本課程之教學先以“課程導引”將學期課程的內容大綱、上課模式與評量方法作一初步的介紹。介紹不同的食材搭配，使學生理解食材的季節性，選擇當季的食材來進行加工與利用，及應用食材於食品加工與前處理部分，分析問題可能發生情形的能力。再分別進行以下內容說明：
1.介紹各類型食物的分類
2.各種食材的基本性質
3.各食材之間的交互作用
4.在蔬菜與水果的介紹中，加入有機蔬果與飲食行為健康的概念性介紹The teaching of this course starts with a preliminary introduction to the content outline, class mode and assessment methods of the semester course through the "Course Guide". Introduce different combinations of food ingredients to enable students to understand the seasonality of food ingredients, select seasonal ingredients for processing and utilization, apply food ingredients in food processing and pre-processing, and analyze possible situations where problems may occur. The following contents will be explained respectively:
1.Introduce the classification of various types of food
2. Basic properties of various food ingredients
3. Interactions between ingredients
4. In the introduction of vegetables and fruits, add a conceptual introduction of organic fruits and vegetables and dietary behavioral health.
介紹適用於加工的食物原料種類與特性、包括來自農、漁、牧業的各種農產品，並以食品加工製造與食材相關性，配合在地化食材的概念，以利選擇當季的加工原料來進行使用，及具應用加工原料於加工產品上分析問題可能發生情形的能力。
It introduces the types and characteristics of food raw materials suitable for processing, including various agricultural products from agriculture, fishery, and animal husbandry. It also uses the correlation between food processing and food ingredients and the concept of localized food ingredients to facilitate the selection of seasonal processing raw materials. Use it and have the ability to apply processing raw materials to processed products to analyze possible situations where problems may occur.
教科書：授課教師自編講義
參考書籍:
1.書名:食物製備原理與應用, 作者:徐阿里、邱致穎等, 出版社:華格納出版有限公司, 2011, ISBN: 978-986-7176-74-5
2.書名:食物學原理, 作者:施明智, 出版社:藝軒出版有限公司, 2009, ISBN: ISBN:978-957-616-953-3
3.書名: Dimensions of food 5th/ed, 作者: Vaclavik et al., 出版社: CRC Press.
4.書名: on food and cooking, 作者: HAROLD McGEE 出版社: Scribner U.S.
Textbook: Handouts compiled by the instructor
Reference books:
1. Book title: Principles and Applications of Food Preparation, Author: Xu Ali, Qiu Zhiying, etc., Publisher: Wagner Publishing Co., Ltd., 2011, ISBN: 978-986-7176-74-5
2. Book title: Principles of Food Science, author: Shi Mingzhi, publisher: Yixuan Publishing Co., Ltd., 2009, ISBN: ISBN:978-957-616-953-3
3. Book title: Dimensions of food 5th/ed, Author: Vaclavik et al., Publisher: CRC Press.
4. Book title: on food and cooking, Author: HAROLD McGEE Publisher: Scribner U.S.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考試期中考試 midterm exam |
25 | |
| 期末考試期末考試 final exam |
25 | |
| 平常成績平常成績 normal grades |
20 | |
| 出席與課堂表現出席與課堂表現 Attendance and Class Performance |
10 |
