食品化学
课程简介：食品化学主要从分子的水平介绍食品中天然和人工添加成分的结构、理化性质、食品功能性及与食品的安全性、营养性和享受性的关系，它们在食品加工及贮藏过程变化及对安全性、营养性和享受性的影响。食品化学为新资源食品的开发、食品工程化、食品营养、食品安全等专业基础课程提供强有力的学科基础知识。
中国海洋大学
汪东风
工学
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