This course is built upon the provincial-level excellent course "Food Chemistry" and integrates classroom teaching, practical teaching, interactive teaching, and online teaching to create a high-quality English professional course in line with international developments in food chemistry. Food Chemistry serves as a fundamental and core course in food science-related fields, providing essential theoretical foundations for those engaged in food science. It is a science that utilizes chemical theories and methods to study the essence of food, examining the chemical composition, structure, physicochemical properties, nutrition, and safety of food from a chemical perspective and at the molecular level. It also investigates the changes that occur during production, processing, storage, and distribution and their impacts on food quality and safety. This course lays the theoretical groundwork for improving food quality, developing new food resources, innovating food processing and storage technologies, scientifically adjusting dietary structures, enhancing food packaging, strengthening food quality control, and elevating the level of food raw material processing and comprehensive utilization.From courseware development to classroom presentation, the course adopts an all-English teaching mode, aiming to enhance students' international communication skills in disciplinary knowledge and establish a foundation for future international learning and research related to food chemistry.
