2480 - 食品感官品評 英授 Taught in English
Food Sensory Evaluation
教育目標 Course Target
本課程內容講授包含感官品評三個重要的方法(描述分析、差異分析及消費者試驗)，進一步講授多變量分析(主成分分析、部分最小平方法及喜好性地圖等)分析感官品評的數據並其在品管、產品研發及行銷的應用。藉由實際操作使學生能夠正確了食品感官品評技術，日後進入業界才會知道如何操作與應用。
The content of this course teaches three important methods of sensory evaluation (descriptive analysis, difference analysis and consumer trial), and further teaches multi-variable analysis (primary component analysis, partial minimum square method and preference map, etc.) to analyze the data of sensory evaluation and its application in quality control, product research and development and marketing. Through actual operations, students can correctly understand the food sensory evaluation technology, and only when they enter the industry in the future will they know how to operate and apply it.
參考書目 Reference Books
劉伯康 莊朝琪 食品感官品評理論與實務 新文京出版社
自編講義
Liu Bokang, Zhu Chaoqi, Food Sensory Product Review and Practice Xinwenjing Publishing House
Self-edited lecture
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中考 Midterm exam |
25 | |
|
期末報告 Final report |
30 | |
|
小考及作業 Tips and Works |
25 | |
|
平常成績 Normal achievements |
20 |
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: 2480
- 學分 Credit: 0-2
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上課時間 Course Time:Thursday/3,4[C219]
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授課教師 Teacher:劉伯康
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修課班級 Class:食科系2
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