6770 - 食品儀器分析
Food Instrumental Analysis
教育目標 Course Target
本課程的目的是讓學生獲得廣泛的儀器分析化學知識，培養他們的實驗技能和問題解決能力，並應用所學知識解決實際的化學分析問題。同時，藉著理解和掌握各種專業技術的原理和操作，學生將能夠進行準確、靈敏和可靠的化學分析，並在食品科學研究、藥物開發、環境保護等領域做出貢獻。
The purpose of this course is to enable students to gain extensive instrument analytical chemistry knowledge, cultivate their experimental skills and problem-solving skills, and apply the knowledge learned to solve actual chemistry analysis problems. At the same time, by understanding and mastering the principles and operations of various professional technologies, students will be able to conduct accurate, sensitive and reliable chemical analysis, and make contributions in food science research, drug development, environmental protection and other fields.
課程概述 Course Description
針對食品中主要成分、微量成分、食品添加物、食品污染物等常用各項分析儀器之分析原理、儀器操作、圖譜判讀及實例應用等進行詳細說明。
Detailed explanation of the analysis principles, instrument operation, diagram reading and example applications of common analytical instruments such as main ingredients, trace ingredients, food additives, food contaminants, etc. in food.
參考書目 Reference Books
自編講義
Self-edited lecture
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
平時考核 Regular assessment |
30 | |
|
期中考 Midterm exam |
40 | |
|
期末報告 Final report |
30 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6770
- 學分 Credit: 3-0
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上課時間 Course Time:Tuesday/5,6,7[AG121]
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授課教師 Teacher:梁志弘/林宏諭
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修課班級 Class:食科系4,碩1,2
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