使學生瞭解非傳統食品加工技術，主要包括：微波、電阻、高壓、電磁幅射、高電壓脈衝電場、超音波等新興食品加工技術之原理與技術特性，並探討在食品工業之應用。

Enable students to understand the principles and technical characteristics of new food processing technologies such as microwave, resistance, high pressure, electromagnetic radiation, high voltage filtration and ultrasonic waves, and explore their application in the food industry.

使學生瞭解非傳統食品加工技術，
主要包括：微波、電阻、高壓、電磁幅射、高電壓脈衝電場、超音波等新興食品加工技術之原理與技術特性，並探討在食品工業之應用。

Let students understand non-traditional food processing techniques,
It mainly includes: microwave, electrical resistance, high pressure, electromagnetic radiation, high voltage filtration and ultrasonic, and other new food processing technologies, and explores its application in the food industry.

食品工業，食品工業發展研究所。
科學發展，行政院郭家科學發展委員會。
食品加工技術，張燕萍、謝良主編，五南圖書出版公司。
實用食品加工學，林淑瑗 等著，華格那圖書出版有限公司。
Food Processing Technology Principles and Practice, 2000. 2nd. Fellows, P.J. Woodhead Publishing Limited.
網路資料

Food Industry, Food Industry Development Institute.
Scientific Development, Executive Yuan Guojia Science Development Committee.
Food processing technology, edited by Zhang Yanping and Xie Liang, Wunan Book Publishing Company.
Practical food processing, Lin Shuyuan, etc., Huagena Book Publishing Co., Ltd.
Food Processing Technology Principles and Practice, 2000. 2nd. Fellows, P.J. Woodhead Publishing Limited.
Internet data