6723 - 冰淇淋製造學

Ice Cream and Related Products

教育目標 Course Target

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 milk ice products.
2. The nature, dosage, regulatory limits and related food safety and hygiene of the raw materials.
3. The impact of changes in properties such as homogenization, freezing and whipping, emulsification, and crystallization during the ice cream production process on the texture of the product.
4. Development of innovative products.

參考書目 Reference Books

Ice Cream eBook, H. Douglas Goff, https://www.uoguelph.ca/foodscience/book-page/ice-cream-ebook

Ice Cream eBook, H. Douglas Goff, https://www.uoguelph.ca/foodscience/book-page/ice-cream-ebook

評分方式 Grading

評分項目
Grading Method
配分比例
Percentage
說明
Description
平時上課態度、學習精神
Normal class attitude and learning spirit
20 含平常表現與考試成績
實作課程
Practical course
30 出席狀況、學習態度、實習報告
產品創新專題討論
Product innovation panel discussion
25
期末考
final exam
25

授課大綱 Course Plan

點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan

查看授課大綱 View Course Plan

相似課程 Related Courses

無相似課程 No related courses found

課程資訊 Course Information

基本資料 Basic Information

  • 課程代碼 Course Code: 6723
  • 學分 Credit: 2-0
  • 上課時間 Course Time:
    Monday/7,8[AG104]
  • 授課教師 Teacher:
    許馨云
  • 修課班級 Class:
    畜產系4,碩1,2
  • 選課備註 Memo:
    大四可選。
選課狀態 Enrollment Status

目前選課人數 Current Enrollment: 28 人

交換生/外籍生選課登記

請點選上方按鈕加入登記清單,再等候任課教師審核。
Add this class to your wishlist by clicking the button above.