6734 - 酵素學 英授 Taught in English
Enzymology
教育目標 Course Target
1.give a broad account of enzymology
2.put current knowledge into perspective
3.intoduce enzymes related to food system and its industrial application
1.give a broad account of energymology
2.put current knowledge into perspective
3.intoduce energymes related to food system and its industrial application
課程概述 Course Description
Enzyme purification, structure, kinetics mechanism and its application to food
Enzyme purification, structure, kinetics mechanism and its application to food
參考書目 Reference Books
1. Textbook: Fundamentals of Enzymology( 3rd ed. by Price and Steven, 1999)
2. Reference:
a. Food Enzymes--Structure and Mechanism (by Dominic W.S. Wang, 1995)
b. Food Chemistry (byOwen R. Fennema)
1. Textbook: Fundamentals of Enzymology( 3rd ed. by Price and Steven, 1999)
2. Reference:
a. Food Enzymes--Structure and Mechanism (by Dominic W.S. Wang, 1995)
b. Food Chemistry (byOwen R. Fennema)
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
attendance attendance |
10 | |
|
oral report oral report |
50 | |
|
Final report Final report |
40 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6734
- 學分 Credit: 0-3
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上課時間 Course Time:Monday/8,Thursday/3,4[AG121]
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授課教師 Teacher:蔡正宗
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修課班級 Class:食科碩1
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