1.課程目標 (Course Objectives):應用有機、分析、生物及物理化學以探討食品組成份及其加工儲藏過程中之變化。
2.課程內涵 (Course Contents):使學生能將化學原理應用於食品系統中，從了解食品組成份及其加工、儲藏、運輸過程中之化學變化，進而確保產品品質、營養及安全，以奠定生產、品管、及研發的基礎能力，並透過食品成份的定性與定量方法之傳授，亦奠定食品檢驗分析的基礎能力。1. Course Objectives: Apply organic, analytical, biological and physical chemistry to explore food composition and changes during processing and storage.
2. Course Contents: Enable students to apply chemical principles to food systems, understand food components and their chemical changes during processing, storage, and transportation, and then ensure product quality, nutrition, and safety, in order to lay the foundation for Basic abilities in production, quality control, and research and development, and through the teaching of qualitative and quantitative methods of food ingredients, also lay the foundation for basic abilities in food inspection and analysis.
指導學生資料搜尋、選定報告題目、閱讀文獻方法、撰寫報告等，以訓練學生上台報告的能力為主，包括服裝儀容、資料整理、投影片製作、時間管控、台風展現、口語表達技巧、圖表解說以及問題回答等
Instruct students to search for information, select report topics, read literature methods, write reports, etc., mainly to train students' ability to report on stage, including clothing and appearance, data organization, slide production, time management, typhoon presentation, oral expression skills, chart explanations and answer questions, etc.
主要參考書: 顏國欽等(2013)食品化學(第三版)。華格那。
參考教科書: Owen R. Fennema. (1996) Food Chemistry.Third Edition. Marcel Dekker, Inc; New York.
Main reference book: Yan Guoqin et al. (2013) Food Chemistry (3rd Edition). Wagner.
Reference textbook: Owen R. Fennema. (1996) Food Chemistry.Third Edition. Marcel Dekker, Inc; New York.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平常分數平常分數 ordinary fraction |
50 | 上課態度10%、小考、作業及繳交筆記40% |
| 期中考期中考 midterm exam |
25 | |
| 期末考期末考 final exam |
25 |
