本課程是以生化角度探討食品變化，課程包含食品化學基礎概念奠定，延伸探討乳品、肉品及副產物原料之物化特性，然後進一步解析其於加工過程中所呈現之各種化學變化，並藉以了解如何控制製品的品質。
本課程開在三、四年級，課程內容較深奧，故修習者必須具備一定程度之生物化學基礎及興趣。包括以了解原料乳、肉及副產物之微細組織結構及化學組成，並對其經冷、熱與各種加工過程與貯藏中所發生之變化進行解析與尋求解決問題之方法。

This course explores food changes from a biochemical perspective. The course includes basic concepts of food chemistry, extends the physical and chemical characteristics of dairy, meat and by-product raw materials, and then further analyzes the various chemical changes presented during the processing process, and understands how to control the quality of the product.
This course is in the third and fourth grades, and the content of the course is profound, so practitioners must have a certain degree of biochemistry foundation and interest. It includes understanding the microstructure and chemical composition of raw milk, meat and by-products, and analyzing and solving problems in the cold, heat, various processing processes and storage.

1. Darrel R. S. and E. C. Frank.1993. Batter and Breading. Durkee Famous Foods/SCM Corporation, Kansas State University.
2.Pearson, A.M. and T.R. Dutson.1987. Advances in Meat Research, Vol.1-4.
3.Whitaker, J.R. and S.R. Tannenbaum,1987. Food Proteins. AVI Publishing Company, Inc., Westport.
4.林慶文。1991。乳品製造學。
5.Pearson, A.M. and T.R. Dutson.1987. Advances in Meat Research, Vol.1-4.
6.張鴻民等。2010。食品生物化學。華格納

1. Darrel R. S. and E. C. Frank.1993. Batter and Breading. Durkee Famous Foods/SCM Corporation, Kansas State University.
2.Pearson, A.M. and T.R. Dutson.1987. Advanceds in Meat Research, Vol.1-4.
3.Whitaker, J.R. and S.R. Tannenbaum, 1987. Food Proteins. AVI Publishing Company, Inc., Westport.
4. Lin Qingwen. 1991. Dairy manufacturing studies.
5.Pearson, A.M. and T.R. Dutson.1987. Advanceds in Meat Research, Vol.1-4.
6. Zhang Dongmin, etc. 2010. Food biochemistry. Huagenna