I. Main instruments and equipment

Electric constant temperature blast drying oven; electric constant temperature water bath; vacuum drying oven; muffle furnace; digestion furnace; nitrogen determination instrument; Abbe refractometer; automatic polarimeter, etc.

II. Main functions

1. Food quality and safety; Biopharmaceutical technology; Food inspection and testing technology; High penetration in food intelligent processing technology (food safety and testing); Experimental teaching of food intelligent processing technology (baking and beverage processing) and other majors in campus training bases

2. Undertake the vocational and technical training and assessment of agricultural products and food inspectors (level 3 / level 4) national vocational skill certificate

3. Undertake teachers' textbook research projects

III. Eperimental courses offered

1. Food chemistry

2. Food quality inspection technology

3. Food product testing

4.Routine physical and chemical testing

5. Instrumental analysis

IV. Main experimental items

1. Determination of moisture

2. Determination of ash

3. Determination of fat

4. Determination of total sugar

5. Determination of acid value and peroxide value

6. Measurement of protein

7. Determination of vitamin C content