Taught In English2464 - 食品化學 Food Chemistry

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教育目標 Course Target

應用有機、分析、生物及物理化學以探討食品組成份及其加工儲藏過程中之變化Apply organic, analytical, biological and physical chemistry to explore food composition and changes during processing and storage

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課程概述 Course Description

應用有機、分析、生物及物理化學以探討食品組成份及其加工儲藏過程中之變化。
Apply organic, analytical, biological and physical chemistry to explore food composition and changes during processing and storage.

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參考書目 Reference Books

教科書: Owen R. Fennema. (1996) Food Chemistry.
Third Edition. Marcel Dekker, Inc; New York.
主要參考書: 顏國欽等(2013)食品化學(第二版)。華格那。
Textbook: Owen R. Fennema. (1996) Food Chemistry.
Third Edition. Marcel Dekker, Inc; New York.
Main reference book: Yan Guoqin et al. (2013) Food Chemistry (Second Edition). Wagner.

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評分方式 Grading

評分項目 Grading Method	配分比例 Grading percentage	說明 Description
平常分數平常分數 ordinary fraction	50	上課態度10%、小考、作業及繳交筆記40%
期中考期中考 midterm exam	25
期末考期末考 final exam	25

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授課大綱 Course Plan

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相似課程 Related Course

必修-2469 Food Chemistry / 食品化學 (食科系3B，授課教師：江文德，一/7,8[AG101] 二/2[AG202])

選修-6731 Chemistry for Phisiologically Functional / 機能性食品化學 (食科碩1，授課教師：蘇正德，四/7,8,9[AG121])