介紹各種加工與保存的技術將農，畜，水產的原料製成方便食用的產品,並探討加工過程中品質的變化,分析糧食資源的利用以及討論自然環境的關係。Introduce various processing and preservation technologies to make agricultural, livestock, and aquatic raw materials into convenient edible products, explore the changes in quality during the processing process, analyze the utilization of food resources, and discuss the relationship between the natural environment.
實用食品加工學，林淑瑗 等著，華格那圖書出版有限公司。
食品加工學，汪復進、張志陽、李上發 編著，文京出版社。
食品加工學－基礎篇&加工篇，賴滋漢、金安兒 編著，富林出版社。
新編食品加工，李錦楓 等著，匯華圖書出版有限公司。
Principles of food processing, 1997. Heldman, D.R. and Hartel,R.W. Chapman & Hall.
Food Processing Technology Principles and Practice, 2000. 2nd. Fellows, P.J. Woodhead Publishing Limited.
Practical Food Processing, Lin Shuyuan et al., Wagner Books Publishing Co., Ltd.
Food Processing, edited by Wang Fujin, Zhang Zhiyang, and Li Shangfa, Wenjing Publishing House.
Food Processing - Basics & Processing, edited by Lai Zihan and Jin An'er, Fulin Publishing House.
New Food Processing, Li Jinfeng et al., Huihua Books Publishing Co., Ltd.
Principles of food processing, 1997. Heldman, D.R. and Hartel,R.W. Chapman & Hall.
Food Processing Technology Principles and Practice, 2000. 2nd. Fellows, P.J. Woodhead Publishing Limited.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 第一階段考試第一階段考試 first stage exam |
30 | 徐詮亮老師 |
| 第二階段考試第二階段考試 Second stage exam |
30 | 顏文義老師 |
| 第三階段考試第三階段考試 third stage exam |
30 | 阮進惠老師 |
| 出席和上課表現出席和上課表現 Attendance and class performance |
10 |
