本課程以介紹新興食品加工技術之目的、方法與應用為主要知識基礎，透過講授食品加工各項技術概念延伸至畜產品(乳品、肉品等)加工面向之應用；以產品製程之觀點，引導學生對於新興食品加工技術之單元操作及各類別產品之認識。藉由問題導向學習法(PBL)，鼓勵學生思考與課堂反應，並配搭討論課將成果驗證應用於實際產品開發的可能性。

The object of this course will describe the methodologies and applications of novel food processing technology. Through the technical concepts in basic food processing to view in the dairy and meat products manufacturing. Students could recognize the categories of the emerging food processing. According to the methodology of problem-based learning (PBL), improve students thinking and discussing skill in the class, and then verify in the group meeting and actual presentation.

This course uses the introduction of the purpose, methods and applications of emerging food processing technologies as its main knowledge base. By teaching various technical concepts of food processing, it extends to the application of livestock products (dairy, meat, etc.) processing. From the perspective of product manufacturing processes, it guides students to understand the unit operations of emerging food processing technologies and the understanding of various types of products. Through problem-based learning (PBL), students are encouraged to think and respond in class, and are paired with discussion classes to verify the possibility of applying the results to actual product development.

The object of this course will describe the methodologies and applications of novel food processing technology. Through the technical concepts in basic food processing to view in the dairy and meat products manufacturing. Students could recognize the categories of the emerging food processing. According to the methodology of problem-based learning (PBL), improve students thinking and discussing skill in the class, and then verify in the group meeting and actual presentation.

教科書:自編教材
參考書: Novel food processing(Ahmed)

Textbooks: Self-compiled textbooks
Reference book: Novel food processing(Ahmed)