一、瞭解冰淇淋與相關乳冰品之製造流程、原理。
二、組成原料的性質、用量、法規限定與相關食品安全衛生。
三、冰淇淋製作過程之均質、冷凍攪打、乳化、結晶等性質之變化對產品質地之影響。
四、創新產品之開發。1. Understand the manufacturing process and principles of ice cream and related dairy ice products.
2. The properties, dosage, and regulations of the composition raw materials are limited and related food safety and hygiene.
3. The impact of changes in the homogeneous quality of ice cream, cold-beating, emulsification, crystallization and other properties on the quality of the product.
4. Development of innovative products.
Ice Cream eBook, H. Douglas Goff, https://www.uoguelph.ca/foodscience/book-page/ice-cream-ebook
ice cream eBook, H. Douglas go method, HTTPS://wuwuwu.UO Guelph.Wick/food science/book-Fear/ice-cream-eBook
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時上課態度、學習精神平時上課態度、學習精神 Presenting class attitude and learning spirit |
20 | 含平常表現與考試成績 |
| 實作課程實作課程 Working course |
30 | 出席狀況、學習態度、實習報告 |
| 產品創新專題討論產品創新專題討論 Product Innovation topic discussion |
25 | |
| 期末考期末考 Final exam |
25 |
