本課程係以藉了解雞蛋之基本構造、組成分及各成分之機能特性，然後進一步探討全蛋與液體蛋製品加工、保存技術，新產品開發及未來蛋品成分之高價值應用等。主要內容包括蛋之生成、蛋之構造、各部份組成分及機能性、全蛋與液體蛋製品之加工等。This course aims to understand the basic structure, composition and functional characteristics of eggs, and then further explore the processing and preservation technologies of whole eggs and liquid egg products, new product development and high-value applications of future egg ingredients. The main contents include the formation of eggs, the structure of eggs, the components and functions of each part, the processing of whole eggs and liquid egg products, etc.
1.Stadelman, W.J. 1992. Egg Science and Technology.
2.佐藤 泰. 1990. 食卵的科學與利用.
3.林慶文.1991. 蛋之化學與利用.
4.張勝善. 1986. 蛋品加工學.
1. Stadelman, W.J. 1992. Egg Science and Technology.
2. Sato Tai. 1990. The science and utilization of egg-eating.
3. Lin Qingwen.1991. Chemistry and Utilization of Eggs.
4. Zhang Shengshan. 1986. Egg Processing.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 midterm exam |
45 | |
| 期末考期末考 final exam |
45 | |
| 平時與實習平時與實習 Daily life and internship |
10 |
