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: processing characteristics and principles of plant-based raw materials, case guidance and practical training:
1. Characteristics and principles of fruit and vegetable processing: Obtain the principles of fruit and vegetable processing, and explain it with product examples in the later stage of the course, so that students can understand the relevant knowledge of fruit and vegetable processing.
2. Grain processing characteristics and principles: Obtain the principles of fruit and vegetable processing, and explain it with product examples in the later stage of the course, so that students can understand the relevant knowledge of grain processing.
2. Case guide lists related research and development and marketing cases for food and beverages to deepen your impression.
3. The practice part sets the topic in the course unit for group discussion, and intersperses the sub-group training to practice the practice ability, so that students are familiar with the simple processing characteristics of fruits and vegetables and grains, and experiences the summary results report at the end of the period, and supports processing raw material learning and other studies. Related knowledge of doors. Let us understand the differences in processing suitability of fruits and vegetables and grains, and have a further understanding of the process of different fruits and vegetables and grains.
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 self-editoring
Reference books:
(1) Book Name: Fruit and Vegetable Processing Theory and Practice, Author: Lin Xinbang Publisher: Jinming Book Co., Ltd., 2010, ISBN: 9789866575273
(2) Book name: the simple codes behind the craft of everyday cooking, author: Michael Ruhlman, Publisher: SIMON & SCHUSTER U.S.A. 2009
(3) Book name: 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 Regular achievements |
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 Go to the stage and report in person |
20 |
