2482 - 乳品加工
Dairy Processing
教育目標 Course Target
了解乳品的基本化學成分及加工方法，並藉由市售品了解乳品趨勢與加工應用。
Understand the basic chemical ingredients and processing methods of dairy products, and understand dairy trends and processing applications through commercially available products.
課程概述 Course Description
課程將介紹牛乳的組成及物理化學特性，各種乳製品的製程及乳製副產品的應用。同時介紹乳製品的最新發展趨勢，進而建立開發乳製新產品的基礎。
The course will introduce the composition and physical and chemical characteristics of cow milk, the production of various dairy products and the application of dairy products. At the same time, we will introduce the latest development trends of dairy products, and then establish the foundation for developing new dairy products.
參考書目 Reference Books
1. 牛乳與乳製品 張勝善 著
2. 乳品加工學 林慶文著
3. Dairy Production and Processing: The Science of Milk and Milk Products by John R. Campbell , Robert T. Marshall
1. Milk and dairy products by Zhang Shengshan
2. Dairy Processing by Lin Qingwen
3. Dairy Production and Processing: The Science of Milk and Milk Products by John R. Campbell , Robert T. Marshall
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
上課表現 Class Presentation |
30 | |
|
期中考 Midterm exam |
30 | |
|
期末考 Final exam |
40 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
必修-4914
|
國立中興大學 外校教師 | 2-0 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2482
- 學分 Credit: 2-0
-
上課時間 Course Time:Friday/3,4[AG101]
-
授課教師 Teacher:劉景文
-
修課班級 Class:食科系2
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