计算机09级毕业论文题目汇编食品工程系

1、09级毕业论文撰写要求1.开题申请：选中论文题目后要与相关论文指导教师联系，上交开题申请，批复后方可确定论文题目；2.论文题目确定后要认真查找相关资料进行撰写，要依据理论联系实际原则撰写，杜绝抄袭，如抄袭除文责自负外，一经指导教师界定则按零分处理，影响毕业论文答辩或不能按时毕业者后果自负；3.毕业论文撰写字数要求在5，000字左右；4.毕业论文完成截止时间为2012年4月25日，逾期不交者按自动放弃此科成绩论处，不予不考。5.毕业论文题目见附件一，毕业论文撰写具体要求、格式和相关说明见附件二。食品工程系2011.9附件一09级毕业论文题目汇编食品工程系一、食品营养学食品卫生学论文题目1.试论膳

2、食纤维对人体的作用2.试论反式脂肪酸对人体的作用3.试论人体中胆固醇的作用4.试论人体蛋白质营养不良5.试论维生素C对人体的作用6.试论食物中Fe对人体的作用7.试论婴幼儿的营养与膳食8.试论生活中如何应用中国居民膳食指南（2007）9.试论生活中如何对待保健食品10.试论细菌性食物中毒11.如何认识食品中的亚硝酸盐12.如何认识食品过敏原指导教师：王纯彬E-mail：二、食品保藏论文题目1.真空技术在食品贮藏保鲜中的应用2.食品冷藏链技术应用现状与前景分析3.浅论食品安全性问题4.农产品保鲜新技术研究动态与发展趋势5.甜玉米的冰温贮藏保鲜研究6.果蔬低温保藏技术发展概况7.食品包装材料卫生安

3、全性研究概况8.甜玉米冻结过程的品质变化研究9.冻结速度对食品品质的影响10.果蔬气调储藏研究现状指导教师：李秀环E-mail：三、食品分析毕业论文题目1、浅谈食品理化检验中的误差来源（参考：分析化学书）2、提高食品理化检验结果准确度的方法（综述性论文，参考：分析化学书）3、浅谈影响食品安全的因素及对应措施4、食品感官检验综述（现状、前景）5、食品安全检测技术及发展6、蛋白质测定方法比较与研究进展（综述性）7、食品中微量元素的现代检验方法（综述性）8、HPLC法在食品添加剂检验中的应用9、食品甜味剂及其分析方法探讨（综述性）10、食品中二氧化硫及亚硫酸盐的检测方法研究进展（综述性）指导教师：王

4、昕 E-mail：四、食品微生物毕业论文题目1、婴幼儿食品微生物及微生物毒素调查分析2、浅谈食品微生物检测技术和方法3、加工过程中减少鲜切果蔬微生物危害的方法4、冷冻食品微生物危害现状及预防措施5、食品生产中微生物危害的分析与控制6、食品微生物检验方法问题探讨7、食品微生物检验中菌落总数测定的分析8、大学生微生物学实验技能培养的研究9、浅析我国食品微生物检验检测体系的完善10、饮料中检测微生物指标（菌落总数、大肠菌群）方法的探讨指导教师：吴 丹五、畜产品加工酒类发酵技术论文题目1.啤酒加工工艺研究2.乳制品与健康3.乳制品的营养及提高4.蛋品的应用及展望5.我国白酒的发展趋势6.低温肉制品的现

5、状及展望7.香肠制品的发展8.葡萄酒的现状及发展趋势指导教师：毕元才E-mail：六、市场营销论文题目1.实施绿色营销的意义与对策。2.网络时代的消费特征及营销对策。3.现代企业的物流革命与营销创新。4.试论市场机会与企业营销机会。5.试论市场营销组合4PS向4CS的转变。6.根据SWOT分析法探讨不同的业务如何开展。7.市场营销观念与商品包装的伦理道德问题。8.市场细分和定位技术在后发企业的应用。9.谈食品与绿色营销。10.中国企业价格战的原因探析与对策研究。指导教师：周万才E-mail：七、食品添加剂软饮料加工技术论文题目1、 食品添加剂在方便米饭中应用2、 增稠剂在软饮料中的应用前景3、

6、 防腐剂开发及应用4、 食用香精目前使用现状及发展趋势5、 食品添加剂在食品中应用存在问题及对策6、 亚硝酸盐在火腿肠中应用及趋势7、 二氧化硫在食品中应用及超标危害8、 不同添加剂对粉丝老化抑制效果研究9、 天然色素常见提取方法及发展趋势10、 食品添加剂复配应用及注意事项11、复合姜汁饮料生产工艺12、木糖醇、奶啤饮料加工工艺13、饮用天然矿泉水的发展14、罐装米酒蛋白饮料加工工艺15、焦糖色素在饮料中应用及生产现状16、风味调配在茶饮料加工中的技术17、浅析我国软饮料无菌冷灌装技术18、红茶碳酸饮料生产配方及工艺19、大红枣、杏仁汁饮料生产10、饮料包装形式及市场前景。指导教师：李艳平E

7、-mail：八、食品包装论文题目1、我国食品包装技术的现状和新发展2、食品包装污染物研究进展3、纸制食品包装的新进展4、浅谈食品包装安全的着力点5、氮气在食品包装上的应用6、用于食品包装的新型薄膜材料7、食品包装与消费心理8、可食性纸型食品包装9、食品包装材料发展的新动向从保质到提高食品质量10、食品包装与贮藏指导教师：曲波E-mail：九、食品微生物检验学论文题目1、浅谈国内外食品微生物检验方法和技术2、新技术在食品微生物检验中的应用概述3、浅谈食品微生物检验学10年来热点研究及主要进展4、国内外乳品微生物限量标准及法规的比较5、各国饮用水卫生检验的微生物限量指标比较及检验6、功能性食品的研

8、发现状与发展方向7、绿色食品之我见8、国内中西式快餐的发展现状及前景展望9、食品的防腐保鲜方式对微生物指标的影响10、复合型食品的研发进展11、转基因食品的安全性研究现状指导教师：朱畅E-mail：3a3m十、焙烤食品论文题目1、番茄的保鲜技术2、低糖果脯的制作3、胡萝卜营养小馒头的制作4、韩国泡菜工艺研究5、糕点制作中面粉原料质量对产品质量的影响分析6、粗纤维食品在现代食品中的地位分析7、焙烤食品生产现状及展望8、冷冻面团的技术发展与应用9、膳食纤维面包的研制10、腌制工艺对食品中亚硝酸盐含量的影响指导教师：葛丽丽E-mail：十一、食品加工机械与设备论文题目1、浅议食品机械与设备的特征与作

9、用2、我国食品机械的应用和发展3、我国食品加工机械的现状与发展4、中国肉类加工机械设备的现状与发展5、食品工业中设备折旧方法的探讨指导教师：张海臣附件二单位代码：12904 学 号：090611*毕业论文论文题目：所在学院： 食品工程系 专业班级： 食品营养与检测90*学生：指导教师：二0一二年 月目录示例目录题目（小四号仿宋）······················

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