1 素食理論/實務、技術/市場及產業知識並重 2 擠壓食品理論/實務、技術/市場與產業知識並重1 Vegetarian theory/actual, technology/market and industry knowledge is important 2 Stressed food theory/actual, technology/market and industry knowledge is important
1 素食食品漸漸地成為飲食的一個重要主流，惟消費者對素食之發展過程、分類、來源、營養、衛生、製造、法規等各方面的知識片面且不完整的，本課程則依照上述各方面所述，整體來探討素食食品。
2 擠壓技術應用於食品範圍廣泛；包括早餐穀物食品、休閒點心、人造肉、義大利麵、烘焙食品、糖果、餅乾、寵物食品等。本課程從機械、原料、產品、加工等角度介紹相關之擠壓技術、產品、市場、應用。
1 Vegetarian food has gradually become an important mainstream of diet. However, if consumers have one-sided and incomplete knowledge about the development process, classification, source, nutrition, hygiene, manufacturing, laws and regulations of vegetarian food, this course will follow the above aspects. As mentioned, the whole thing is to explore vegetarian food.
2. Pressure technology is widely used in food range; including breakfast cucumber food, leisure snacks, artificial meat, noodles, baked goods, candy, dried cucumber food, pet food, etc. This course introduces relevant pressure technology, products, markets and applications from the perspectives of machinery, raw materials, products, and processing.
素食食品----營養、特性與加工，陳明造編著，藝軒圖書出版社，1999年
Extruders in food applications, Mian N. Riaz, Technomic Publishing Co., Inc
The technology of extrusion cooking, N.D. Frame, Blackie Academic & Profesional
Vegetarian food---nutrition, characteristics and processing, written by Chen Mingzao, Art Book Publishing House, 1999
Extruders in food applications, Mian N. Riaz, Technomic Publishing Co., Inc
The technology of extrusion cooking, N.D. Frame, Blackie Academic & Professional
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 作業(二次)作業(二次) Operation (secondary) |
20 | 二次作業 每次10% |
| 考試(期中&期末)考試(期中&期末) Exam (mid-term & final) |
50 | 各25% |
| 期末報告期末報告 Final report |
20 | 小組口頭報告 |
| 課堂參與課堂參與 Class Participation |
10 |
