课程教学大纲 Course Syllabus 课程基本信息 (Course Information) 课程代码 (Course Code) FS344 * 学时 (Class Hours) 48 * 学分 (Credits) 1.5 * 课程名称 (Course Name) 课程性质 (Course

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1 课程教学大纲 Course Syllabus 课程基本信息 (Course Information) 课程代码 (Course Code) FS44 * 学时 (Class Hours) 48 * 学分 (Credits) 1.5 * 课程名称 (Course Name) 课程性质 (Course Type) 授课对象 (Target Audience) 授课语言 (Language of Instruction) * 开课院系 (School) 先修课程 (Prerequisite) 授课教师 (Instructor) * 课程简介 (Description) ( 中文 ) 食品分析实验 (English)Food Anysis s 本课程是针对食品科学与工程专业的本科生必修的实践教育课程 This course is a compulsory course designed for undergraduates majoring in food science technology 食品科学与工程专业本科生 Undergraduates Majoring in Food Science Technology 双语 ( 中 / 英 ) Bilinguism (Chinese/English) 农业与生物学院 Shchool of Agriculture Biology 分析化学有机化学食品化学 Anytic Chemistry, Organic Chemistry, Food Chemistry 吴时敏 Shimin Wu 课程网址 (Course Webpage) 课程性质 : 本课程是针对食品科学与工程专业的本科生必修的实践教育课程教学内容 : 掌握包括样品制备与保存相对密度水分含量及水分活度总糖蛋白质粗脂肪灰分维生素亚硝酸盐酸度和有效酸度等食品基本理化指标实验分析方法, 使用和了解折光法旋光法气相高效液相及 ICP-MS 等仪器对食品样品的分析, 同时, 进行一次食品分析综合实验教学目标 : 着重训练食品分析与检验技能, 以当前质量监督检验部门食品研究实验室技术监督局进出口检验检疫局公司研发机构与检验中心等要求的基本实验技能为主, 即完成十大基本分析三大认知分析六个物理检验一个预处理实验一个综合分析, 以达到培养学生熟悉食品分析与检验的思维方式基本手段与研究方法之目的 This course is compulsory for undergraduates majoring in food science technology. It is an course covering basic food anysis training. Sample preparation storage, determination of water, water activity, carbohydrates, proteins, fats oils, vitamin, miners, color, acid, density additives will be performed discussed. Modern instrument anysis including GC, HPLC, ICP-MS, comprehensive anysis for food samples will be performed as well. After completion of the course, students are expected to have learned various food anytic methods skills for basic physicochemic properties.

2 课程教学大纲 (Course Syllabus) 1. 掌握食品分析的基础知识与实验技能, 培养学生的定量分析和逻辑思维能力 (A,A4 ) 2. 掌握无机分析及有机化学实验操作计算机在食品科学及相关学科领域的应用等基本技能 ; 掌握科学实验 ( 研究 ) 的基本的方法论 ( A5.1.2, A5.1.). 有助于掌握食品分析的知识体系, 包括食品化学食品分析食品营养与功能食品添加剂食品安全学食品工艺学食品质量管理与法规等内容 (A5.2.1) 4. 掌握必要的食品科学实验技能以及相关的实验数据处理和分析方法 (A5.2.2) 5. 培养清晰思考和用语言文字准确表达的能力, 发现分析和解决问题的能力, 批判性思考和创造性工作的能力, 与不同类型的人合作共事的能力 (B1,B2, B,B4) 6. 掌握食品分析的基本实验方法与技能 ; 具有一定设计实验和创造实验条件的能力 ; 能够归纳整理分析实验结果撰写和总结 (B10) * 学习目标 (Learning Outcomes) 1. To grasp the basic knowledge of food anysis skills, develop the students' ability for quantitative anysis logic thinking (A, A4) 2. To master operation in inorganic, anysis organic chemistry s, as well as computer application in food science related disciplines. To master the basic methodology of scientific (research) (A5.1.2, A5.1.). To help for grasp the knowledge of food anysis, including food chemistry, food anysis, food nutrition function food, food additives, food safety, food technology, food quity management regulations, so on. (A5.2.1) 4.To grasp the necessary skills in food science relevant data anysis methods. (A5.2.2) 5. To develop the ability of clear thinking, accurate speaking, discovery, anysis problem solving skills, the ability of critic thinking creative work, cooperation with different people. (B1, B2, B, B4) 6. To master the basic methods skills of food anysis, ability to design s creative conditions, ability of induction, sorting, anysis of results, test summary. (B10) * 教学内容进度安排及要求教学内容 contents 学时 Class hou 教学方式 ways 作业及要求 Assignments 基本要求 Basic requirements 考查方式 Examinatio n ( Schedule & Requirements) 食品样品的采集与保存 rs requirements 积极动手实验观察出勤, 操作规范报告

3 Food sample preparation storage 记录食品水分和水分活度的测定 of water content water activity in 各种液态食品相对密度的测定 of the relative density of different liquid 食品总酸度和有效酸度的测定 of tot acidity effective acidity of 食品中粗脂肪含量的测定 of crude fat content in 折光法在食品分析中的应用 Refractive method

4 application in food anysis 食品总灰分测定 of tot ash content in 食品总糖的测定 of tot sugar in * 教学内容进度安排及要求食品中维生素 C 的测定 of vitamin C in (Class Schedule & Requirements) 肉制品中亚硝酸盐的检测 Detection of nitrite in meat products 食品中蛋白质的测定 of protein in

5 积极动手出勤操作食品和饮料色泽的测定 of color of drinks 实验观察记录规范报告 s * 教学内容进度安排及要求旋光法在食品分析中的应用 Optic method application in food anysis (Class Schedule & Requirements) 食用油品质综合分析与检测 Comprehensive quity anysis detection of edible oils 6 食品成分的精密仪器分析实验 ( 气相色谱高效液相色谱原子吸收光谱法 ) GC, HPLC AAS for food anysis * 考核方式 (Grading) 最终成绩由考勤现场实验表现组合而成各部分所占比例如下 : 考勤 :10% 主要考核按时和全时参与实验课程, 以保证对实验内容的全面熟悉程度, 以及对待工作的态度迟到早退缺勤都会导致实践操作能力培养机会的缺失, 无法用书面自学弥补, 无学校签章证明的正当理由缺课三次, 将不计成绩现场考核 :40% 主要考核动手操作实践分析解决问题求

6 实严谨专注好学团结协作等方面的能力 :50% 主要考核对实验数据与结果进行分析和讨论的能力, 包括书面表达图表规范等注 : 中途参军出国等不能和当届同班同学一起上完此课的学生, 请持学校特许签章, 或教务部门签章的学校正式文件, 并结合本课程考核方式, 计算成绩若无学校正式签章文件, 缺课三次以上者, 不计成绩 Fin grade is composed of attendance, operation. Attendance: 10%. This is graded individuly according to the attendance. The students who are absent over three times without certified reason will not be graded for the whole course. operation: 40%. This is graded individuly according to performance in the class. s: 50%. This is graded individuly according to the quity of s, including the languages, results, discussion, charts. 教材 : 吴时敏徐婷编. 食品分析与检验实验. 上海交通大学自编讲义,201 年 9 月参考书目 : [1] S. Suzanne Nielsen. Food Anysis (Third edition).new York: Kluwer Academic/Plenum Publishers, 200. [2] 中华人民共和国国家标准汇编 ( 食品卫生检验卷 ), 北京 : 中国标准出版社, 最新版 ( 与本课程当年同步 ) * 教材或参考资料 (Textbooks & Other Materis) materis references: [1] Shimin Wu,Ting Xu. Food Anysis Detection s. Shanghai: Shanghai Jiao Tong university, 201. References: [2] S. Suzanne Nielsen. Food Anysis (Third edition). New York: Kluwer Academic/Plenum Publishers, 200. [] Compilation of the Nation Stards of the People's Republic of China (Food, sanitary inspection volume), Beijing: China Stard Press, the updated version. 其它 (More) 实验课前, 学生应预习实验讲义注意事项 ; 实验毕, 应整理好操作台及实验器具 Before the class, the students should read teaching books attentions.

7 After the class, students should clean the lab sort out apparatus glasses. 备注 (Notes) 本课程只针对食品专业本科生开设, 不接受其他人员或非食品专业学生 This course is only opened for undergraduates whose major is food science technology. 备注说明 : 1. 带 * 内容为必填项 2. 课程简介字数为字 ; 课程大纲以表述清楚教学安排为宜, 字数不限

Theory of Groups is another course for undergraduates; and Module Theory will be a basic course of graduates). The main contents include the basic str

Theory of Groups is another course for undergraduates; and Module Theory will be a basic course of graduates). The main contents include the basic str 抽象代数课程教学大纲课程基本信息 (Course Information) 课程代码 (Course Code) * 学时 MA20 (Credit Hours) 6 * 学分 (Credits) * 课程名称抽象代数 (Course Name) Abstract Algebra 课程性质 (Course Type) 必修课授课对