6728 - 冰淇淋製造學（Ⅰ） 英授 Taught in English
教育目標 Course Target
一、瞭解冰淇淋與相關乳冰品之製造流程、原理。
二、組成原料的性質、用量、法規限定與相關食品安全衛生。
三、冰淇淋製作過程之均質、冷凍攪打、乳化、結晶等性質之變化對產品質地之影響。
四、創新產品之開發。
1. Understand the manufacturing process and principles of ice cream and related dairy ice products.
2. The properties, dosage, and regulations of the composition raw materials are limited and related food safety and hygiene.
3. The impact of changes in the homogeneous quality of ice cream, cold-beating, emulsification, crystallization and other properties on the quality of the product.
4. Development of innovative products.
參考書目 Reference Books
Ice Cream eBook, H. Douglas Goff, https://www.uoguelph.ca/foodscience/book-page/ice-cream-ebook
Ice Cream eBook, H. Douglas Goff, https://www.uoguelph.ca/foodscience/book-page/ice-cream-ebook
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
平時上課態度、學習精神 Presenting class attitude and learning spirit |
20 | |
|
實作課程 Working course |
40 | |
|
產品創新專題討論 Product Innovation topic discussion |
40 |
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: 6728
- 學分 Credit: 3-0
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上課時間 Course Time:Tuesday/7,8,9[AG107] Tuesday/5,6[系館]
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授課教師 Teacher:吳勇初/謝長奇/許馨云
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修課班級 Class:畜產碩博1,2
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選課備註 Memo:大四可選；系館：AG001
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