在實驗過程中，對於機械器具的操作、食品添加物、食品成分分析、微生物、人為污染、衛生安全、食品減廢、食品包裝及保存…等圴需全面考量配合。
透過實際參與每週撰寫報告，練習尋找主題相關資料，進而發展全面性探討的能力，並完成一份有思辨精神報告。

During the experiment, the operation of mechanical equipment, food additives, food component analysis, microorganisms, artificial pollution, health and safety, food waste reduction, food packaging and preservation, etc. must be fully considered and coordinated.
Through actual participation in writing reports every week, you will practice searching for relevant information on the topic, thereby developing the ability to conduct comprehensive discussions and complete a critical report.

食品加工實驗係在驗證理論與實際整合學習最有效的方法之一。學生可從認識材料，進而暸解食品加工程序、貯藏、品管等一系列的知識與技術。
食加實驗並非烹飪課，不僅要學習操作的方法與結果的確認，對於食品本身成分的變化、原理及其應用都要有詳細的瞭解與掌握，以培養日後關於品質改進、自動化生產或新產品開發的能力，協助業者改善製程、提昇品質、降低成本及開發市場。
配合食品加工課程，結合理論與實務，親自體驗各種不同單元食品的 生產製作過程。
透過操作中小型設備(如鍋爐、殺菌釜、乾燥機、快速凍結器．．

Food processing experiments are one of the most effective ways to integrate learning between theory and practice. Students can learn about materials and then understand a series of knowledge and techniques such as food processing procedures, storage, and quality control.
The food-adding experiment is not a cooking class. It requires not only learning the operation methods and confirming the results, but also having a detailed understanding and mastery of the changes in the ingredients of the food itself, principles and applications, so as to cultivate the ability to improve quality, automated production or new product development in the future, and assist the industry to improve the process, improve quality, reduce costs and develop the market.
With the food processing course, you can combine theory and practice to experience the production process of various different units of food.
By operating small and medium-sized equipment (such as boilers, sterilizers, dryers, quick freezers...

1.食品加工學製品篇、食品加工學方法篇、食品加工學基礎篇
2.食品工業 徐氏基金會出版
3.食品添加物 華香園出版社
4.食品化學

1. Food processing scientific products, food processing methods, and food processing basics
2. Food Industry Published by Xu Foundation
3. Food additives Hua Xiangyuan Publishing House
4. Food Chemistry