The course recommended by the editor today is "cognition, development and utilization of wild vegetables". The main speakers are Chen Yuzhen, Li Hui, Jiang Jianxin and other teachers of Beijing Forestry University.
Chen Yuzhen, associate professor, master supervisor, Ph.D. in Botany, School of biological science and technology, Beijing Forestry University. The teacher and principal of Mu Ke's cognition, development and utilization of wild vegetables. Since 1999, the school has set up the elective course "mountain and wild vegetables development technology", which has been committed to the reform and innovation of the course, with more than 8000 students. At the same time, he will give lectures on Biochemistry and introduction to biotechnology for undergraduates, plant biotechnology and plant tissue culture for postgraduates. Participated in the compilation of 2 textbooks. The main research direction is the research on the resistance mechanism of endangered plant resources, undertaking many national natural funds and other topics, and publishing more than 30 papers in domestic and foreign academic journals.
Li Hui, lecturer, School of biological science and technology, Beijing Forestry University, doctor of plant development, Wageningen University, the Netherlands. To be responsible for the theoretical and experimental teaching of molecular biology, biotechnology and other courses. The academic research field involves the mechanism of plant embryo development. He has published many research papers on plant cell and other internationally renowned journals, and presided over the National Natural Science Foundation project.
Jiang Jianxin, Professor, doctoral supervisor, School of materials science and technology, Beijing Forestry University, selected in the New Century Excellent Talents Program of the Ministry of education, and the winner of the first Liang Xi youth thesis. He served as the Editorial Committee of "forest chemistry and industry" and "China wild plant resources", the director of the forest chemical branch of China forestry society, and the director of the national innovation alliance of characteristic woody polysaccharides.
Zhao Hongfei, associate professor, School of biological science and technology, Beijing Forestry University, has been teaching "principles of food engineering" and "food quality and safety" for undergraduates majoring in food science and engineering since 2014. The main research direction is probiotic resource utilization and functional food development, and more than 20 papers have been published in academic journals at home and abroad. He participated in the compilation of two textbooks, food microbiology and modern food processing technology.
Xue Hua, associate professor, School of biological science and technology, Beijing Forestry University, specializes in biochemistry, biochemical experiment, molecular biology experiment and other courses. The main research direction is plant signal transduction and seed biology. He edited the textbook molecular biology experimental technology and presided over the National Natural Science Foundation project.
Shi Lingling, senior laboratory engineer, School of biological science and technology, Beijing Forestry University, mainly focuses on the utilization and processing of forest products. He has obtained a patent for medicinal plant research and published more than ten papers.
Course introduction
Five thousand years of Chinese traditional culture, the unique concept of homology of medicine and food, and the global rise of green food boom make wild vegetables become an international commodity with great competitive potential. In the survival of adversity, if we know more about one kind of wild vegetables, we will have more hope of survival; in the underdeveloped areas, if we develop one kind of wild vegetables, we will be able to invigorate one side's economy.
This course is divided into two parts: general theory and each theory. This paper introduces the idea of "medicine and food homology" in China, the formation and development of potherb science, the characteristics of potherb resources, ancient and modern regional distribution, nutrition and health care, green food production, and the comprehensive development and utilization technology of preservation and processing, and how to correctly develop and utilize potherb and maintain its sustainable development. In particular, in each theory, we choose from the wild vegetable resources fern and Osmunda in the forest to the all grass wild vegetable resources dandelion, bitter vegetable and Houttuynia which are widely distributed in the whole country, from the cauliflower with flowers as the edible part, the medlar with fruits as the edible part, to the Platycodon and pueraria with roots as the edible part, from the salt tolerant halophyte Suaeda salsa in the coastal beach to the drought, cold, wind and sand resistant plant in the northwest Hippophae rhamnoides, a deciduous shrub, from Artemisia argyi, an aromatic plant, to perilla and other wild vegetables with vegetable, oil and pigment resources, comprehensively and systematically reveals the biological characteristics, nutritional and medicinal components, pharmacological research and clinical application of each wild vegetable, especially in the comprehensive development and utilization of nutritional value, medicinal value, industrial value, garden ornamental value, etc It is elaborated in detail. In addition, this course focuses on the culture and ancient and modern stories of wild vegetables, increasing the interest of the course.
Course chapters
Curriculum service
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Introduction to online education platform series:
No suspension of classes, online and efficient -- a series of MOOC platforms of Chinese universities introduced by online education platform
(link to food related courses attached)
No suspension of classes, online and efficient - Introduction to online education platform series 2: School Online (with links to food related courses)
No suspension of classes, online and efficient -- Introduction to online education platform series three wisdom trees (with links to food related courses)
No suspension of classes, online and efficient -- Introduction to online education platform series four learning bank online (with links to food related courses)
No suspension of classes, online and efficient -- online education platform introduction series five excellent course Alliance (with links to food related courses)
No suspension of classes, online and efficient -- Introduction to online education platform series six best universities online (with links to food related courses)
No suspension of classes, online and efficient -- Introduction to online education platform series seven super star Erya online general course platform (with links to food related courses)
No suspension of classes, online and efficient -- Introduction to online education platform series eight open classes on people's network (with links to food related courses)
No suspension of classes, online and efficient -- introduction of series 9 smart vocational education on online education platform (with links to food related courses)
No suspension of classes, online and efficient -- Introduction to online education platform series 10 Rongyou school (with links to food related courses)
No suspension of classes, online education is also efficient -- introduction of series 11 excellent colleges on online education platform (with links to food related courses)
No suspension of classes, online and efficient -- Introduction to online education platform series 12 science cloud education platform (with links to food related courses)
No suspension of classes, online and efficient
No class suspension, online and efficient -- Introduction to online education platform series 14: openlearning platform
No suspension of classes, online and efficient -- Introduction to online education platform series 15 coursetalk platform
Class suspension, online and efficient -- Introduction to online education platform series 16 class central platform
No class suspension, online and efficient -- Introduction to online education platform series 17 coursera platform
No class suspension, online and efficient -- Introduction to online education platform series 18 EDX platform
No suspension of classes, online and efficient -- Introduction to online education platform series 19: Open Yale Courses Platform
No suspension of classes and high efficiency online education platform introduction series 20: fun MOOC platform
No class suspension, online and efficient -- Introduction to online education platform series 21 academic earth platform
No class suspension, online and efficient -- Introduction to online education platform series 22: MIT OpenCourseWare (OCW) platform
No suspension of classes, online and efficient -- Introduction to online education platform series 23 swayam platform
No class suspension, online and efficient -- Introduction to online education platform series 24 udemy platform
No class suspension, online and efficient -- Introduction to online education platform series 25 Stanford online platform
The Great Courses Platform of series 26 introduction to online education platform
No suspension of classes, online and efficient -- Introduction to online education platform series 27 University of Oxford podcasts platform
On line education platform introduction series 28 Ted platform
No school suspension, online and efficient -- Introduction to online education platform series 29 Khan Academy platform
Classes are closed without interruption, and online is also efficient - the course "Food Chemistry" started by Zhao Guohua, ye Fayin and Zhang Fusheng, teachers of Southwest University!
Classes are closed, and online is also efficient - the course of animal food technology, which is held by Jiang Aimin, a teacher of South China Agricultural University!
No suspension of classes, online and efficient - Nanjing Agricultural University Professor Zhang Jianhao Mu class "food packaging" opened!
No suspension, online is also efficient -- Professor Xu Yajun of Peking University Mu Ke "nutrition around you" has started!
No suspension, online is also efficient - South China Agricultural University Professor Sun Yuanming Mu class "food nutrition" opened!
No suspension of classes, online and efficient - the opening of "modern food detection technology" by Professor Zou Xiaobo of Jiangsu University!
The food science and nutrition mooch at the University of Leeds is open!
No suspension of classes, online and efficient - the opening of "food nutrition" by Professor Bai Weibin of Jinan University!
No suspension, online is also efficient - the course of nutrition and food hygiene, which is held by Professor Liang Hui of Qingdao University, has begun!
No suspension of classes, online and efficient - 15 schools / cross schools such as Zheng Xiaodong, Li Jianrong, Xu Yajun and Luo Yunbo have jointly built the MOOC food safety class!
No suspension of classes, online and efficient - Professor Shen Qun and Chen Fang of Agricultural University of China Mu Ke "food safety and daily diet" opened!
No suspension of classes, online and efficient -- Professor Sun Qingjie of Qingdao Agricultural University Mu class "grain, oil and food technology (Bilingual)" has started!
No suspension of classes, online and efficient - Professor Liang Jianfen of Agricultural University of China's MOOC "nutrition and culture of baked food" has begun!
Classes are closed without suspension, and online is also efficient -- Hu Minyu, Zhu Mingyuan, Ren Guofeng, teacher of Central South University, Mu Ke, "food nutrition and food safety" has started!
No suspension of classes, online and efficient - the opening of forest food resources by Li Tingting, associate professor of Nanjing Forestry University!
No suspension of classes, online and efficient - Professor Liu Shucheng, Guangdong Ocean University, Mu Ke, aquatic food processing, has started!
No suspension of classes, online and efficient - Professor Kerry Wilkinson of the University of Adelaide, Australia, MOOC "the world of wine: from grapes to wine" begins!
No suspension of classes, online and efficient - the opening of food microbiology by Professor Li Xiuting of Beijing University of technology and industry!
No suspension of classes, online and efficient -- Professor Song Huanlu of Beijing University of technology and industry Mu class "food flavor chemistry and analysis" opened!
No suspension of classes, online and efficient - the MOOC "wine culture" of Professor Zheng Suiping and others of South China University of technology has begun!
No suspension of classes, online and efficient - class of "knowledge and appreciation of international famous wine" by Chen long, associate professor of Jinan University, has begun!
No suspension of classes, online and efficient - Professor Junling of Northwestern Polytechnic University Mu class "wine culture and appreciation" opened!
No suspension, online is also efficient - Nanchang University Deng Zeyuan, Li Jing, Li Hongyan teacher Mu class "food nutrition" opened!
No suspension, online and efficient -- Liu Dongmei, Xu Xi, South China University of Technology