本課程授課目標為使學生不僅熟知乳品加工新技術，並且瞭解經營管理之要點與世界未來發展之趨勢，進而正確的掌握「乳品工業」整體營運之能力與方向。The teaching goal of this course is to enable students to not only become familiar with new dairy processing technologies, but also understand the key points of business management and future development trends of the world, so as to correctly grasp the capabilities and direction of the overall operation of the "dairy industry".
1.DAIRY HAND BOOK–Alfa-Laval AB Dairy and Food Engineering Division
2.Milk Production and Processing–Henry F. Judkins and Harry A. Keener
3.Ice Cream–W.S. ARBUCKLE
4.Encyclopedia of Food Technology–Johnson Peterson AVI
5.Encyclopedia of Food Science–Johnson Peterson AVI
6.乳製品の化學–津鄉友吉
7.畜產の近未來–水間豐
8.牛乳と乳製品の微生物–中西武雄
9.畜牧經營須知–中國畜牧雜誌社發行
10. 自編講義
11. Probiotics in Poultry Production- Concept and Applications
－ Wael H.A. Abdelrahman and Michaela Mohnl
◎ 雜誌
12. Dairy Science
13. Dairy Technology
1. DAIRY HAND BOOK–Alfa-Laval AB Dairy and Food Engineering Division
2.Milk Production and Processing–Henry F. Judkins and Harry A. Keener
3.Ice Cream–W.S. ARBUCKLE
4.Encyclopedia of Food Technology–Johnson Peterson AVI
5.Encyclopedia of Food Science–Johnson Peterson AVI
6. Chemistry of dairy products – Yukichi Tsugo
7. The near future of livestock production – Yutaka Mizama
8. Microorganisms in milk and dairy products – Takeo Nakanishi
9. Animal Husbandry Management Instructions – Published by China Animal Husbandry Magazine
10. Self-compiled handouts
11. Probiotics in Poultry Production- Concept and Applications
- Wael H.A. Abdelrahman and Michaela Mohnl
◎ Magazine
12. Dairy Science
13. Dairy Technology
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時成績平時成績 usual results |
40 | 含出席率與平時考試 |
| 期中考試期中考試 midterm exam |
30 | |
| 期末考試期末考試 final exam |
30 |
