2466 - 食品工程 英授 Taught in English
Food Engineering
教育目標 Course Target
1.討論如何預測食品加工時所用原料、所生產產品及所用能源的相關數據以控制其生產成本達到經濟效益。
2.討論食品加工所用設備的基本結構及運作，進而可啟發學生對食品生產自動控制領域上之研究興趣。
1. Discuss how to predict the data related to raw materials used in food processing, products produced and energy used to control their production costs and achieve economic benefits.
2. Discuss the basic structure and operation of equipment used in food processing, so as to increase students' interest in research in the field of automatic food production control.
課程概述 Course Description
介紹食品單元操作之理論以助於食品加工生產之規模化。
Introduce the theory of food unit operation to help scale food processing and production.
參考書目 Reference Books
1. Fundamental of Food Process Engineering(R.T.Toledo) 。
2. Fundamentals of Food Engineering(J.C.Harper)。
3. Unif Operation in Food Processing(R.L.Earle) 。
4. Introduction to Food Engineering(R.P.Singh & D.R.Heldman) 。
5. Transport Processes and Unif Operations(C.J.Geank) 。
1. Fundamental of Food Process Engineering(R.T.Toledo).
2. Fundamentals of Food Engineering(J.C.Harper)。
3. Unif Operation in Food Processing(R.L.Earle).
4. Introduction to Food Engineering(R.P.Singh & D.R.Heldman).
5. Transport Processes and Unif Operations(C.J.Geank).
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中考 Midterm exam |
35 | |
|
期末考 Final exam |
35 | |
|
平時考 Regular exam |
30 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
必修-2461
|
食科系3A 阮進惠 | 三/1,2[AG205] | 2-2 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2466
- 學分 Credit: 2-2
-
上課時間 Course Time:Thursday/1,2[AG202]
-
授課教師 Teacher:阮進惠
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修課班級 Class:食科系3B
-
選課備註 Memo:外系可於加退選時人工選修
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