先由先進之食品基礎著手，再進一步介紹有關食品冷凍、殺菌、保存、包裝等各領域的最新尖端知識之原理與方法。以大學時所教授之基本食品加工學知識為基礎，進一步深入教授有關食品冷凍、殺菌、保存、包裝等各領域的最新尖端知識與科技，讓學生能與世界先進潮流同步，了解學習到食品加工領域最新的知識。It starts with advanced food basics, and then further introduces the principles and methods of the latest cutting-edge knowledge in various fields such as food freezing, sterilization, preservation, and packaging. Based on the basic food processing knowledge taught in college, we further teach the latest cutting-edge knowledge and technology in various fields such as food freezing, sterilization, preservation, and packaging, so that students can keep pace with the world's advanced trends and learn about food processing. The latest knowledge in the field.
1. Smith, J. S. and Hui, Y. H. (2004) Food Processing - Principles and Applications, Blackwell
Publishing, Oxford, UK.
2. 以教師上課編輯講義為主
1. Smith, J. S. and Hui, Y. H. (2004) Food Processing - Principles and Applications, Blackwell
Publishing, Oxford, UK.
2. Teachers mainly edit handouts during class
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考試期中考試 midterm exam |
20 | |
| 期末考試期末考試 final exam |
20 | |
| 讀書報告讀書報告 book report |
25 | |
| 課後習題課後習題 After-school exercises |
35 |
