2445 - 食品科學概論 英授 Taught in English
Introduction to Food Science
教育目標 Course Target
引領學生理解食品科學研究的領域範圍以及概況
Lead students to understand the scope and overview of food science research
課程概述 Course Description
依照本系內容，分為「食品化學與營養」、「食品加工．包裝與儲存」、「微生物與生物技術」、「食品經濟與經營管理」等４個領域，由各領域的1名老師授課。
According to the content of this department, it is divided into four fields: "Food Chemistry and Nutrition", "Food Processing, Packaging and Storage", "Microorganisms and Biotechnology", and "Food Economics and Management", and is taught by a teacher from each field.
參考書目 Reference Books
教科書為Rick Parker編著的Introduction to Food Science
The textbook is Introduction to Food Science compiled by Rick Parker.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
上課態度與課程參與 Attitude to class and course participation |
10 | 每位授課老師各2.5% |
|
期中考 midterm exam |
23 | 盧錫祺老師 |
|
期末考 final exam |
45 | 梁志弘老師&徐詮亮老師 |
|
作業 Homework |
15 | 陳佩綺老師 |
|
報告 report |
7 | 陳佩綺老師 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2445
- 學分 Credit: 3-0
-
上課時間 Course Time:Thursday/8[SS101] Wednesday/8,9[SS208]
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授課教師 Teacher:陳佩綺/盧錫祺/徐詮亮/梁志弘
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修課班級 Class:食科系1B
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