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。

By taking this course, students can become familiar with the types and processing technology principles of livestock products (milk, meat and eggs). At the same time, by mastering the characteristics of various types of livestock processed raw materials, students can have a deeper understanding of the changes in physical and chemical properties during the processing process and their nutrition. In addition, students can learn the quality control factors of each processed livestock product through the processing process, and ultimately achieve good-quality processed livestock foods.

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 Science (edited by Lin Qingwen, Huaxiangyuan Publishing House).
2. Egg processing science (edited by Zhang Shengshan from Huaxiangyuan Publishing House).
3. Meat processing theory and application (compiled by Chen Mingzao, Yixuan Publishing House)