Ⅰ 食品安全与日常饮食哪方面对生活饮食帮助最大

食品安全关系到我们的日常生活.食品安全与日常饮食此课程中,陈芳副教授主要讲述内了以下内容.分别是：环境污容染对食品安全性的影响；生物因素引起的食品安全问题；食品加工过程中形成的有害物；食品安全风险分析；食品安全危机管理食品安全标准等.旨在让学生全面掌握关于食品安全的知识,学会健康饮食.

Ⅱ 陈芳的主要研究方向与项目

主编《食品安全与日常饮食》、《膜分离技术与食品加工》、副主编《食品加工与保藏》、参编《中国农产品加工发展战略研究》、《Vegetable Processing》等图书五部，以第一作者或通讯作者在国内外学术期刊累计发表论文70多篇，其中SCI收录论文30篇。

代表性论文：
Zhao M, Luo Y, Li Y, Liu X, Wu J, Liao X, Chen F*. The identification of degradation procts and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment. Food Chemistry, 2013, 41: 3260–3267.
Zhao M, Li Y, Xu X, Wu J, Liao X, Chen F *. Degradation Kinetics of Malvidin-3-glucoside and Malvidin-3,5-diglucoside Exposed to Microwave Treatment. Agricultural and Food Chemistry, 2013, 61: 373-378.
Song J, Zhao M, Liu X, Zhu Y, Hu X, Chen F*. Protection of cyanidin-3-glucoside against oxidative stress incedby acrylamide in human MDA-MB-231 cells. Food and Chemical Toxicology, 2013, 58: 306–310.
Liu J, Man Y, Zhu Y, Hu X, Chen F *. Simultaneous Analysis of Acrylamide and Its Key Precursors,Intermediates, and Procts in Model Systems by Liquid Chromatography Triple Quadrupole Mass Spectrometry. Analytical Chemistry, 2013, 85 (19): 9262–9271
Li Y, Han L, Ma R, Xu X, Zhao C, Wang Z*, Chen F*, Hu X. Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process. Journal of Food Engineering, 2012, 109: 274-280.
Zhang Y, Hou Y, Zhang Y, Chen J, Chen F *, Liao X, Hu X. Rection of diazinon and dimethoate in apple juice by pulsed electric field treatment. Journal of Agricultural and Food Chemistry, 2012 92, (4): 743-750.
Zhang Y, Zhang Z, Chen F*, Zhang H, Hu X. Effect of sonication on eliminating of phorate in apple juice. Ultrasonics Sonochemistry, 2012, 19: 43-48.
Li Y, Xu X, Wang J, Wang Z, Chen F*. Kinetics and thermodynamics characteristics of microwaveassisted extraction of anthocyanins from grape peel. Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(1): 326-332.
Zhang F, Dong P, Feng L, Chen F *, Wu J, Liao X, Hu X. Textural changes of yellow peach in pouches processed by high hydrostatic pressure and thermal processing ring storage. Food Bioprocess Technology, 2012, 5: 3170-3180.
Zhang L, Liu S, Cui X, Pan C, Zhang A, Chen F A review of Sample preparation methods for the pesticide resie analysis in foods. Central European Journal of Chemistry, 2012, 10(3): 900-925.
Liu J, Chen F*, Man Y, Dong J, Hu X. The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction procts. Food Chemistry, 2011, 128: 442-449.
Zhang L, Liu J, Zhang P, Yan S, He X, Chen F*. Ionic Liquid-Based Ultrasound-Assisted Extraction of Chlorogenic Acid from Lonicera japonica Thunb. Chromatographia, 2011, 73: 129–133.
Zhang Y, Hou Y, Chen F*, Xiao Z, Zhang J, Hu X*. The degradation of chlorpyrifos and diazinon in aqueous solution by ultrasonic irradiation: Effect of parameters and degradation pathway. Chemosphere, 2011, 82: 1109-1115.
Zhang Y, Xiao Z, Chen F*, Ge Y, Wu J, Hu X. Degradation behavior and procts of malathion and chlorpyrifos spikedin apple juice by ultrasonic treatment. Ultrasonics Sonochemistry, 2010, 17: 72–77.
Zhang Y, Zhang W, Liao X, Zhang J, Hou Y, Xiao Z, Chen F*, Hu X. Degradation of diazinon in apple juice by ultrasonic treatment. Ultrasonics Sonochemistry, 2010, 17: 662–668.
Chen F, Zeng L, Zhang Y, Liao X, Ge Y, Hu X, Jiang L. Degradation behaviour of methamidophos and chlorpyrifos in apple juice treated with pulsed electric fields. Food Chemistry, 2009, 112: 956–961.
Liu J, Zhao G, Yuan Y, Chen F.*, Hu X.. Quantitative analysis of acrylamide in tea by liquid chromatography coupled with electrospray ionization tandem mass spectrometry. Food Chemistry, 2008, 108 (2): 760-767.
Yuan Y, Zhao G, Chen F*, Hu X. Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system. Food Chemistry, 2008, 108 (3): 885-890.
Yuan Y, Zhao G, Hu X*, Wu J, Liu J, Chen F*. High correlation of methylglyoxal with acrylamide formation in glucose/asparagines Maillard reaction model. European Food Research and Technology, 2008, 226 (6): 1301-1307.
Chen F, Sun Y, Zhao G, Liao X, Hu X, Wu J, Wang Z. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrasonics Sonochemistry, 2007, 14 (6): 767-778.
Chen F, Wang Z, Zhao G, Cai T, Liao X, Guo L, Hu X. Purification process of octacosanol extracts from rice bran wax by molecular distillation. Journal of Food Engineering, 2007, 79 (1): 63-68.
Sun Y, Liao X, Wang Z, Hu X, Chen F*. Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography-mass spectrometry. European Food Research and Technology, 2006, 255 (3-4): 511-523.
Chen F, Cai T, Zhao G, Liao X, Guo L, Hu X. Optimizing conditions for the purification of crude octacosanol extract from rice bran wax by molecular distillation analyzed using response surface methodology. Journal of Food Engineering, 2005, 70 (1): 47-53. 一种二十八烷醇提取物微胶囊粉末及其制备方法. ZL 2005 1 0076612.X
一种脱除番茄红素油树脂中溶剂残留的方法. ZL 2008 1 0224307.4
一种降低果蔬汁中有机磷农药残留的方法. ZL 2008 1 0224308.9
一种降低豆奶中有机磷农药残留的方法. ZL 2008 1 0224305.5 获得国家科技进步二等奖1项、省部级科技进步二等奖2项、教育部自然科学奖1项、北京市青年学术演讲比赛一等奖。
2012年获得国家自然科学基金国家优秀青年基金资助，入选教育部新世纪优秀人才支持计划、北京市“科技新星”计划。

Ⅲ 关于中国农业大学的选修课…急！

说说我了解的课程
初级日语会话 是很不错的一门课，上过的好多人还会继续学，回学分多，老师答挺好的，考试不难，最后能把基点提不少
资产评估学 是我上过的相当好的一门课，一定是有“学”字的那门课，选修课中真正能学到东西的课，也不枯燥，相当推荐
金庸小说之批判 据说讲的课不太有意思，如果小说读的不全可能听着有点费劲

其他课我都没上过，也没听别人说过，不好给你说
其他不错的课还能想起来几个，比如 中国传统文化专题 老师讲的不错的
一些音乐类的课一般分数都不低 比如 欧洲音乐作品欣赏 中外经典音乐作品欣赏（这门课讲得特别好，只是不知道还开不开了）
不推荐的课其实还真不太敢说，真的有老师会上网查到的，哈

Ⅳ 网络食品安全与日常饮食作业答案

食品安全关系到我们的日常生活。食品安全与日常饮食此课程中，陈芳副教授主内要讲述了以下内容。分别是：容环境污染对食品安全性的影响；生物因素引起的食品安全问题；食品加工过程中形成的有害物；食品安全风险分析；食品安全危机管理食品安全标准等。旨在让学生全面掌握关于食品安全的知识，学会健康饮食。