本課程之教學內容包含植物基原料加工特性與原理、案例導引與實作訓練三大部分：
1.蔬果加工特性與原理:獲得蔬果加工之原理，並在課程後段以產品實例進行說明，讓學生了解蔬果加工之相關知識。
2.穀類加工特性與原理:獲得蔬果加工之原理，並在課程後段以產品實例進行說明，讓學生了解穀類加工之相關知識。
2.案例導引則列舉食品及餐飲相關研發與行銷案例，以加深印象。
3.實作部分則於課程單元之中設定主題進行小組討論，並穿插分組訓練實作能力，使學生熟悉蔬果與穀類簡易加工特性，並於期末驗收總結成果報告，且支援加工原料學等學門之相關知識。使了解蔬果與穀類在加工適性上的差異性，並針對不同的蔬果與穀類加工產品製程有進一步的了解。The teaching content of this course includes three parts: plant-based raw material processing characteristics and principles, case guidance and practical training:
1. Characteristics and principles of fruit and vegetable processing: Obtain the principles of fruit and vegetable processing, and explain them with product examples at the end of the course, so that students can understand the relevant knowledge of fruit and vegetable processing.
2. Characteristics and principles of cereal processing: Obtain the principles of vegetable and fruit processing, and illustrate them with product examples at the end of the course, so that students can understand the relevant knowledge of cereal processing.
2. The case guide lists food and catering-related R&D and marketing cases to deepen the impression.
3. In the practical part, topics are set in the course units for group discussions and interspersed with group training to train practical abilities, so that students are familiar with the simple processing characteristics of fruits, vegetables and cereals, and will accept and summarize the results report at the end of the period, and support the study of processing raw materials and other studies. Door-related knowledge. To understand the differences in processing suitability of fruits, vegetables and cereals, and to have a better understanding of the different processes for processing fruits, vegetables and cereals.
教科書：教師自編講義
參考書籍:
(1) 書 名 : 蔬果加工理論與實務, 作者: 林欣榜 出版社: 金名圖書有限公司，2010，ISBN: 9789866575273
(2) 書名:the simple codes behind the craft of everyday cooking, 作者:Michael Ruhlman, 出版社:SIMON & SCHUSTER U.S.A. 2009
(3) 書名: Fruit and Vegetable Processing: Improving Quality, 作者: Wim Jongen, 出版社:CRC, 2002, ISBN: 978-0849315411
Textbook: Teacher’s own handouts
Reference books:
(1) Book title: Theory and practice of vegetable and fruit processing, Author: Lin Xinbang Publisher: Jinming Book Co., Ltd., 2010, ISBN: 9789866575273
(2) Book title: the simple codes behind the craft of everyday cooking, Author: Michael Ruhlman, Publisher: SIMON & SCHUSTER U.S.A. 2009
(3) Book title: Fruit and Vegetable Processing: Improving Quality, author: Wim Jongen, publisher: CRC, 2002, ISBN: 978-0849315411
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 midterm exam |
25 | |
| 期末考期末考 final exam |
25 | |
| 平時成績平時成績 usual results |
20 | |
| 出席與課堂表現出席與課堂表現 Attendance and Class Performance |
10 | |
| 上台與書面報告上台與書面報告 Taking the stage and writing reports |
20 |
