6764 - 酵素學 英授 Taught in English
Enzymology
教育目標 Course Target
學習酵素的性質、結構、活性、動力學、反應機構、和調控等基本理論，以及酵素分離純化與工業化製備的技術，並瞭解酵素應用於食品工業之實務。
Learn basic theories such as the properties, structure, activity, motivation, reaction mechanism, and regulation of enzymes, as well as the technology of enzyme separation purification and industrial preparation, and understand the application of enzymes in the food industry.
課程概述 Course Description
Enzyme purification, structure, kinetics mechanism and its application to food
Enzyme purification, structure, kinetics mechanism and its application to food
參考書目 Reference Books
1.fundamentals of enzymology.(2nd ed). 1989. Nicholase C. Price, and Lewis Stevens.
2.Handbook of Food Enzymology,2002.John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong
3.Methods in Enzymology (期刊)
1. Fundamentals of energymology.(2nd ed). 1989. Nicholase C. Price, and Lewis Stevens.
2.Handbook of Food Enzymology, 2002.John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong
3.Methods in Enzymology (Journal)
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中考 Midterm exam |
30 | |
|
期末考 Final exam |
30 | |
|
期末報告 Final report |
40 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6764
- 學分 Credit: 0-3
-
上課時間 Course Time:Wednesday/3,4,Thursday/2[AG121]
-
授課教師 Teacher:李根永
-
修課班級 Class:食科碩1,2
交換生/外籍生選課登記
請點選上方按鈕加入登記清單，再等候任課教師審核。
Add this class to your wishlist by clicking the button above.