計(jì)算機(jī)09級畢業(yè)論文題目匯編食品工程系

1、09級畢業(yè)論文撰寫要求1.開題申請：選中論文題目后要與相關(guān)論文指導(dǎo)教師聯(lián)系，上交開題申請，批復(fù)后方可確定論文題目；2.論文題目確定后要認(rèn)真查找相關(guān)資料進(jìn)行撰寫，要依據(jù)理論聯(lián)系實(shí)際原則撰寫，杜絕抄襲，如抄襲除文責(zé)自負(fù)外，一經(jīng)指導(dǎo)教師界定則按零分處理，影響畢業(yè)論文答辯或不能按時(shí)畢業(yè)者后果自負(fù)；3.畢業(yè)論文撰寫字?jǐn)?shù)要求在5，000字左右；4.畢業(yè)論文完成截止時(shí)間為2012年4月25日，逾期不交者按自動(dòng)放棄此科成績論處，不予不考。5.畢業(yè)論文題目見附件一，畢業(yè)論文撰寫具體要求、格式和相關(guān)說明見附件二。食品工程系2011.9附件一09級畢業(yè)論文題目匯編食品工程系一、食品營養(yǎng)學(xué)食品衛(wèi)生學(xué)論文題目1.試論膳

2、食纖維對人體的作用2.試論反式脂肪酸對人體的作用3.試論人體中膽固醇的作用4.試論人體蛋白質(zhì)營養(yǎng)不良5.試論維生素C對人體的作用6.試論食物中Fe對人體的作用7.試論嬰幼兒的營養(yǎng)與膳食8.試論生活中如何應(yīng)用中國居民膳食指南（2007）9.試論生活中如何對待保健食品10.試論細(xì)菌性食物中毒11.如何認(rèn)識食品中的亞硝酸鹽12.如何認(rèn)識食品過敏原指導(dǎo)教師：王純彬E-mail：二、食品保藏論文題目1.真空技術(shù)在食品貯藏保鮮中的應(yīng)用2.食品冷藏鏈技術(shù)應(yīng)用現(xiàn)狀與前景分析3.淺論食品安全性問題4.農(nóng)產(chǎn)品保鮮新技術(shù)研究動(dòng)態(tài)與發(fā)展趨勢5.甜玉米的冰溫貯藏保鮮研究6.果蔬低溫保藏技術(shù)發(fā)展概況7.食品包裝材料衛(wèi)生安

3、全性研究概況8.甜玉米凍結(jié)過程的品質(zhì)變化研究9.凍結(jié)速度對食品品質(zhì)的影響10.果蔬氣調(diào)儲(chǔ)藏研究現(xiàn)狀指導(dǎo)教師：李秀環(huán)E-mail：三、食品分析畢業(yè)論文題目1、淺談食品理化檢驗(yàn)中的誤差來源（參考：分析化學(xué)書）2、提高食品理化檢驗(yàn)結(jié)果準(zhǔn)確度的方法（綜述性論文，參考：分析化學(xué)書）3、淺談?dòng)绊懯称钒踩囊蛩丶皩?yīng)措施4、食品感官檢驗(yàn)綜述（現(xiàn)狀、前景）5、食品安全檢測技術(shù)及發(fā)展6、蛋白質(zhì)測定方法比較與研究進(jìn)展（綜述性）7、食品中微量元素的現(xiàn)代檢驗(yàn)方法（綜述性）8、HPLC法在食品添加劑檢驗(yàn)中的應(yīng)用9、食品甜味劑及其分析方法探討（綜述性）10、食品中二氧化硫及亞硫酸鹽的檢測方法研究進(jìn)展（綜述性）指導(dǎo)教師：王

4、昕 E-mail：四、食品微生物畢業(yè)論文題目1、嬰幼兒食品微生物及微生物毒素調(diào)查分析2、淺談食品微生物檢測技術(shù)和方法3、加工過程中減少鮮切果蔬微生物危害的方法4、冷凍食品微生物危害現(xiàn)狀及預(yù)防措施5、食品生產(chǎn)中微生物危害的分析與控制6、食品微生物檢驗(yàn)方法問題探討7、食品微生物檢驗(yàn)中菌落總數(shù)測定的分析8、大學(xué)生微生物學(xué)實(shí)驗(yàn)技能培養(yǎng)的研究9、淺析我國食品微生物檢驗(yàn)檢測體系的完善10、飲料中檢測微生物指標(biāo)（菌落總數(shù)、大腸菌群）方法的探討指導(dǎo)教師：吳 丹五、畜產(chǎn)品加工酒類發(fā)酵技術(shù)論文題目1.啤酒加工工藝研究2.乳制品與健康3.乳制品的營養(yǎng)及提高4.蛋品的應(yīng)用及展望5.我國白酒的發(fā)展趨勢6.低溫肉制品的現(xiàn)

5、狀及展望7.香腸制品的發(fā)展8.葡萄酒的現(xiàn)狀及發(fā)展趨勢指導(dǎo)教師：畢元才E-mail：六、市場營銷論文題目1.實(shí)施綠色營銷的意義與對策。2.網(wǎng)絡(luò)時(shí)代的消費(fèi)特征及營銷對策。3.現(xiàn)代企業(yè)的物流革命與營銷創(chuàng)新。4.試論市場機(jī)會(huì)與企業(yè)營銷機(jī)會(huì)。5.試論市場營銷組合4PS向4CS的轉(zhuǎn)變。6.根據(jù)SWOT分析法探討不同的業(yè)務(wù)如何開展。7.市場營銷觀念與商品包裝的倫理道德問題。8.市場細(xì)分和定位技術(shù)在后發(fā)企業(yè)的應(yīng)用。9.談食品與綠色營銷。10.中國企業(yè)價(jià)格戰(zhàn)的原因探析與對策研究。指導(dǎo)教師：周萬才E-mail：七、食品添加劑軟飲料加工技術(shù)論文題目1、 食品添加劑在方便米飯中應(yīng)用2、 增稠劑在軟飲料中的應(yīng)用前景3、

6、 防腐劑開發(fā)及應(yīng)用4、 食用香精目前使用現(xiàn)狀及發(fā)展趨勢5、 食品添加劑在食品中應(yīng)用存在問題及對策6、 亞硝酸鹽在火腿腸中應(yīng)用及趨勢7、 二氧化硫在食品中應(yīng)用及超標(biāo)危害8、 不同添加劑對粉絲老化抑制效果研究9、 天然色素常見提取方法及發(fā)展趨勢10、 食品添加劑復(fù)配應(yīng)用及注意事項(xiàng)11、復(fù)合姜汁飲料生產(chǎn)工藝12、木糖醇、奶啤飲料加工工藝13、飲用天然礦泉水的發(fā)展14、罐裝米酒蛋白飲料加工工藝15、焦糖色素在飲料中應(yīng)用及生產(chǎn)現(xiàn)狀16、風(fēng)味調(diào)配在茶飲料加工中的技術(shù)17、淺析我國軟飲料無菌冷灌裝技術(shù)18、紅茶碳酸飲料生產(chǎn)配方及工藝19、大紅棗、杏仁汁飲料生產(chǎn)10、飲料包裝形式及市場前景。指導(dǎo)教師：李艷平E

7、-mail：八、食品包裝論文題目1、我國食品包裝技術(shù)的現(xiàn)狀和新發(fā)展2、食品包裝污染物研究進(jìn)展3、紙制食品包裝的新進(jìn)展4、淺談食品包裝安全的著力點(diǎn)5、氮?dú)庠谑称钒b上的應(yīng)用6、用于食品包裝的新型薄膜材料7、食品包裝與消費(fèi)心理8、可食性紙型食品包裝9、食品包裝材料發(fā)展的新動(dòng)向從保質(zhì)到提高食品質(zhì)量10、食品包裝與貯藏指導(dǎo)教師：曲波E-mail：九、食品微生物檢驗(yàn)學(xué)論文題目1、淺談國內(nèi)外食品微生物檢驗(yàn)方法和技術(shù)2、新技術(shù)在食品微生物檢驗(yàn)中的應(yīng)用概述3、淺談食品微生物檢驗(yàn)學(xué)10年來熱點(diǎn)研究及主要進(jìn)展4、國內(nèi)外乳品微生物限量標(biāo)準(zhǔn)及法規(guī)的比較5、各國飲用水衛(wèi)生檢驗(yàn)的微生物限量指標(biāo)比較及檢驗(yàn)6、功能性食品的研

8、發(fā)現(xiàn)狀與發(fā)展方向7、綠色食品之我見8、國內(nèi)中西式快餐的發(fā)展現(xiàn)狀及前景展望9、食品的防腐保鮮方式對微生物指標(biāo)的影響10、復(fù)合型食品的研發(fā)進(jìn)展11、轉(zhuǎn)基因食品的安全性研究現(xiàn)狀指導(dǎo)教師：朱暢E-mail：3a3m十、焙烤食品論文題目1、番茄的保鮮技術(shù)2、低糖果脯的制作3、胡蘿卜營養(yǎng)小饅頭的制作4、韓國泡菜工藝研究5、糕點(diǎn)制作中面粉原料質(zhì)量對產(chǎn)品質(zhì)量的影響分析6、粗纖維食品在現(xiàn)代食品中的地位分析7、焙烤食品生產(chǎn)現(xiàn)狀及展望8、冷凍面團(tuán)的技術(shù)發(fā)展與應(yīng)用9、膳食纖維面包的研制10、腌制工藝對食品中亞硝酸鹽含量的影響指導(dǎo)教師：葛麗麗E-mail：十一、食品加工機(jī)械與設(shè)備論文題目1、淺議食品機(jī)械與設(shè)備的特征與作

9、用2、我國食品機(jī)械的應(yīng)用和發(fā)展3、我國食品加工機(jī)械的現(xiàn)狀與發(fā)展4、中國肉類加工機(jī)械設(shè)備的現(xiàn)狀與發(fā)展5、食品工業(yè)中設(shè)備折舊方法的探討指導(dǎo)教師：張海臣附件二單位代碼：12904 學(xué) 號：090611*畢業(yè)論文論文題目：所在學(xué)院： 食品工程系 專業(yè)班級： 食品營養(yǎng)與檢測90*學(xué)生：指導(dǎo)教師：二0一二年 月目錄示例目錄題目（小四號仿宋）······················

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