Taught In English2469 - 食品化學 Food Chemistry

---

教育目標 Course Target

應用有機、分析、生物及物理化學以探討食品組成份及其加工儲藏過程中之變化Apply organic, analytical, biological and physical chemistry to explore food composition and changes during processing and storage

---

課程概述 Course Description

應用有機、分析、生物及物理化學以探討食品組成份及其加工儲藏過程中之變化。
Apply organic, analytical, biological and physical chemistry to explore food composition and changes during processing and storage.

---

參考書目 Reference Books

教科書: Owen R. Fennema. (1996) Food Chemistry.
Third Edition. Marcel Dekker, Inc; New York.
主要參考書: 顏國欽等(2013)食品化學(第二版)。華格那。
Textbook: Owen R. Fennema. (1996) Food Chemistry.
Third Edition. Marcel Dekker, Inc; New York.
Main reference book: Yan Guoqin et al. (2013) Food Chemistry (Second Edition). Wagner.

---

評分方式 Grading

評分項目 Grading Method	配分比例 Grading percentage	說明 Description
平常分數平常分數 ordinary fraction	50	上課態度10%、小考、作業及繳交筆記40%
期中考期中考 midterm exam	25
期末考期末考 final exam	25

---

授課大綱 Course Plan

Click here to open the course plan. Course Plan

---

請先登入才能進行選課登記 Please login first

---

相似課程 Related Course

必修-2464 Food Chemistry / 食品化學 (食科系3A，授課教師：江文德，二/1[AG104] 四/6,7[AG202])

選修-6767 Chemistry for Physiologically Functional / 機能性食品化學 (食科碩1,2，授課教師：蘇正德，四/8,9,10[AG121])