• Principles of Food Preservation
    • School of Agriculture & Biology
    • Credit. 2
    • FS415
    • Enroll
    • CURRENT
    • Spring , 2015
    • 1474
    • Course Description:
    • ( Exchange Programme )
    • This course provides a basic understanding of physical, chemical and biological deterioration of food and principles of preservation using traditional and novel methods. It also provides an overview of the principles of different food processing and preservation techniques, including refrigeration, freezing, conventional and novel thermal processing (microwave, radio frequency and ohmic heating), dehydration, fermentation, high pressure, chemical preservatives, irradiation, and packaging. It gives insight into how quality is changed during different processes. It will help students develop the concept of unit operations as building blocks for food process and preservation, and aquatint the students with the basic steps involved in commercially food processing. Lectures in combination with self-study, literature review, classroom presentation and discussion, and English writing. Focus on teaching basic food preservation methods and principles and also integrate instructor’s research experience in the subject areas to enhance student learning interests. The assignments in literature search and review, market survey, classroom presentation & discussion, and English writing practice will help students improve their skills in critical thinking, problem solving, and English presentation and writing. It also motivates students in applying theory and basic knowledge to practical applications, better preparing them for their career.
    • Course Syllabus:
    • After completing the course, students should:
      1. To provide a basic understanding of physical, chemical and biological deterioration of food and principles of preservation using traditional and novel methods.
      2. It provides an overview of the principles of different food processing and preservation techniques, including refrigeration, freezing, heat processing, dehydration, fermentation, high pressure, chemical preservatives, irradiation, and packaging.
      3. To give insight into how quality is changed during different processes.
      4. To help students develop the concept of unit operations as building blocks for food process and preservation.
      5. To aquatint the students with the basic steps involved in commercially food processing.
    • Schedule:
    • Topics / Credit hours / Teaching methodology / Tasks / Intended learning outcomes / Assessment methods
      1. Quality deterioration of food and principles of food preservation / 2 Credit hours / Teaching Questions / Literature review, Market survey, Presentation, Small paper, Final exam / Basic food composition and principles of food preservation / Questions, Students feedback, Term project, Final exam
      2. Refrigeration preservation / 3 Credit hours / Teaching Questions / Literature review, Market survey, Presentation, Small paper, Final exam / Principle and application of refrigeration / Questions, Students feedback, Term project, Final exam
      3. Freezing preservation / 3 Credit hours / Teaching, Questions, Students presentation & discussion, Interaction with students, Answer questions after class, Brain storm. / Literature review, Market survey, Presentation, Small paper, Final exam / Principle and application of Freezing / Questions, Students feedback, Term project, Final exam
      4. Fermentation / 2 Credit hours / Teaching, Questions, Students presentation & discussion, Interaction with students, Answer questions after class, Brain storm. / Literature review, Market survey, Presentation, Small paper, Final exam / Principle and application of fermentation / Questions, Students feedback, Term project, Final exam
      5. Food irradiation / 2 Credit hours / Teaching, Questions, Students presentation & discussion, Interaction with students, Answer questions after class, Brain storm. / Literature review, Market survey, Presentation, Small paper, Final exam / Irradiation principle, advantages and disadvantages, application / Questions, Students feedback, Term project, Final exam
      6. High hydrostatic pressure process / 2 Credit hours / Teaching, Questions, Students presentation & discussion, Interaction with students, Answer questions after class, Brain storm. / Literature review, Market survey, Presentation, Small paper, Final exam / Principle, equipment, Advantages Applications / Questions, Students feedback, Term project, Final exam
      7. Microwave, ohmic and RF heating / 2 Credit hours / Teaching, Questions, Students presentation & discussion, Interaction with students, Answer questions after class, Brain storm. / Literature review, Market survey, Presentation, Small paper, Final exam / Principles, difference between conventional thermal methods, applications / Questions, Students feedback, Term project, Final exam
      8. Heat processing and preservation / 2 Credit hours / Teaching, Questions, Students presentation & discussion, Interaction with students, Answer questions after class, Brain storm. / Literature review, Market survey, Presentation, Small paper, Final exam / Principles, applications / Questions, Students feedback, Term project, Final exam
      9. Dehydration / 3 Credit hours / Teaching, Questions, Students presentation & discussion, Interaction with students, Answer questions after class, Brain storm. / Literature review, Market survey, Presentation, Small paper, Final exam / Principles, technologies and applications / Questions, Students feedback, Term project, Final exam
      10. Chemical preservation / 2 Credit hours / Teaching, Questions, Students presentation & discussion, Interaction with students, Answer questions after class, Brain storm. / Literature review, Market survey, Presentation, Small paper, Final exam / Principles, chemical preservative, applications / Questions, Students feedback, Term project, Final exam
      11. Food packaging / 2 Credit hours / Teaching, Questions, Students presentation & discussion, Interaction with students, Answer questions after class, Brain storm. / Literature review, Market survey, Presentation, Small paper, Final exam / Principle, and packaging technologies / Questions, Students feedback, Term project, Final exam
      12. Fruit and vegetable preservation / 4 Credit hours / Teaching, Questions, Students presentation & discussion, Interaction with students, Answer questions after class, Brain storm. / Literature review, Market survey, Presentation, Small paper, Final exam / Properties, preservation methods and principles / Questions, Students feedback, Term project, Final exam
  • Reading list
  • Other Materials
  • Discussion
  • Homework download/submit
    • Yue Jin
    • Lecturer
    • Read more
    • Female
    • E-mail:
    • jinyue@sjtu.edu.cn
    • Profile
    • Dr. Yue got her PhD in the University of Alberta, majoring in Bioresource and Food Engineering. Her research interest is in the area of development, characterization, and application of biodegradable food packaging materials, as well as value-added food processing by utilization of emerging food processing and packaging techniques.
    • Jiao Shunshan
    • Lecturer
    • Read more
    • Male
    • E-mail:
    • sjiao@sjtu.edu.cn
    • Profile
    • 2002.09-2008.07 China Agricultural University, Bachlor, M.S. Degree
      2008.08-2012.05 Washington State University, Ph.D Degree
      2012.06-2013.07 Washington State University, Post-Doctoral
      2013.08-Present, Shanghai Jiao Tong University, Lecturer
  • Prerequisite Course:

    Food Chemistry, Microorganisms, Food Nutrition and hygiene, Principles of Food Engineering, Food Analysis

  • Textbooks:

    none
  • Grading:

    10% / Class participation
    15% / Project: presentation
    15% / Project: short paper
    60% / Final Exam
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