此課程主要在於培養學生了解從食物學原理的角度帶入食物原料學、食品加工學、營養學及食品化學的基本概念結合產品設計的知識與技術能力，用以從事相關產品設計與開發的工作。This course mainly focuses on cultivating students to understand the basic concepts of food raw materials, food processing, nutrition and food chemistry from the perspective of food science principles, and combine knowledge and technical abilities in product design to work related product design and development .
1. 程修和， 2017食物學原理。華杏出版機構。台北。
2.徐阿里、賴奕瑄、蘇烈頎、許淑真、曾鑫順、張惠琴、王正方、蕭烟淨、邱致穎、夏先瑜、何學斌、林正昌、蕭祺娟 ，食物製備原理與應用，版本2020年7月三版三刷。
1. Cheng Xiuhe, 2017 Food Science Principles. Huaxing Publishing Agency. Taipei.
2. Xu Ali, Qi Yixuan, Su Lieyang, Xu Shuzhen, Zeng Xintong, Zhang Huiqin, Wang Zhengfang, Qi Yanqing, Qiu Zhiyan, Xia Xianyu, He Xuebin, Lin Zhengchang, Qi Qijuan, food preparation principles and applications, version 3 versions and three brushes in July 2020.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平常成績與作業平常成績與作業 Normal results and actions |
20 | |
| 期中考期中考 Midterm exam |
30 | |
| 期末考期末考 Final exam |
30 | |
| 期末報告期末報告 Final report |
20 |
