1.課程目標 (Course Objectives):應用有機、分析、生物及物理化學以探討食品組成份及其加工儲藏過程中之變化。
2.課程內涵 (Course Contents):使學生能將化學原理應用於食品系統中，從了解食品組成份及其加工、儲藏、運輸過程中之化學變化，進而確保產品品質、營養及安全，以奠定生產、品管、及研發的基礎能力，並透過食品成份的定性與定量方法之傳授，亦奠定食品檢驗分析的基礎能力。1. Course Objectives: Apply organic, analytical, biological and physical chemistry to explore changes in food components and processing and storage.
2. Course Contents: Enable students to apply chemical principles to food systems, understand the chemical changes in the processing, storage and transportation of food components, and thus ensure product quality, nutrition and safety, so as to lay the foundation The basic capabilities of production, quality control, and R&D, as well as the teaching of qualitative and quantitative methods of food ingredients, also lay the basic capabilities of food inspection and analysis.
指導學生資料搜尋、選定報告題目、閱讀文獻方法、撰寫報告等，以訓練學生上台報告的能力為主，包括服裝儀容、資料整理、投影片製作、時間管控、台風展現、口語表達技巧、圖表解說以及問題回答等
Instruct students' data search, select report topics, read papers, write reports, etc., and focus on the ability of trainees to report on stage, including clothing content, data sorting, projection film production, time control, Taiwanese style display, oral expression skills, and chart interpretation As well as question answers, etc.
主要參考書: 顏國欽等(2013)食品化學(第三版)。華格那。
參考教科書: Owen R. Fennema. (1996) Food Chemistry.Third Edition. Marcel Dekker, Inc; New York.
Main reference books: Guoxian et al. (2013) Food Chemistry (third edition). Huagena.
Reference textbook: Owen R. Fennema. (1996) Food Chemistry. Third Edition. Marcel Dekker, Inc; New York.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平常分數平常分數 Normal score |
50 | 上課態度10%、小考、作業及繳交筆記40% |
| 期中考期中考 Midterm exam |
25 | |
| 期末考期末考 Final exam |
25 |
