Food Quality. New York: CRC Press, Taylor & Francis

Group, 2012.

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main devices, working principles and its applications of filling machine, sealing machine,

wrapping machine, strapping machine, etc. The students will master the working principles of

packaging machine. They will have the ability of selecting the packaging machine and the design

method of improving the packaging production line.

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Food Packaging Standards and Regulations is a professional elective course for the

undergraduate students of packaging engineering or food science and engineering, which mainly

introduces the standards and regulations of ISO packaging standards, international food code, and

the standards of food’s packaging in China , USA, European Union, Japan, Australia and other

countries. It will help students to understand the development trends of food standards and

regulations, and to master the methods of inquiry and obtain relevant regulations and standards,

and also to lay a good foundation for students to comply with the regulations and standards of

food packaging on work in the future.

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English for Packaging Engineering is an elective one for students majoring in packaging engineering. Teachers teach the knowledge of packaging function, packaging materials, packaging containers, distribution packaging, and packaging technologies using English. By studying this course, students could not only review the knowledge of the professional courses, but also master the professional vocabulary, professional expressions in English. Enable the students to read the professional English journals and magazines, expanding their knowledge. At the same time, develop students' professional English writing ability; improve the comprehensive ability of English application.

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packaging engineering specialty. Mainly include the introduction of packaging design,

layout, text and graphic design of packaging decoration, brand mark and logo design,

the principles and methods of packaging design and decoration, as well as

appreciation of excellent packaging design works. The aim is to cultivate students'

ability of packaging design, to improve art training, to master the means of expression,

and to understand the development trend of packaging design in time. Enable the

students to finish the packaging design work independently.

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Packaging Structure Design is one of the main courses of packaging engineering specialty.

Mainly includes the general design methods, procedures and general rules of the packaging

structure design; the structure design of paper, metal, glass, plastic, ceramic packing container; the

basic type and structure of the closure structure; the structure design principle, design key points

and relevant design calculation of different kind of containers. Through the study of this course,

students can achieve abundant design theory and skills on packaging containers, fully grasp the

design principles and methods of the packaging structure, and are able to use the knowledge to

solve practical problems.

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This course mainly teaches the common law of packaging process and introduces about both

the practice summaries and the innovations in packaging production. The specific contents include

the basic theory of packaging technology (the physics, chemistry, microbiology and

meteorological environment), the general packaging technology (paper packaging, plastic

packaging, other containers’ packaging, filling packaging and auxiliary packaging), the special

packaging technology (environment-proof packaging, physics protection packaging, chemical

protective packaging and biological protection packaging),and the packaging process (packaging

technics formulation and process quality control). Through the teaching of theory and practice,

students should understand basic contents and the development status about the packaging system,

master the basic theory, principles, operations and core techniques of packaging technology, learn

the latest packaging tendency home and abroad, and be familiar with the basic requirements and

technical procedures for packaging processing, so that students could have the preliminary ability

of establishing packaging procedures and solving the problems in packaging production.

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Transport Packaging is one of the elective courses of packaging engineering. It is based on

the courses like Higher Mathematics, General Physics and Engineering Mechanics, etc..

Transport packaging as an important branch of the packaging engineering mainly research various

kinds of damages caused in the circulation process hazards, as well as a variety of factors causing

these hazards and to minimize the damage to with technology or management tools which should

be adopted. It comprises the two aspects of the packaging kinetic theory and transport packaging

systems. Through the study of this course, students are required to fully grasp the basic theory of

transport packaging, design methods, the ability to independently design products with

comprehensive transport packaging systems.

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Package Recycle and Reuse takes the urban environment and packaging as the mainline, and focuses on the hot issues of urban environment, urban design, packaging consumption and packaging materials’ recovery, disposal and utilization, combining the urban environment with packaging material recycling which is discussed and analyzed, so as to expand the students’ view on economic value and social value.

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Packaging Vocational Curriculum is modularly programmed based on the

characteristics of the career in packaging, from the ability raise’s point of view. The

whole course is composed of 4 units, such as product packaging design and

development, commercial packaging art design, packaging container structure design,

computer aided packaging design. The purpose of this course is to make students

understand the complete system of packaging vocational training, which can help

them to achieve the understanding of the modern packaging designer's career and lay

the foundation for their professional orientation.

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Packaging Management is the packaging engineering elective professional direction, based

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Management as a branch of the packaging engineering disciplines, It mainly research the

packaging companies and packaging enterprise commodity production management issues facing

the packaging stage, from the perspective of management science elaborate packaging production

management, purchasing management into packaging materials, packaging production process

management, packaging equipment management, quality management of packaging and

packaging cost management. It mainly includes the two fields of packaging production

management and technology management. Through this course, students will have the basic

theory of comprehensive packaging management and certain production and management of

packaging enterprises comprehensive abilities.

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design practice.

Packaging and Printing Introduction is divided into two parts, namely basic knowledge and

theories on printing, as well as packaging and printing process. Based on a review of the printing

technology, the basic principles of color image reproduction, plate-making process design, the

latest theories and techniques on packaging and printing are introduced systematically, so as to

strive to reflect the recent achievements in printing technology. Meanwhile, some traditional

printing techniques are also involved to show both novelty and practicality. This course lays the

foundations for the systematic researches on Packaging Technology, Packaging Structure Design,

Packaging Testing, Packaging Machinery, Transport Packaging and other professional courses for

packaging engineering.

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course can be oriented to the professional and technical personnel design packaging equipment,

packaging materials research engaged in providing the necessary testing technology. The purpose

of this course is to train students to correctly determine if the test program, a reasonable selection

of the test device and a preliminary master static and dynamic measurements and basic knowledge

and skills needed for performance testing of packaging materials for further study, conduct

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Packaging Materials Science mainly investigated the four pillars of modern packaging

materials, such as paper, plastic, metal, glass and their compound materials. The purpose is to

guide students to master the performance, features and applications of a variety of packaging

materials, and to acquire necessary knowledge about the materials and products processing

techniques, so as to help students to choose the packaging materials accurately and reasonably for

product packaging design. Furthermore, it also lays the foundation for the introductions to

Packaging Technology, Packaging Structure Design, Packaging Testing, Packaging Machinery,

Transport Packaging and other professional courses.

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15�Walter Sorokap Fundamentals of Packaging Technology (third edition). America, IoPP.

16�Joseph F. Hanlon, Robert J. KelseypHandbook of Package Engineering, Third Edition

17�W. O. KroeschellpPreparation of Corrugating Adhesives

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Design Color is an elective course for packaging major. It’s a new design related course,

which could lead students to gain functions, rules and the formal language of color. The course

could also let students achieve how to use color and improve their expression and discernment of

color, so that a good solid foundation for other design courses could be built.

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and analysis, exhibition objectives and the planning of project topics, conference

planning, exhibition design and brand planning, exhibition promotion strategy,

exhibition project management and other contents. This course builds the students'

ability of exhibition planning, improve art training and master the means of

performance, and let them understand the development trend of the exhibition

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