1. Being able to accurately describe the basic operational processes of genetic engineering, including cutting, ligation, transformation, and screening, as well as its application cases in the food industry.
2. Mastering the basic principles of cell culture technology, cell fusion, and cell recombination technology, and being able to give examples of their applications in the food industry.
3. Understanding the core content of enzyme engineering, and being able to analyze the practical applications of enzymes in food processing.
4. Being familiar with the basic process of fermentation engineering, and mastering the basic requirements for microbial strains in the fermentation industry.
5. Being able to describe the principles and methods of strain preparation, and possessing the ability to consult food biotechnology-related literature and analyze simple engineering cases.
6. Being able to correctly distinguish the process characteristics of solid-state fermentation and liquid-state fermentation, and describe key process control parameters such as temperature, pH, and dissolved oxygen.