本課程以介紹新興食品加工技術之目的、方法與應用為主要知識基礎，透過講授食品加工各項技術概念延伸至畜產品(乳品、肉品等)加工面向之應用；以產品製程之觀點，引導學生對於新興食品加工技術之單元操作及各類別產品之認識。藉由問題導向學習法(PBL)，鼓勵學生思考與課堂反應，並配搭討論課將成果驗證應用於實際產品開發的可能性。
The object of this course will describe the methodologies and applications of novel food processing technology. Through the technical concepts in basic food processing to view in the dairy and meat products manufacturing. Students could recognize the categories of the emerging food processing. According to the methodology of problem-based learning (PBL), improve students thinking and discussing skill in the class, and then verify in the group meeting and actual presentation.

This course introduces the purpose, methods and applications of Xinxing Food Processing Technology as its main knowledge base. Through teaching various technical concepts of food processing, it extends to the application of animal products (dairy products, meat, etc.) processing; with the viewpoint of product processing, it guides students' understanding of the single operation of Xinxing Food Processing Technology and various types of products. Through problem-oriented learning (PBL), students are encouraged to think about and class reactions, and discuss the possibility of applying results verification to actual product development in courses.
The object of this course will describe the methods and applications of novel food processing technology. Through the technical concepts in basic food processing to view in the dairy and meat products manufacturing. Students could recognize the categories of the emerging food processing. According to the methodology of problem-based learning (PBL), improve students thinking and discussing skill in the class, and then verify in the group meeting and actual presentation.

教科書:自編教材
參考書: Novel food processing(Ahmed)

Textbook: Self-edited textbook
Reference: Novel food processing(Ahmed)