2272 - 食物學原理、製備與設計
The Principle, Experimental and
教育目標 Course Target
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 is mainly aimed at cultivating students to understand the basic concepts of food ingredients, food processing, nutrition and food chemistry from the perspective of food science principles, combined with the knowledge and technical ability of product design, so as to engage in related product design and development work.
參考書目 Reference Books
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 Principles of Food Science. Huaxing Publishing House. Taipei.
2. Xu Ali, Lai Yixuan, Su Lieqi, Xu Shuzhen, Zeng Xinshun, Zhang Huiqin, Wang Zhengfang, Xiao Yanjing, Qiu Zhiying, Xia Xianyu, He Xuebin, Lin Zhengchang, Xiao Qijuan, Food Preparation Principles and Applications, three editions in July 2020.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
平常成績與作業 Daily grades and homework |
20 | |
|
期中考 midterm exam |
30 | |
|
期末考 final exam |
30 | |
|
期末報告 Final report |
20 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2272
- 學分 Credit: 0-2
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上課時間 Course Time:Friday/3,4[M214]
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授課教師 Teacher:林万登/陳靜怡
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修課班級 Class:餐旅系2
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