推出動物科學研究法課程之目標，除力求本系碩士班學生擁有更寬廣完整之視野，洞悉畜產與生物科技領域研究發展之方向及範疇外，更力謀賦予學生充分具備能力從事動物科學相關試驗研究。為謀達成前述目標，乃為本系碩士班學生設計一學年之動物科學研究法課程，包括上學期之動物科學研究法 (一)，與下學期之動物科學研究法 (二)。前者之授課內容包括：1. 基本試驗設計及生物統計重要概念；2. 畜產品加工之基本研究法；3. 純化核酸、蛋白質、脂肪、醣類、礦物質及其他物質等生物分子之基本方法與原理； 與 4. 撰寫與發表科學論文之技巧及應注意事項。後者之授課內容包括：1. 微生物學及免疫學研究法；2.動物營養學研究法；3.分子生物學研究法； 與4. 動物生理學研究法等；冀能藉以激發學生之研發潛能，從而產出兼具學術參考與實際應用價值之科學研究論文。The goal of launching the Animal Science Research Law Course is to strive to have a broader and complete vision and understand the direction and scope of research and development in the field of animal science and technology, and to provide students with full ability to conduct relevant animal science trial research. In order to achieve the above goal, we will design a course on animal science research for one year for students in the cadet class of this department, including animal science research methods in the first period (I) and animal science research methods in the next period (II). The teaching content of the former includes: 1. Basic experiment design and important concepts of biological statistics; 2. Basic research methods for animal product processing; 3. Basic methods and principles for purifying biological molecules such as nucleic acids, proteins, fats, sugars, minerals and other substances; and 4. Skills and precautions for writing and publishing scientific articles. The latter's teaching content includes: 1. Microbiology and immunology research methods; 2. Animal nutrition research methods; 3. Molecular biology research methods; and 4. Animal physiology research methods, etc.; Hope to stimulate students' research potential, and produce scientific research papers that have both academic reference and practical application value.
使本系碩士班學生瞭解本系各研究領域之基本方法與注意事項.本課程為學年課,上學期授課內容為1.學術發表之基本注意事項與技巧. 2.基本試驗設計及生物統計重要概念. 3.蛋白質,脂質與醣類純化之基本方法與原理. 4.畜產品加工之基本研究法.
Let students of this department understand the basic methods and precautions of various research areas of this department. This course is a year of study, and the contents of the courses in the first period are 1. Basic precautions and techniques for academic publication. 2. Important concepts of basic experiment design and biological statistics. 3. Basic methods and principles for purifying protein, lipid and sugar. 4. Basic research methods for animal product processing.
1. 丘志威、吳定峰、楊鈞雍、陳炳輝 (2000編譯) 如何撰寫及發表科學論文。第1版。台北。藝軒圖書出版社。(INSB 957-616-551-2)
2. 傅祖慧 (2003) 科學論文寫作。第4版。 台北。藝軒圖書出版社。(INSB 957-616-7311-0)
3. Day, R. A. and B. Gastel (2006) How to write and publish a scientific paper. 6th Edition. Cambridge.Greenwood International Customer Service, Linacre House, Jordan Hill, Oxford OX2 8DP, UK.(INSB 0-313-33040-9)
4. 試驗驗設計學 沈明來 編著
5. Statistical Method. Snedecor and Cockhan
6. 食品(肉品)安全管制系統手冊 中央畜產會
7. Quality Attributes and their Measurement in Meat Products. Pearson and Dutson Robertson, G. L. 2010. Food quality and indices of failure. In: Food Packaging and Shelf Life- A Practical Guide; pp. 17-30. CRC Press.
8. Alli, I. 2004. Overview of food quality and food safety (CH-2). & GMPs and HACCP prerequisite programs (CH-4). In: Food Quality Assurance- Principles and Practices; pp. 27-40. & pp. 87-119. CRC Press.
9. Analytical techniques; Edited by P.W. Hochachka and T.P. Mommsen.
10. Journal papers in Analytical Biochemistry, Elsevier Inc.
1. How to write and publish scientific articles by Qiu Zhiwei, Wu Dingfeng, Yang Yong, and Chen Bingxiu (2000 edited) 1st edition. Taipei. Art Book Publishing House. (INSB 957-616-551-2)
2. Fu Zuhui (2003) Scientific writing. 4th edition. Taipei. Art Book Publishing House. (INSB 957-616-7311-0)
3. Day, R. A. and B. Gastel (2006) How to write and publish a scientific paper. 6th Edition. Cambridge.Greenwood International Customer Service, Linacre House, Jordan Hill, Oxford OX2 8DP, UK.(INSB 0-313-33040-9)
4. Test Design by Shen Minglai
5. Statistical Method. Snedecor and Cockhan
6. Food (meat) safety control system manual Central Animal Husbandry Association
7. Quality Attributes and their Measurement in Meat Products. Pearson and Dutson Robertson, G. L. 2010. Food quality and indices of failure. In: Food Packaging and Shelf Life- A Practical Guide; pp. 17-30. CRC Press.
8. Alli, I. 2004. Overview of food quality and food safety (CH-2). & GMPs and HACCP prerequisite programs (CH-4). In: Food Quality Assurance- Principles and Practices; pp. 27-40. & pp. 87-119. CRC Press.
9. Analytical techniques; Edited by P.W. Hochachka and T.P. Mommsen.
10. Journal papers in Analytical Biochemistry, Elsevier Inc.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| Mid-term Examination and/or Mid-term ReportMid-term Examination and/or Mid-term Report Mid-term Examination and/or Mid-term Report |
50 | 期中報告 |
| Final-term Examination and/or Final-term ReportFinal-term Examination and/or Final-term Report Final-term Examination and/or Final-term Report |
50 | 期末報告 |
