2142 - 食品科學概論
Introduction to Food Science
教育目標 Course Target
引領學生理解食品科學研究的領域範圍以及概況。依照本系內容，分為「食品化學與營養」、「食品加工．包裝與儲存」、「微生物與生物技術」、「食品經營管理與行銷」等４個領域，由4名老師授課。
Lead students to understand the scope and general scope of food science research. According to the content of this department, it is divided into four fields: "Food Chemistry and Nutrition", "Food Processing, Packaging and Storage", "Microbiology and Biotechnology", and "Food Business Management and Marketing", and is taught by four teachers.
課程概述 Course Description
依照本系內容，分為「食品化學與營養」、「食品加工．包裝與儲存」、「微生物與生物技術」、「食品經濟與經營管理」等４個領域，由各領域的1名老師授課。
According to the content of this department, it is divided into four areas: "Food Chemistry and Nutrition", "Food Processing, Packaging and Storage", "Microbiology and Biotechnology", and "Food Economy and Management", and is taught by a teacher from each area.
參考書目 Reference Books
Parker, R., & Pace, M. (2016). Introduction to Food Science and Food Systems. Nelson Education.
Parker, R., & Pace, M. (2016). Introduction to Food Science and Food Systems. Nelson Education.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
考試、報告 Exam, report |
60 | |
|
創新構想計畫書 Innovative conceptual plan |
30 | |
|
出席 Attend |
10 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
必修-2144
|
食科系1B 陳乃華/梁志弘/何若瑄/陳立賢 | 四/2,3,4[AG122] | 3-0 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2142
- 學分 Credit: 3-0
-
上課時間 Course Time:Wednesday/2,3,4[C221]
-
授課教師 Teacher:陳乃華/梁志弘/何若瑄/陳立賢
-
修課班級 Class:食科系1A
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