介紹各種加工與保存的技術將農，畜，水產的原料製成方便食用的產品,並探討加工過程中品質的變化,分析糧食資源的利用以及討論自然環境的關係。Introduce various processing and preservation techniques to make raw materials from agriculture, livestock and aquatic products into easy-to-eat products, and explore the quality changes during the processing process, analyze the utilization of food resources and discuss the relationship between natural environments.
介紹農，畜，水產各類食品的加工方法，包括傳統的與各種新開發的加工技術, 並探討加工過程中品質的變化,分析原料資源的利用以及討論自然環境的關係。
Introduce the processing methods of various foods in agriculture, animal husbandry and aquatic products, including traditional and newly developed processing techniques, and explore the quality changes in the processing process, analyze the utilization of raw material resources, and discuss the relationship between natural environments.
食品加工學，徐詮亮編修，華格那圖書出版有限公司。
食品加工學，汪復進、張志陽、李上發 編著，文京出版社。
食品加工學－基礎篇&加工篇，賴滋漢、金安兒 編著，富林出版社。
新編食品加工，李錦楓 等著，匯華圖書出版有限公司。
Principles of food processing, 1997. Heldman, D.R. and Hartel,R.W. Chapman & Hall.
Food Processing Technology Principles and Practice, 2000. 2nd. Fellows, P.J. Woodhead Publishing Limited.
Food Processing, edited by Xu Qingliang, Huagena Book Publishing Co., Ltd.
Food processing, written by Wang Xiejin, Zhang Zhiyang, and Li Shang-chan, Wenjing Publishing House.
Food Processing - Basics & Processing, edited by Feng Zihan and Jin Anjung, Fulin Publishing House.
Newly edited food processing, Li Feng, waited, Hua Book Publishing Co., Ltd.
Principles of food processing, 1997. Heldman, D.R. and Hartel,R.W. Chapman & Hall.
Food Processing Technology Principles and Practice, 2000. 2nd. Fellows, P.J. Woodhead Publishing Limited.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 1st Quiz1st Quiz 1St quiz |
25 | 徐詮亮老師 |
| 2nd Quiz2nd Quiz 2ND quiz |
25 | 何若瑄老師 |
| 3rd Quiz3rd Quiz 3RD quiz |
25 | 邱致穎老師 |
| 出席和上課表現出席和上課表現 Attendance and class presentation |
15 | 同學無須請假，缺席1-3次 15分，缺席4次5分，缺席5次0分﹔ 遲到2次視同缺課1次。 |
| 心得報告心得報告 Experience report |
10 | 校外參訪或校內演講出席暨心得報告 |
