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XuetangX

食品安全学

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该课程帮助学生掌握生物与化学污染、新型食品等关键风险的评估与管理方法。课程融合AI、区块链等前沿技术应用，旨在培养能够应对未来挑战、具备创新能力的高层次专业人才。



Syllabus

  • Chapter 1
    • 1.1 Introduction to Food Safety Science
  • Chapter 2
    • 2.1 Categories of biological contamination
    • 2.2 Traditional Methods for Controlling Pathogenic Microorganisms
    • 2.3 New strategies for controlling pathogenic microorganisms based on nanotechnology
  • Chapter 3
    • 3.1 The Scientific Basis and Classification of Natural Toxins
    • 3.2 Common Toxic Plants and Animals and Their Risk Characteristics
    • 3.3 Food safety supervision and public prevention strategies
  • Chapter 4
    • 4.1 Pesticides
    • 4.2 Veterinary Drug Pollution
    • 4.3 Detection Techniques
  • Chapter 5
    • 5.1 Heavy Metal Pollution in Food Safety
    • 5.2 Microplastic Pollution in Food
    • 5.3 Control Measures for Heavy Metal and Microplastic Pollution in Food
  • Chapter 6
    • 6.1 Re evaluate food additives
    • 6.2 From Science to Regulation: Dual Safety Locks on Additives
    • 6.3 The Truth and Future of Food Safety
  • Chapter 7
    • 7.1 Thermal Processing and Hazardous Substances
    • 7.2 Formation Mechanisms of Harmful Substances
    • 7.3 Mitigation and Control Technologies
  • Chapter 8
    • 8.1 Genetically Modified Food
    • 8.2 Insect Protein and Food Safety
    • 8.3 Plant-Based Proteins and Food Safety
  • Chapter 9
    • 9.1 Basic Concepts
    • 9.2 Applications in Specific Food Categories
    • 9.3 Food Safety Traceability Technologies
  • Chapter 10
    • 10.1 Food Analysis Using Artificial Senses
    • 10.2 Application of Artificial Senses to Food Analysis
    • 10.3 Food for Thought- Optical Sensor Arrays and Machine Learning for the Food and Beverage Industry
  • Chapter 11
    • 11.1 Theoretical Foundations of Food Safety Management
    • 11.2 The Application of Modern Food Safety Management
  • Final exam

    Taught by

    Tianjin University of Science&Technology

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