黑龙江2012年自考食品安全与品控(独本)果菜贮运学考试大纲（Heilongjiang 2012 self-examination food safety and quality control (unique) fruit vegetable storage and transportation exam outline）.doc

黑龙江2012年自考食品安全与品控(独本)果菜贮运学考试大纲（Heilongjiang 2012 self-examination food safety and quality control (unique) fruit vegetable storage and transportation exam outline） Heilongjiang high education self-study exam Food safety and quality control (0081314) major (independent section) The fruit vegetable storage and transportation examination outline (course code 4192) Heilongjiang high education self-learning examination committee office October 2009 The nature of the course and its purpose and requirements The nature, status and task of the course The course of fruit and vegetable storage is an important compulsory course in the examination plan of the independent undergraduate of high education self-taught examination of food safety and quality control. It is set up to meet the needs of food science professionals in the field of food science applications. Task is through learning this course, make an examinee for later learning essential foundation for a subsequent courses such as food security, and to engage in food security and the prosecution of the work and research and development to provide necessary theoretical basis. (ii) requirements of this course Through the study of this course, the examinators are required: 1. Grasp the research contents and methods of fruit and vegetable storage 2. Grasp the influence of pre-mining factors on the quality and storage of fruits and vegetables 3. Grasp the structure and chemical composition of fruits and vegetables 4. Master the physiology of fruits and vegetables 5. Grasp the microbial diseases in the storage and transportation of fruits and vegetables 6. Grasp the harvest and post-processing of fruits and vegetables Master the transportation of fruits and vegetables 8. Know the storage mode and equipment of fruits and vegetables Learn the storage techniques for fruits and vegetables (3) this course is related to the relevant courses This course is a professional basic course for food safety and quality control. The first cou