Food Nutrition and Food Safety
Name：
SHENG Jiping
Nationality：
China
Academic Title：Professor
Home University Renmin University of
（From）：
China
Email Address： shengjiping@126.com
Undergraduate Master Doctoral student
English
No required
Lectures, discussion in class, and one group presentation
1、Class Participation 10%
2、 Case Study Assignment 20%
3、Group presentation 30%
4、 Final examination 40%
2 credits
Jiping Sheng, obtained her Ph. D. in Food Science at China Agricultural University
in 1999, and worked as a post-doctor in Peking University from 2002-2004, and
cooperated with Harvard University as a visiting professor in 2014-2015. She holds
memberships of the America Institute of Food Technologist (IFT), International
Horticultural Society, Food Science and Technology Society of China, China
Horticultural Society, etc. She is the chief-secretory of Postharvest Branch of
China Horticultural Society. She has worked as an International Organic Food
Inspector since 1997, and non-GMO inspector since 2002. She had worked as a professor
from 1995 to 2012. She was appointed as a professor in the School of Agricultural
Economics and Rural Development at Renmin University of China in 2012. She is also
the director of Diet Education of Qinghua Tongfang. Her research interests are the
fields of Food Science and Nutrition, Food Safety and Management. She has presided
many national and international projects, including an ACIAR project. Now she is
presiding Ford Fundation Project, National Natural Science Foundation of China
Project, The national key basic research and development plan (973) project, and
the national science and technology support program project. She has published one
book in America, and more than 40 papers in peer-reviewed SCI journals. She visited
more than 10 countries to do scholar exchange and works as reviewers of more than
ten international journals.
This course mainly introduces students to the basic principles of food science, the
relation between diet and health and disease, and food safety challenges and
strategies. This course will be taught interactively, engaging students in class
discussions. We will use case studies and background readings to develop problems
and questions; students will be guided through a reasoning process in approaching
these scenarios and getting healthy eating habits. This course uses theories of food
nutrition and food safety to explore current controversies, and outline future
challenges. Students are expected achieve the following outcomes:
1)Gain the abilities of observing life and settling problems;
2)Gain the abilities of method and strategies of discussion.
3)Learn the method of nutrition evaluation.
4)Put forward healthy diet principle and methods to different groups of people.
5)Learn the normal food safety discriminant method.
6)Understand organic food and GMO food.
Chapter
Chapter
Chapter
Chapter
Chapter
Chapter
1
2
3
4
5
6
Introduction to evolutionary history of nutrition
Nutrients in food
The Food Pyramid and diet balance
Food safety: Problems and strategies
Organic food
Genetically modified food
[1] Gibney MJ, Vorster HH, Kok FJ (2009). Introduction to Human Nutrition. Wiley
2009 (2nd edition).
[2] Patterson RE, Pietinen P. (2004) Assessment of nutritional status in individuals
and populations. In : Gibney MJ et al (eds): Public Health Nutrition. Blackwell
Science Publishing; Oxford.
[3] Willett WC. Nutritional Epidemiology (2008). In: Modern Epidemiology (3rd
edition). Lippincott-Raven Publishers; Philadelphia.
Lecture notes and journal articles