2460 - 食品加工（二） 英授 Taught in English
Food Processing (II)
教育目標 Course Target
介紹各種加工與保存的技術將農，畜，水產的原料製成方便食用的產品,並探討加工過程中品質的變化,分析糧食資源的利用以及討論自然環境的關係。介紹農，畜，水產各類食品的加工方法，包括傳統的與各種新開發 的加工技術, 並探討加工過程中品質的變化,分析原料資源的利用。
Introduce various processing and preservation techniques to make raw materials from agriculture, livestock and aquatic products into easy-to-eat products, and explore the quality changes during the processing process, analyze the utilization of food resources and discuss the relationship between natural environments. Introduce the processing methods of various foods in agriculture, animal husbandry and aquatic products, including traditional and newly developed processing techniques, and explore the quality changes in the processing process and analyze the utilization of raw material resources.
參考書目 Reference Books
實用食品加工學(四版)，林淑瑗 等合著，華格那圖書出版有限公司
Practical Food Processing (Fourth Edition), co-authored by Lin Shuyuan and others, Huagena Book Publishing Co., Ltd.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
QUIZ 1 QUIZ 1 |
25 | |
|
MID exam MID exam |
25 | |
|
QUIZ 2 QUIZ 2 |
25 | |
|
Final exam Final exam |
25 |
授課大綱 Course Plan
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相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
必修-2466
|
食科系3B 徐詮亮/邱致穎/何若瑄 | 三/3,4[AG104] 五/3[AG122] | 3-0 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2460
- 學分 Credit: 3-0
-
上課時間 Course Time:Thursday/1,2,Friday/4[L112]
-
授課教師 Teacher:徐詮亮/邱致穎/何若瑄
-
修課班級 Class:食科系3A
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