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
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