本課程旨在介紹釀造食品的原理及加工方法，使學生明瞭常見釀造食品的種類與特性、使用的原料、加工製程及相關微生物的種類及特性等。This course aims to introduce the principles and processing methods of brewed foods, so that students can understand the types and characteristics of common brewed foods, the raw materials used, processing procedures, and the types and characteristics of related microorganisms.
釀造食品係將不同食品原料透過不同微生物之作用，產生具有特色之產品，不僅提高食品之貯藏性且增加消化性與營養性，也是一種常用的食品加工方法。本課程介紹各式釀造食品的原理及加工方法，常見釀造食品的種類與特性、使用的原料、加工製程及相關微生物的種類及特性等，並最後釀造成品進行產品製作或使用於課堂呈現。
Brewing food uses different food raw materials through the action of different microorganisms to produce unique products. It not only improves the storage properties of food but also increases digestibility and nutrition. It is also a commonly used food processing method. This course introduces the principles and processing methods of various brewed foods, the types and characteristics of common brewed foods, the raw materials used, processing procedures, and the types and characteristics of related microorganisms, etc., and finally brews the finished products for product production or presentation in the classroom.
教科書：教師自編講義
參考書籍:
(1) 書名: 釀造學，作者: 柯文慶等譯 出版社: 富林出版社，1994，ISBN: 957-28262-9-8
(2) 書名:食品發酵學， 作者: 周正俊等， 出版社:華格納出版社，2014，ISBN: 978-986-5828-90-5
(3) 書名: 發酵技術概論， 作者: 黨建章， 出版社:新文京開發，2005， ISBN: 986-150-253-X
Textbook: Teacher’s own handouts
Reference books:
(1) Title: Brewing, Author: Translated by Ke Wenqing and others Publisher: Fulin Publishing House, 1994, ISBN: 957-28262-9-8
(2) Book title: Food Fermentation, Author: Zhou Zhengjun et al., Publisher: Wagner Press, 2014, ISBN: 978-986-5828-90-5
(3) Book title: Introduction to Fermentation Technology, Author: Party Building Chapter, Publisher: Xin Wenjing Development, 2005, ISBN: 986-150-253-X
| 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 |
30 | |
| 期末考試及報告期末考試及報告 Final exams and reports |
30 | |
| homeworkhomework homework |
20 | |
| 出席與課堂表現出席與課堂表現 Attendance and Class Performance |
20 |
