1 素食理論/實務、技術/市場及產業知識並重 2 擠壓食品理論/實務、技術/市場與產業知識並重1 Package of vegetarian theory/practice, technology/market and industrial knowledge 2 squeeze food theory/practice, technology/market and industrial knowledge equivalent
1 素食食品漸漸地成為飲食的一個重要主流，惟消費者對素食之發展過程、分類、來源、營養、衛生、製造、法規等各方面的知識片面且不完整的，本課程則依照上述各方面所述，整體來探討素食食品。
2 擠壓技術應用於食品範圍廣泛；包括早餐穀物食品、休閒點心、人造肉、義大利麵、烘焙食品、糖果、餅乾、寵物食品等。本課程從機械、原料、產品、加工等角度介紹相關之擠壓技術、產品、市場、應用。
1 Vegetarian food gradually becomes an important mainstream of diet, but consumers' knowledge on the development of vegetarian food development, classification, source, nutrition, health, manufacturing, regulations, etc. As a result, to explore vegetarian food as a whole.
2 Squeezing technology is widely used in food; including breakfast grain food, casual snacks, artificial meat, pasta, baked foods, candy, biscuits, pet food, etc. This course introduces related squeezing technology, products, markets, and applications from the perspective of machinery, raw materials, products, processing.
素食食品----營養、特性與加工，陳明造編著，藝軒圖書出版社，1999年
Extruders in food applications, Mian N. Riaz, Technomic Publishing Co., Inc
The technology of extrusion cooking, N.D. Frame, Blackie Academic & Profesional
Vegetarian food ---- Nutrition, characteristics and process
Extruders in Food Applications, Mian N. Riaz, Technomic Publishing Co.
The Technologian of Extrusion Cooking, N.D. Frame, Blackie Academic & Profeency
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 作業(二次)作業(二次) Homework (secondary) |
20 | 二次作業 每次10% |
| 考試(期中&期末)考試(期中&期末) Exam (mid -term & end) |
50 | 各25% |
| 期末報告期末報告 Final report |
20 | 小組口頭報告 |
| 課堂參與課堂參與 Classroom participation |
10 |
