食品产品开发

食品产品开发（48课时/3学分）

Food Product Development (48 hours/3 credits)

本课程主要介绍食品产品开发所涉及的一般步骤、行业/国家标准、市场动向及相关技术等。主要内容包括文献、专利查找的基本方法、食品添加剂的使用规范及相关标准，HACCP（关键控制点的危害分析）体系的实施、食品产品加工的传统和新技术、水产品加工的现状，知名企业及相关应用技术，要求学生以小组为单位设计开发一款创新食品并撰写一份研修报告。本课程旨在提高学生的创新能力、动手能力、科学写作能力及帮助学生进一步了解食品行业，提高专业自信。同时，通过课前课后、线上线下混合式自主学习，培养学生提升全局意识、辩证思维和理性思考能力，利用所学知识理论分析、理解现实问题，提升科学素养、增强会责任感。

  This course focuses on the general steps involved in the development of food products, industry/national standards, market trends and related technologies. The main topics include basic methods of literature and patent searching, norms and standards for the use of food additives, the implementation of the HACCP (Hazard Analysis of Critical Control Points) system, traditional and new technologies in food product processing, the current status of aquatic product processing, well-known companies and related application technologies, and students are required to work in groups to design and develop an innovative food product and write a research proposal. This course aims to improve students' creativity, hands-on skills, scientific writing skills and to help them gain a better understanding of the food industry and improve their professional confidence. At the same time, through the blended independent learning before and after class, online and offline, students are trained to enhance the overall awareness, dialectical thinking and rational thinking ability, to analyze and understand the real problems by using the knowledge and theories they have learned, and to improve their scientific literacy and enhance their sense of responsibility.