1.課程目標 (Course Objectives):讓學生瞭解市面上約有95%食品於加工時有加入食品添加物，其目的為防止食品於保存期間不受生物或化學反應而發生腐敗, 或改善食品品質(即食品質地、 色香味、 營養、 熱量等)。 亦講解其添加與食品成分如何產生效果之生物或化學反應及其可能對人體(動物)有負面之影響。
2.課程內涵 (Course Contents):本課程介紹常見食品添加物的種類、特性與功能，以及其對食品的影響。內容包括添加物概論、作用原理、安全性以及世界各國的管理法規等。讓學生進一步正確使用食品添加物防止食品發生腐敗，改善食品品質或增加食品色澤、香味、口感及營養價值等。1. Course Objectives: Let students know about 95%of food on the market to add food additives during processing. (That is, food quality, color fragrance, nutrition, calorie, etc.). It also explains that the biological or chemical reactions that have effects to produce effects and may have a negative impact on the human body (animal).
2. Course Contents: This course introduces the types, characteristics and functions of common food additives, and its impact on food. The contents include the introduction of items, the principle of function, security, and management regulations of countries around the world. Let students further use food additives to prevent food from corruption, improve food quality, or increase food color, aroma, taste and nutritional value.
讓學生瞭解市面上約有95%食品於加工時有加入食品添加物，其目的為防止食品於保存期間不受生物或化學反應而發生腐敗, 或改善食品品質(即食品質地、 色香味、 營養、 熱量等)。 亦講解其添加與食品成分如何產生效果之生物或化學反應及其可能對人體(動物)有負面之影響。
Let students understand that about 95%of foods on the market have added food additives during processing. The purpose is to prevent food corruption from reaction during preservation, or improve food quality (that is, food quality, color, fragrance, nutritional nutrition , Calories, etc.). It also explains that the biological or chemical reactions that have effects to produce effects and may have a negative impact on the human body (animal).
食用食品添加物(第四版)，陳建元校訂，華格那圖書出版有限公司。
Edible food additives (fourth edition), Chen Jianyuan's scheduled, Walga Book Publishing Co., Ltd.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Secondary entrance examination |
30 | |
| 期末考期末考 Final exam |
30 | |
| 上課表現上課表現 Class performance |
10 | 含出席率與參與度 |
| 書面報告書面報告 Written report |
30 |
