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 general scope of food science research
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 areas: "Food Chemistry and Nutrition", "Food Processing, Packaging and Storage", "Microbiology and Biotechnology", and "Food Economy and Management". The courses are taught by a teacher from each field. .
教科書為Rick Parker編著的Introduction to Food Science
Introduction to Food Science by the textbook for Rick Parker
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 上課態度與課程參與上課態度與課程參與 Presentation and course participation |
10 | 每位授課老師各2.5% |
| 期中考期中考 Midterm exam |
23 | 盧錫祺老師 |
| 期末考期末考 Final exam |
45 | 梁志弘老師&徐詮亮老師 |
| 作業作業 Action |
15 | 陳佩綺老師 |
| 報告報告 report |
7 | 陳佩綺老師 |
