发酵学

这个专业将微生物学，发酵学和制酒相结合。

This major combines microbiology with zymology and wine-making studies .

红酵母RY-98产类胡萝卜素培养基的优选及其发酵生理学研究

Studies on the selection of carotenoids fermentation medium for RY-98 strain of Rhodotorula and its fermentative physiology

食品发酵工艺学课程的教学改革与实践

Teaching Reform and New Practices for the Food Fermentation Technology Curriculum

发酵工艺学实验课的教学改革

The Reform on the Experimental Course of " Fermentation Technology "

茶鲜叶匀浆悬浮发酵工艺学研究

Studies on the technology of suspension fermentation of tea leaf homogenates

红酵母类胡萝卜素高产菌株的筛选及其发酵生理学条件研究

Screening of Rhodotorula producing carotenoid and studies on its physiological conditions for carotenoid fermentation

采用实验室培养发酵、谱学分析、盆栽试验的方法，研究了化学前处理、化学-生物联用处理对稻草腐熟效果的影响。

The experiment on quick composting of rice straw through chemical pretreatment and combined chemical-biological treatment was conducted in lab.

羊肉发酵香肠的工艺学研究

Study on the Processing Technology of Fermented Lamb Sausages

黄原胶发酵过程的流变学研究

Study on Rheological Characteristics During Xanthan Gum Fermentation

黄原胶发酵过程中流变学行为和气液传质的研究

Studies on Fluid Rheological Properties and Mass Transfer During the Fermentation of Xanthomonas Campestris in a Stired Reactor

智能控制在黄原胶发酵温度及pH值控制中的应用黄原胶发酵过程的流变学研究

Intelligent Control of the Xanthan Gum Fermentation Process Study on Rheological Characteristics During Xanthan Gum Fermentation