食品生物技术 Food Biotechnology 课 程 号：10008 课程名称（Course name）：食品生物技术 Food Biotechnology 学时（hours ）：33 学分（credits）：2 先修课程（First courses）：微生物学、生物化学、分子生物学、细胞生物学。Microbiology, Biochemistry, Molecular Biology, Cell Biology。 内容简介：食品生物技术是食品科学与工程专业的一门专业基础课。其主要内容是讲述现代生物技术，包括基因工程、细胞工程、酶工程、蛋白质工程、发酵工程、生物工程下游技术、现代分子检测技术的基本理论及其在食品产业中的应用。通过本课程学习，使学生掌握现代生物技术的基本理论、操作方法及其在食品产业中的应用，了解国内外食品生物技术领域的研究进展及研究方向。 Course description: (including three parts: course nature, course content and teaching objective) Food biotechnology is an important professional basic course of the undergraduate of Food Science and Engineering major. The main content is about modern biotechnology, including genetic engineering, cell engineering, enzyme engineering, protein engineering, fermentation engineering, biological engineering downstream technology, the basic theory of modern molecular detection technology, and its application in the food industry. Through this course, students master the basic theory of modern biotechnology, the methods of operation and its application in the food industry, to understand the domestic and international food research progress in biotechnology and research. 推荐教材/参考书目(Recommended Textbooks/ Reference Books)： (1) 罗云波，食品生物技术导论, 中国农业大学出版社. 2002 Luo Yunbo, Introduction of Food biotechnology, China Agricultural university Press, 2002 （2）彭志英, 食品生物技术, 北京：中国轻工出业版社. 1999 Peng zhiying, Food biotechnology, Beijing: China Light Industry Press. 1999 （3）陆兆新, 现代食品生物技术, 北京：中国农业出版社. 2002 Lu Zhaoxin, Modern food biological technology, China Agriculture Press. 2002 （4）姚汝华, 微生物工程工艺原理, 广州：华南理工大学出版社. 2002 Yao Ruhua, The principle of Microorganism Engineering Process, Guangzhou: South China University of technology Press. 2002 制定人： 赵旭博