中文简介 《畜产食品工艺学》是一门专业核心课，要求学生掌握肉、奶、蛋贮藏加工的基础知识和基本原理，以及各种畜产食品的加工工艺技术、加工工艺要点、产品质量管理等知识。同时还要求学生了解最新的学科研究方向、行业发展趋势以及国内外市场变化动态。课程的目的在于培养学生主动学习、善于思考、独立操作、创新思维的能力。通过本课程的学习，要求学生能够独立利用所学基本知识，进行有关原料的保藏处理及各种畜产食品的加工和开发新产品等技术工作。 本课程适用于食品科学与工程、农产品加工与贮藏专业的畜产食品工艺学课程教学，共2个学分，总学时36学时，其中课堂教学28个学时，实验8个学时。 英文简介 Animal products processing technology is a specialized course. The purpose of this course is to help students grasp the basic knowledge and principles in storage and processing of meat, milk, and egg. Students should grasp procedures, parameters and trends of storage and processing. They also should understand market changes both in and abroad. Students are supposed to be qualified for technical work, such as preserving materials, processing animal products and developing new products independently with the basic knowledge from this course. This course is suitable for the major of food science and engineering, and the major of storage and processing of agricultural products. Total class hours are 32, with 28 for classroom teaching, with 8 for experiment. Total credits are 2.