Introduction to intro of food science

Introdcution to : 

Introdcution to Intruduction of Food Science and Technology Department of Food Science & Engineering Tianjin University of Science & Technology Prof Zhao Zheng

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Why bilinggual? Conception of Food Science and Food Technology Blocks of Food Science and Technology Course Purpose —— Bilingual Learning Map Course Methodology —— Automous Learning，Exploring Learning and E-learning Course Structure Reference Outline for “Introduction”

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Use English to learn and work. Improve English efficiency. The needs of globalization. You have to work with overseas. More successful professional life. First hand information. Part of quality life. Cross culture and international vision. Why bilinggual?

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Food Science is the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. Flash: What is food science http://school.discoveryeducation.com/foodscience/college_resources.html Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. In practice, the terms food science and food technology are often used interchangeably. Conceptions of Food Science and Technology ——Institute of Food Technologists USA

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Food Industry and Career Opportunities Food Industry is huge circle inlud: agriculture production, processing and manufacturing, marketing, logistics, research, education, supervision, equipments, ingredients and additives, etc Professional opportunities include: engineer, technician, quality controller, prodcut developer, market manager, teacher, resercher, government officer,etc. Flash: Food Scientists and Technologists Job Description http://www2.tust.edu.cn/shipinshuangyu/1/3.asp

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Natural Science Technology Social science Food Science and technology In Term of Food Industry as a Whole Building Blocks of Food Sci. and Tech.

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Biology Engineering Chemistry Food Science and technology Food Science & Technology as a Academic Subject Building Blocks of Food Sci. and Tech.

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Microbiology Chemical Engineering Biochemistry Food Sciecne and Technology TUST Food Science & Engineering Discipline Building Blocks of Food Sci. and Tech.

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Draw a learning Map——How we swim in the sea of food science and technology Create a Case——How English works in food Science and technology Course Purpose

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Autonomous bilingual learning map Interactive platform of class, practice and internet Bilingual incubator of flow-up courses Course Philosophy

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Autonomous learning: helps students develop their self-consciousness, vision, practicality and freedom of learning. These attributes serve to aid the student in his/her independent learning. Exploring learning or Inquiry learning：Question，evidence， explain，evaluation and presentation. Activities are provided. E-supported learning: by E-books, flashes, oversea PPTs and E-journals. Course Methodology Download all the PPTs through either Course website or www. Authorstream.com

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National Exquisite Course

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Natinal Bilingual Taught Demonstration Course

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Section 1: Food Chemistry and Nutrition 6 hours Prof. Bai Xiaojia Section 2: Food Microbiology and Biotechnology 6 hours Prof. Wang Jianming Section 3: Unit Operations in Food Procesing 4 hours Prof Jia. Yuanyuan Section 4: Food Technology (1) Meat Technology 4 hours Prof. Zhao Zheng (2)Dairy Technology 4 hours Prof. Wang Jianming (3) Fruit and Vegetable Technology 4 hours Prof. Hu Aijun (4) Bakery Technology 4 hours Prof. Li Wenzhao Course Structure

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Assignments One lab or pilot plant visit report (individial) 20% of total score Two activity reports (team) 30% of total score Exam A two hour book-in exam 50% of total score. Model exam paper: http://www2.tust.edu.cn/shipinshuangyu/06-07q.asp?id=151 Assignment and Exam Optional: show you reports on TUST BBS

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Important Websites

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PPTs

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Flashes

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Indentify the instruments with graphs

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B-books

Refrence for Food Science as a whole : 

Refrence for Food Science as a whole Essentials of Food Science http://rapidshare.com/files/119471859/efsaasdaDASD0387699392.rar.html Fundamental of Food Reaction Technology http://www.nzifst.org.nz/foodreactiontechnology/ Handbook of Food Products Manufacturing http://depositfiles.com/en/files/4468639 Physical Principles of Food Preservation http://depositfiles.com/en/files/0ouaccs85 Encyclopedia of Foods http://rapidshare.com/files/107905681/Encyclopedia_of_Foods.pdf Food Composition Data：Production, Management and Use http://222.173.194.17/foodziliao/file2/200712191440.rar Find Information and materials in course website and BBS

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Disctionary online

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TUST Teaching BBS

Assignment Today : 

Assignment Today Understand the concepts of food industry, food science and food technology. Write all course names you have learned in English. Tour the website of Introduction of Food Science and Technology. Download a book, a PPT and a flash. Watch the flash “What is food science”. A lab tour will be organized.