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