2476 - 乳品加工 英授 Taught in English
Dairy Processing
教育目標 Course Target
課程將介紹牛乳的組成及物理化學特性，各種乳製品的製程及乳製副產品的應用。同時介紹乳製品的最新發展趨勢，進而建立開發乳製新產品的基礎。使學習者瞭解各種乳品加工的理論與實務操作程序.
The course will introduce the composition and physical and chemical properties of milk, the manufacturing processes of various dairy products and the applications of dairy by-products. At the same time, the latest development trends of dairy products are introduced, thereby establishing the basis for developing new dairy products. To enable learners to understand the theoretical and practical operating procedures of various dairy products processing.
課程概述 Course Description
課程將介紹牛乳的組成及物理化學特性，各種乳製品的製程及乳製副產品的應用。同時介紹乳製品的最新發展趨勢，進而建立開發乳製新產品的基礎。
The course will introduce the composition and physical and chemical properties of milk, the manufacturing processes of various dairy products and the applications of dairy by-products. At the same time, the latest development trends of dairy products are introduced, thereby establishing the basis for developing new dairy products.
參考書目 Reference Books
主要參考教材：
Goff, D. Dairy Science and Technology education series, University of Guelph, Canada.
https://www.uoguelph.ca/foodscience/print/book/export/html/70
Teknotext AB. 1995. Dairy Processing Handbook. Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden.
https://www.docenti.unina.it/downloadPub.do?tipoFile=md&id=282957
其他參考教材
Walstra, P., J. T. M. Wouters, and T. J. Geurts. 2006. Dairy science and technology. 2nd. edit. CRC Press, Boca Raton, FL, USA
http://197.14.51.10:81/pmb/AGROALIMENTAIRE/Lait%20et%20derives/Dairy%20Science%20and%20Technology%20%28CRC%202005%29.pdf
Main reference materials:
Goff, D. Dairy Science and Technology education series, University of Guelph, Canada.
https://www.uoguelph.ca/foodscience/print/book/export/html/70
Teknotext AB. 1995. Dairy Processing Handbook. Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden.
https://www.docenti.unina.it/downloadPub.do?tipoFile=md&id=282957
Other reference materials
Walstra, P., J. T. M. Wouters, and T. J. Geurts. 2006. Dairy science and technology. 2nd. edit. CRC Press, Boca Raton, FL, USA
http://197.14.51.10:81/pmb/AGROALIMENTAIRE/Lait%20et%20derives/Dairy%20Science%20and%20Technology%20%28CRC%202005%29.pdf
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
平常成績 normal grades |
25 | 上課態度暨出席率，出席率低於實際點名總節次70%者(含)，平常成績以零分計。 |
|
期中考成績 midterm exam results |
35 | 出席率低於實際點名總節次70%者(含)，取消成績之任何加權 |
|
期末考成績 Final exam results |
40 | 扣考依校規辦理。出席率低於實際點名總節次70%者(含)，取消成績之任何加權 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2476
- 學分 Credit: 2-0
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上課時間 Course Time:Friday/3,4[AG106]
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授課教師 Teacher:洪連欉
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修課班級 Class:食科系2
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