2485 - 食品添加物 英授 Taught in English
Food Additives
教育目標 Course Target
本課程主在講授:於乳品領域中,生乳原料如何經由各種加工處理,製成一系列的乳品。期使學生能正確認識於乳品領域中,各項乳品之加工製程及其品質規範。
This course mainly teaches: In the field of dairy products, how raw milk raw materials are processed into a series of dairy products through various processes. This period enables students to correctly understand the processing processes and quality standards of various dairy products in the dairy field.
課程概述 Course Description
讓學生瞭解市面上約有95%食品於加工時有加入食品添加物,其目的為防止食品於保存期間不受生物或化學反應而發生腐敗, 或改善食品品質(即食品質地、 色香味、 營養、 熱量等)。 亦講解其添加與食品成分如何產生效果之生物或化學反應及其可能對人體(動物)有負面之影響。
Let students understand that about 95% of foods on the market are added with food additives during processing. The purpose is to prevent food from spoiling due to biological or chemical reactions during storage, or to improve food quality (i.e. food texture, color, aroma, nutrition, calories, etc.). It also explains how its addition and food ingredients produce biological or chemical reactions and their possible negative effects on humans (animals).
參考書目 Reference Books
林慶文。1993. 乳品加工學。二版,華香園出版社,台北。
張勝善。1995.牛乳與乳製品。增訂再版,長河出版社,台北。
Lin Qingwen. 1993. Dairy Processing Science. Second edition, Hua Xiangyuan Publishing House, Taipei.
Zhang Shengshan. 1995. Milk and dairy products. Updated and reprinted, Changhe Publishing House, Taipei.
評分方式 Grading
評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
---|---|---|
課程出席 course attendance |
10 | 無故缺席一次,扣學期總分一分 |
期中考 midterm exam |
45 | |
期末考 final exam |
45 |
授課大綱 Course Plan
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2485
- 學分 Credit: 0-2
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上課時間 Course Time:Tuesday/7,8[AG202]
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授課教師 Teacher:阮進惠
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修課班級 Class:食科系3
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