Food science and engineering can write about food production technology, hygiene and safety. I couldn't write it at first, but later my dormitory buddies gave me a book, Extraction, Separation, Functionality and Functional Food Technology of Yam Polysaccharide, which passed quickly.

Study on the influence of germination on the main nutritional components of grain and the technology of weaning food

Optimization of Processing Conditions of Fresh Chicken Extruded Food by Response Surface Methodology

Study on the Technology and Quality Control of "Spicy Meat" Soybean Tissue Food

Study on the technology of fried puffed snack food with compound potato powder

Study on extrusion processing of whole grain nutritious breakfast cereal

Study on processing technology and storage stability of yam functional food

Synthesis and properties of amino acid phosphorylation in unnatural fatty acids

Study on the technology of sweet-scented osmanthus, glutinous rice and sugar lotus root food

Study on the Professional Quality of Biochemistry Teachers in Higher Vocational Colleges

Study on production technology and equipment of fish meat simulation engineering food

10t pet food factory design.

Study on comprehensive utilization and treatment of rapeseed processing water

Effect of tissue improvement technology on flavor and quality of Pleurotus ostreatus instant snack food

Study on microwave drying technology and equipment of green food

Research on the Reform and Development of Fujian Higher Vocational Education since the Reform and Opening-up

Problems and Countermeasures of Tourism Food Development in Luoyang City

Application of HACCP in food safety supervision

Theoretical and experimental study on ultra-high pressure preservation technology of food

Study on vacuum processing technology of kiwifruit

High moisture cooked extruded flour products and their application in spicy food

Analysis of the current situation of food irradiation laws and standards at home and abroad and its countermeasures

Study on synergistic effect of modified starch and food colloid

Development of beef microwave convenience food and quick-frozen convenience food

Study on the technology of new purple sweet potato functional food

Study on Technological Optimization and Texture Characteristics of Buckwheat Breakfast Food

Study on desalting of salted duck egg white by ultrafiltration and its functional characteristics

Study on the Development of Food Industry Clusters in Hunan Province

Study on Marketing Strategy of Coarse Grains Food in Inner Mongolia

Research on the Relationship between the Discipline Structure of Higher Education and the Labor Market —— Taking Fujian Province as an Example

Study on Management and Development Strategy of Changle Food Factory

Screening of beer wheat varieties, optimization of malting technology and comprehensive utilization of beer grains

A comparative study on the management of ethnic fast food and western fast food in Xinjiang

Study on irradiation preservation technology of bean products

Study on Relaxing Lead Discharge Function in kiwi fruit juice

Development and quality control of processed products of Agaricus blazei and Volvariella volvacea