2496 - 畜產品加工學 英授 Taught in English
教育目標 Course Target
透過修習此門課，讓學生熟悉畜產品(乳、肉及蛋)之種類與加工技術原理。同時藉由掌握各類畜產加工原料之特性，讓學生對於加工過程之物理及化學等特性的變化與其營養有更深入的了解，此外藉由加工過程學習每項畜產加工品之品質管控因子，最終達到製成良好品質之畜產加工食品。
Through this course, students can become familiar with the types of livestock products (milk, meat and eggs) and the principles of processing technology. At the same time, by mastering the characteristics of various types of livestock processing raw materials, students can have a deeper understanding of the changes in the physical and chemical characteristics of the processing process and their nutrition. In addition, by learning the quality control factors of each animal processed product through the processing process, they can finally achieve good quality livestock processed food.
參考書目 Reference Books
1.乳品加工學(華香園出版社 林慶文編著) 。
2.蛋品加工學(華香園出版社 張勝善編著) 。
3.肉品加工理論與應用(藝軒出版社 陳明造編著)
1. Dairy processing (edited by Lin Qingwen, Huaxiangyuan Publishing House).
2. Egg processing learning (edited by Zhang Shengshan, Huaxiangyuan Publishing House).
3. Meat processing theory and application (edited by Chen Mingzao, Art Publishing House)
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中考 Midterm exam |
35 | |
|
期末考 Final exam |
35 | |
|
上課表現(含出席率) Presentation of class (including attendance rate) |
30 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2496
- 學分 Credit: 2-0
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上課時間 Course Time:Wednesday/5,6[A103]
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授課教師 Teacher:何若瑄
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修課班級 Class:食科系 2
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