6765 - 機能性食品化學 英授 Taught in English
Chemistry for Physiologically Functional
教育目標 Course Target
分項說明各種機能性食品之研究概念，製造、物化特性、生理機能性及作用顯現機制。
The research concepts of various functional foods are explained in different categories, including manufacturing, physical and chemical properties, physiological functions and mechanisms of action.
課程概述 Course Description
應用有機、分析、物理及化學方法探討食品成分之生理保健機能與其作用機制。
Apply organic, analytical, physical and chemical methods to explore the physiological health care functions and their action mechanisms of food ingredients.
參考書目 Reference Books
自編教材
Self-edited textbooks
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
上課情形 Class Preparation Situation |
30 | 出席、提問、答覆 |
|
書面報告 Written Report |
70 |
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: 6765
- 學分 Credit: 0-3
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上課時間 Course Time:Thursday/2,3,4[AG121]
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授課教師 Teacher:蘇正德
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修課班級 Class:食科碩1,2
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