2390 - 蛋品加工學 英授 Taught in English
Egg Technology
教育目標 Course Target
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 is to understand the basic structure, composition and functional characteristics of chicken eggs, and then further explore the processing and preservation technology of whole eggs and liquid egg products, the development of new products and the high-value application of future egg ingredients. The main contents include the production of eggs, the structure of eggs, the components and functions of various parts, and the processing of whole eggs and liquid egg products.
參考書目 Reference Books
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 Yai. 1990. The science and utilization of egg-eating.
3. Lin Qingwen.1991. Chemistry and Utilization of Eggs.
4. Zhang Shengshan. 1986. Egg processing.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中考 Midterm exam |
45 | |
|
期末考 Final exam |
45 | |
|
平時與實習 Regular and practical |
10 |
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: 2390
- 學分 Credit: 0-2
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上課時間 Course Time:Monday/7,8[AG205]
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授課教師 Teacher:周繼發
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修課班級 Class:畜產系3,4
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選課備註 Memo:大四優先
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