學習並熟悉穀類加工原理及產品製造技術

Learn and become familiar with grain processing principles and product manufacturing techniques

本課程主要分成三個單元介紹穀物食品加工：(1)穀物種類、結構、成分、特性等概說；(2)個別穀物如稻米、小麥、玉米、燕麥、大麥、黑麥、栗、高粱、雜糧加工及產品；(3)個別榖物在食品加工上的應用。

This course is mainly divided into three units to introduce grain food processing: (1) Overview of grain types, structures, ingredients, characteristics, etc.; (2) Individual grains such as rice, wheat, corn, oats, barley, rye, chestnuts, sorghum, miscellaneous grain processing and products; (3) Application of individual grains in food processing.

“穀類加工”，陳惠添、劉發勇編著，復文圖書有限公司。
“實用食品加工學” (四版)2014年11月，林淑瑗等 合著，華格那企業有限公司。
“食品加工學－基礎篇&加工篇”，賴滋漢、金安兒 編著，富林出版社。
“食品材料學”，賴滋漢、柯文慶 編著，富林出版社。
Carl R. Hoseney, Principle of Cereal Science & Technology (2nd Ed.), AACC.
自編講義

"Cereal Processing", edited by Chen Huitian and Liu Fayong, Fuwen Books Co., Ltd.
"Practical Food Processing" (4th edition) November 2014, co-authored by Lin Shuyuan and others, Wagner Enterprise Co., Ltd.
"Food Processing - Basics & Processing", edited by Lai Zihan and Jin An'er, Fulin Publishing House.
"Food Materials Science", edited by Lai Zihan and Ke Wenqing, Fulin Publishing House.
Carl R. Hoseney, Principle of Cereal Science & Technology (2nd Ed.), AACC.
Self-compiled handouts