1 Food Basic Science 1.1 Enzymatic Protein Hydrolysates in Human Nutrition Extensive Reading Enzymic Hydrolysis of Food Proteins 1.2 The Health Effects of Dietary Fat Extensive Reading Structured Lipids-Novel Fats 1.3 Carbohydrates Extensive Reading The Applications of Carbohydrates 1.4 Food Nutrition Extensive Reading Nutrition and Food Situation 2 Food Proeeming Technology 2.1 Processing Teelmiques Used for Grains Food Extensive Reading Thermal and Physical Property Measuretmnt of Bakery 2.2 Separation Techniques Common in Food Analysis Extensive Reading Some New Analytical Techniques Used in Food Chemistry 2.3 Modem New Packaging Techniques Extensive Reading Biopolymer-based Packaging Films 2.4 Microorganisms in Foods Extensive Reading Diagnostic the Partial Food Microorganisrm 3 Food Satety 3.1 Food Safety Assurance Systems in China Extensive Reading Agricultural Biotechnology Related Foods:Safety or Not 3.2 Methods for Rapid Detection d Chenfical and Veterinary Drug Residues in Animal Foods Extensive Reading Food Quality and Allergenicity 3.3 Evaluation on Food Additive Toxicology in the USA Extensive Reading Use of Simple Oligosaccharides in the Food Industry 3.4 Food Microbiology Extensive Reading An Introduction to Microbiology in Food Safety 4 Food Biotechnology 4.1 Control of Microorganisms in Source Water and Drinking Water Extensive Reading Physical Methods about Treatment and Disinfection of Water 4.2 Genetically Modified Microorganisms and Their Products Extensive Reading Safety Assessment for Genetically Modifide Organisms' Products 4.3 Can Organic and Transgenic Soy Be Used as a Substitute for Animal Protein? Extensive Reading Elastase Production by Bacillus 4.4 Factors Influencing Optimum Performance as Starter Cultures Extensive Reading Applications of SPME in Food Analysis
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