近年來香辛料之使用愈來愈普遍，為使學生能針對目前常用之食品用香辛料，針對其基本特性、食品應用及生理機能性有通盤性的了解；本課程會針對香辛料之歷史與沿革、種類及使用方式、各國常用之單品香料介紹(包括其生產地區、應用方式及機能特性等)等詳加介紹。In recent years, the use of spices has become more and more common. In order to enable students to have a comprehensive understanding of spices used in the current commonly used foods, their basic characteristics, food applications and physiological functions; this course will provide detailed introductions to the history and history of spices, types and usage methods, and introductions of single spices commonly used in various countries (including their production areas, application methods and functional characteristics, etc.).
本人編撰課程講義及影片
I compile the lectures and videos of courses and
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時出席平時出席 Attendance at ordinary times |
20 | |
| 實習操作實習操作 Actual operation |
30 | |
| 期末考期末考 Final exam |
50 |
