1 素食理論/實務、技術/市場及產業知識並重 2 擠壓食品理論/實務、技術/市場與產業知識並重1 Pay equal attention to vegetarian theory/practice, technology/market and industry knowledge 2 Pay equal attention to extruded food theory/practice, technology/market and industry knowledge
1 素食食品漸漸地成為飲食的一個重要主流，惟消費者對素食之發展過程、分類、來源、營養、衛生、製造、法規等各方面的知識片面且不完整的，本課程則依照上述各方面所述，整體來探討素食食品。
2 擠壓技術應用於食品範圍廣泛；包括早餐穀物食品、休閒點心、人造肉、義大利麵、烘焙食品、糖果、餅乾、寵物食品等。本課程從機械、原料、產品、加工等角度介紹相關之擠壓技術、產品、市場、應用。
1 Vegetarian food has gradually become an important mainstream in the diet. However, consumers’ knowledge of the development process, classification, sources, nutrition, hygiene, manufacturing, regulations, etc. of vegetarian food is one-sided and incomplete. This course is based on the above aspects. As mentioned, vegetarian food is discussed as a whole.
2 Extrusion technology is used in a wide range of foods; including breakfast cereals, snacks, artificial meat, pasta, baked goods, candies, biscuits, pet food, etc. This course introduces related extrusion technology, products, markets, and applications from the perspectives of machinery, raw materials, products, and processing.
素食食品----營養、特性與加工，陳明造編著，藝軒圖書出版社，1999年
Extruders in food applications, Mian N. Riaz, Technomic Publishing Co., Inc
The technology of extrusion cooking, N.D. Frame, Blackie Academic & Profesional
Vegetarian Food——Nutrition, Characteristics and Processing, compiled by Chen Mingzao, Yixuan Books Publishing House, 1999
Extruders in food applications, Mian N. Riaz, Technomic Publishing Co., Inc
The technology of extrusion cooking, N.D. Frame, Blackie Academic & Profesional
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 作業(二次)作業(二次) Homework (secondary) |
20 | 二次作業 每次10% |
| 考試(期中&期末)考試(期中&期末) Exams (Midterm & Final) |
50 | 各25% |
| 期末報告期末報告 Final report |
20 | 小組口頭報告 |
| 課堂參與課堂參與 class participation |
10 |
