以食品加工(一)為基礎, 闡述如何應用物理, 化學以及生物的方法將農，畜，水產的原料加工製成食用的產品, 使瞭解各種食品加工的作業方式,能與食品加工業接軌.Based on Food Processing (1), it explains how to apply physical, chemical and biological methods to process agricultural, livestock and aquatic raw materials into edible products, so as to understand various food processing operations and be able to integrate with the food processing industry.
教科書 : 老師自編教材
參考書:
1,食品加工學 (賴滋漢 等)
2,Food Science (Potter)
3,The Technology of food Preservation (Desrosier)
4,Principles of Food Science (O.R. Fennema)
Textbooks: Teachers’ own textbooks
Reference books:
1. Food Processing (Lai Zihan, etc.)
2,Food Science (Potter)
3.The Technology of food Preservation (Desrosier)
4,Principles of Food Science (O.R. Fennema)
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 第1次段考第1次段考 The 1st Dan Test |
30 | |
| 第2次段考第2次段考 The 2nd Dan Test |
30 | |
| 第3次段考第3次段考 The 3rd Dan Test |
30 | |
| 出席和上課表現出席和上課表現 Attendance and class performance |
10 |
