課程目標 (Course Objectives)：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。Course Objectives: Introduce various processing and preservation techniques to make agricultural, livestock and aquatic raw materials 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.
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以及討論自然環境的關係。
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, analyze the utilization of raw material resources, and discuss the relationship between natural environments.
食品加工學(初版)，徐詮亮編修，華格那圖書出版有限公司。
Food Processing (first edition), edited by Xu Qingliang, Huagena Book Publishing Co., Ltd.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| TEST 1TEST 1 test 1 |
30 | 徐老師 |
| TEST 2TEST 2 test 2 |
30 | 何老師 |
| TEST 3TEST 3 test 3 |
30 | 邱老師 |
| 出席和上課表現出席和上課表現 Attendance and class presentation |
10 |
