介紹各種加工與保存的技術將農，畜，水產的原料製成方便食用的產品,並探討加工過程中品質的變化,分析糧食資源的利用以及討論自然環境的關係。Introduce various processing and preservation technologies to make agricultural, livestock, and aquatic raw materials into convenient and edible products, explore the changes in quality during processing, analyze the utilization of food resources, and discuss the relationship with the natural environment.
介紹各種加工與保存的技術將農，畜，水產的原料製成方便食用的產品, 包括加熱、脫水、冷藏冷凍、發酵等各種基礎的食品加工技術, 並探討加工過程中品質的變化,分析糧食資源的利用以及討論自然環境的關係。
Introduce various processing and preservation technologies to make agricultural, livestock and aquatic raw materials into convenient edible products, including various basic food processing technologies such as heating, dehydration, refrigeration and freezing, fermentation, etc., and discuss the changes in quality during the processing process, and analyze grains. Use of resources and discuss relationships with the natural environment.
食品加工學，徐詮亮編修，華格那圖書出版有限公司。
食品加工學，汪復進、張志陽、李上發 編著，文京出版社。
食品加工學－基礎篇&加工篇，賴滋漢、金安兒 編著，富林出版社。
新編食品加工，李錦楓 等著，匯華圖書出版有限公司。
Principles of food processing, 1997. Heldman, D.R. and Hartel,R.W. Chapman & Hall.
Food Processing Technology Principles and Practice, 2000. 2nd. Fellows, P.J. Woodhead Publishing Limited.
Food Processing, edited by Xu Quanliang, Wagner Books Publishing Co., Ltd.
Food Processing, edited by Wang Fujin, Zhang Zhiyang, and Li Shangfa, Wenjing Publishing House.
Food Processing - Basics & Processing, edited by Lai Zihan and Jin An'er, Fulin Publishing House.
New Food Processing, Li Jinfeng et al., Huihua Books Publishing Co., Ltd.
Principles of food processing, 1997. Heldman, D.R. and Hartel,R.W. Chapman & Hall.
Food Processing Technology Principles and Practice, 2000. 2nd. Fellows, P.J. Woodhead Publishing Limited.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 1st Exam1st Exam 1st exam |
25 | 徐詮亮老師 |
| 2nd Exam2nd Exam 2nd exam |
25 | 何若瑄老師 |
| 3rd Exam3rd Exam 3rd exam |
25 | 邱致穎老師 |
| 出席與上課表現出席與上課表現 Attendance and class performance |
15 | |
| 校外參訪或校內演講出席暨心得報告校外參訪或校內演講出席暨心得報告 Off-campus visits or on-campus lectures and experience reports |
5 |
