Course Objectives:

To comply with the national education policy and meet the needs of the first line of food production, construction, management and service, training of high technical application-oriented professionals with morals, intelligence, physique, esthetics. To help them master the basic theory and basic knowledge of food biotechnology, the production operation, product quality control, production process design, product quality analysis skills and enterprise management ability of food and related majors.

Course Requirements:

Through the study of this course, students are required to master the basic principles of genetic engineering, cell engineering, enzyme engineering, protein engineering, fermentation engineering and modern food biotechnology and food safety, understand the application of biotechnology in the food industry, and be able to combine theoretical knowledge and practice closely.

Course Content:

This course mainly teaches the basic theoretical knowledge of food biotechnology, including genetic engineering, cell engineering, enzyme engineering, protein engineering, fermentation engineering, modern food biotechnology and food safety as well as it’s applications in other area associated with human health, ethics and protection. The application scope and content of biotechnology in food industry are expounded, and the research and development progress in the field of food biotechnology are introduced.

Credits: 3