http://spxy.zjgsu.edu.cn 《食品新产品设计开发（英）》教学大纲 （New Food Products for A Changing Marketplace） 一、基本信息 课程代码：1025922 学 分：2 总 课 时：32 课程性质：专业选修课 适用专业：食品类本科 先修课程：化工原理、专业英语、生物化学、微生物学等 二、本课程教学目的和任务 本课程是食品科学与工程的重要专业选修课。旨在通过本课程的学习，使学生能较好 地系统了解和掌握食品新产品开发的理论并提高实际应用能力。 三、教学方法与手段 课堂采用多媒体教学，课件撰写语言为英语，课堂讲授以中英文交替进行，重点难点内 容以中文讲授，一般内容以及结论性内容以英语讲解。 四、教学内容及要求 Chapter 1 The marketing drive for new food products In this chapter, students should grasp concepts of new food products Key points：Concepts of new food products Difficult points：marketing drive of new food products Chapter 2 Product policy and goals In this chapter, students should grasp the principles of Product policy and goals Key points：Principles of Product policy and goals Difficult points：Principles of Product policy Chapter 3 New product failure and success In this chapter, students should grasp why new product failure and success Key points：The reason of new product failure and success Difficult points：Why the new product failure and success. Chapter 4 The food product development process In this chapter, students should grasp the food product development process. Key points：Food new product development process. Difficult points：Food new product development process. http://spxy.zjgsu.edu.cn Chapter 5 Food science, technology, and engineering overview for food product development In this chapter, students should grasp main food science, technology, and engineering for food product development. Key points：main food science, technology, and engineering Difficult points：Main food science, technology, and engineering for food product development . Chapter 6 Development of packaging for food product In this chapter, students should grasp the development of packaging for food product. Key points：The importance of packaging for food product. Difficult points：How to design of packaging for food product. Chapter 7 New product organizations: high-performance team management for a changing environment In this chapter, students should grasp the importance of high-performance team management for a changing environment. Key points：How to build the high-performance team management. Difficult points：How to build the high-performance team management. Chapter 8 Shelf life of packaged foods, its measurement and prediction In this chapter, students should grasp the basic principle of Shelf life of packaged foods. Key points：Shelf life of packaged foods, its measurement and prediction Difficult points：How to prediction the s helf life of packaged foods. Chapter 9 Public policy issues In this chapter, students should grasp the Public policy issues about food products. Key points：Public policy issues about food products Difficult points：Public policy issues about food products in different countries. Chapter 10 Select the new food products that want to be developed by students own In this chapter, students should Select the new food products that want to be develop Key points：The Selected new food products that want to be developed should be discussed in classroom.. Difficult points：Selecting new food products that want to be developed.Chapter 11 Trends in Bioseparation Chapter 11 Report the development plan in classroom In this chapter, students should report the development plan of new food products that he selected in classroom.. http://spxy.zjgsu.edu.cn Key points：Report the development plan of new food products that he selected in classroom. Difficult points：If the report is OK or not. 五、教学时数分配表 章 内 容 参考时数 1 The marketing drive for new food products 2 2 Product policy and goals 2 3 New product failure and success 2 4 The food product development process 2 5 Food science, technology, and engineering overview for food product development 4 6 Development of packaging for food product 2 7 New product organizations: high-performance team management for a changing environment 2 8 Shelf life of packaged foods, its measurement and prediction 2 9 Public policy issues 2 10 Select the new food products that want to be developed by students own 6 11 Report the development plan in classroom 6 合 计32 六、考核方式及成绩评定标准 考核方式：提交开发报告 成绩评定标准：平时成绩在总成绩中占30%，开发报告在总成绩中占70%，成绩评定 为百分制，总成绩=平时成绩×30%+期末成绩×70%。平时成绩包括课堂讨论、出勤情况等。 七、教材及主要参考书 教材：Aaron L. Brody. New Food Products For A Changing Marketplace.Technomic Publication,2000 参考书目：食品方面的各种期刊。 执笔人:励建荣