透過此門畜產品加工課程，從農場到餐桌環節，從動物性品種到最終產品，讓學生熟悉畜產品(乳品、肉品及蛋品)之產品的種類與特色說明、加工技術原理、及乳肉蛋食品工廠設備介紹。同時藉由掌握各類畜產加工原料特性及設備的認識與原理，讓學生對於加工過程之物理及化學等特性的變化與其營養有更深入的了解，此外藉由加工過程學習每項畜產加工品之品質管控因子，最終達到製成良好品質之畜產加工食品，最終，介紹近期國內外常見的乳品肉品及蛋製品的新產品資訊，藉此掌握畜產品市場的潮流。Through this livestock products processing course, from farm to table, from animal species to final products, students will be familiar with the types and characteristics of livestock products (dairy, meat and eggs), processing technology principles, and milk, meat and eggs. Introduction to food factory equipment. At the same time, by mastering the understanding and principles of the properties and equipment of various livestock processing raw materials, students can have a deeper understanding of the changes in physical and chemical properties of the processing process and their nutrition. In addition, students can learn the characteristics of each processed livestock product through the processing process. Quality control factors are ultimately used to produce good-quality livestock processed foods. Finally, new product information on dairy, meat and egg products that are common at home and abroad in the near future is introduced to grasp the trend of the livestock product market.
透過修習此門課，讓學生熟悉畜產品(乳、肉及蛋)之種類與加工技術原理。同時藉由掌握各類畜產加工原料之特性，讓學生對於加工過程之物理及化學等特性的變化與其營養有更深入的了解，此外藉由加工過程學習每項畜產加工品之品質管控因子，最終達到製成良好品質之畜產加工食品。
By taking this course, students can become familiar with the types and processing technology principles of livestock products (milk, meat and eggs). At the same time, by mastering the characteristics of various types of livestock processed raw materials, students can have a deeper understanding of the changes in physical and chemical properties during the processing process and their nutrition. In addition, students can learn the quality control factors of each processed livestock product through the processing process, and finally To achieve good quality livestock processed food.
1.自編講義
2.乳品加工學(華香園出版社 林慶文編著) 。
3..蛋品加工學(華香園出版社 張勝善編著) 。
4..肉品加工理論與應用(藝軒出版社 陳明造編著)
1. Self-compiled handouts
2. Dairy Processing Science (edited by Lin Qingwen, Huaxiangyuan Publishing House).
3. Egg Processing Science (edited by Zhang Shengshan from Huaxiangyuan Publishing House).
4..Meat Processing Theory and Application (Compiled by Chen Mingzao of Yixuan Publishing House)
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 midterm exam |
30 | |
| 期末考期末考 final exam |
30 | |
| 平時成績(出席率)平時成績(出席率) Regular results (attendance rate) |
40 |
