本課程之教學內容包含蔬果加工特性與原理、案例導引與實作訓練三大部分：
1. 蔬果加工特性與原理:獲得蔬果加工之原理，並在課程後段以產品實例進行說明，讓學生了解蔬果加工之相關知識。
2.案例導引則列舉食品及餐飲相關研發與行銷案例，以加深印象。
3.實作部分則於課程單元之中設定主題進行小組討論，並穿插分組訓練實作能力，使學生熟悉蔬果簡易加工特性，並於期末驗收總結成果報告，且支援加工原料學等學門之相關知識。

The teaching content of this course includes three parts: characteristics and principles of vegetable and fruit processing, case guidance and practical training:
1. Characteristics and principles of fruit and vegetable processing: Obtain the principles of fruit and vegetable processing, and illustrate them with product examples at the end of the course, so that students can understand the relevant knowledge of fruit and vegetable processing.
2. The case guide lists food and catering-related R&D and marketing cases to deepen the impression.
3. In the practical part, topics are set in the course units for group discussions and interspersed with group training to train practical abilities, so that students are familiar with the simple processing characteristics of fruits and vegetables, and a summary report will be accepted at the end of the period, and it will also support relevant knowledge in processing raw material science and other disciplines.

教科書：教師自編講義
參考書籍:
(1) 書 名 : 蔬果加工理論與實務, 作者: 林欣榜 出版社: 金名圖書有限公司，2010，ISBN: 9789866575273
(2) 書名:the simple codes behind the craft of everyday cooking, 作者:Michael Ruhlman, 出版社:SIMON & SCHUSTER U.S.A. 2009
(3) 書名: Fruit and Vegetable Processing: Improving Quality, 作者: Wim Jongen, 出版社:CRC, 2002, ISBN: 978-0849315411

Textbook: Teacher’s own handouts
Reference books:
(1) Book Title: The Theory and Practice of Fruit and Vegetable Processing, Author: Lin Xinbang Publisher: Jinming Book Co., Ltd., 2010, ISBN: 9789866575273
(2) Book title: the simple codes behind the craft of everyday cooking, author: Michael Ruhlman, publisher: SIMON & SCHUSTER U.S.A. 2009
(3) Book title: Fruit and Vegetable Processing: Improving Quality, author: Wim Jongen, publisher: CRC, 2002, ISBN: 978-0849315411