透過修習此門課，讓學生熟悉畜產品(乳、肉及蛋)之種類與加工技術原理。同時藉由掌握各類畜產加工原料之特性，讓學生對於加工過程之物理及化學等特性的變化與其營養有更深入的了解，此外藉由加工過程學習每項畜產加工品之品質管控因子，最終達到製成良好品質之畜產加工食品。Through this course, students can become familiar with the types of livestock products (milk, meat and eggs) and the principles of processing technology. At the same time, by mastering the characteristics of various types of livestock processing raw materials, students can have a deeper understanding of the changes in the physical and chemical characteristics of the processing process and their nutrition. In addition, by learning the quality control factors of each animal processed product through the processing process, the ultimate Achieve good quality animal processed food.
1.乳品加工學(華香園出版社 林慶文編著) 。
2.蛋品加工學(華香園出版社 張勝善編著) 。
3.肉品加工理論與應用(藝軒出版社 陳明造編著)
1. Dairy processing (edited by Lin Qingwen, Huaxiangyuan Publishing House).
2. Egg processing learning (edited by Zhang Shengshan, Huaxiangyuan Publishing House).
3. Meat processing theory and application (edited by Chen Mingzao, Art Publishing House)
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Midterm exam |
20 | |
| 期末考期末考 Final exam |
20 | |
| 上課表現(含出席率，回答與參與等)上課表現(含出席率，回答與參與等) Presentation of class (including attendance, answers and participation, etc.) |
30 | |
| 報告報告 report |
30 |
