1.課程目標 (Course Objectives):應用有機、分析、生物及物理化學以探討食品組成份及其加工儲藏過程中之變化。
2.課程內涵 (Course Contents):使學生能將化學原理應用於食品系統中，從了解食品組成份及其加工、儲藏、運輸過程中之化學變化，進而確保產品品質、營養及安全，以奠定生產、品管、及研發的基礎能力，並透過食品成份的定性與定量方法之傳授，亦奠定食品檢驗分析的基礎能力。1. Course Objectives: Apply organic, analytical, biological and physical chemistry to explore changes in food components and processing and storage.
2. Course Contents: Enable students to apply chemical principles to food systems, understand the chemical changes in the processing, storage and transportation of food components, and thus ensure product quality, nutrition and safety, so as to lay the foundation The basic capabilities of production, quality control, and R&D, as well as the teaching of qualitative and quantitative methods of food ingredients, also lay the basic capabilities of food inspection and analysis.
應用有機、分析、生物及物理化學以探討食品組成份及其加工儲藏過程中之變化。
Apply organic, analytical, biological and physical chemistry to explore changes in food components and processing and storage.
最新食品化學 (最新修訂版或二版)，顏國欽總校閱等，陳建元修編，華格那圖書出版有限公司 (2022.07出版四刷)。
Latest Food Chemistry (Latest Revised Edition or Second Edition), National Director General of the National Academy of Sciences, etc., edited by Chen Jianyuan, Huagena Book Publishing Co., Ltd. (Four Brushes for Publishing in 2022.07).
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席與作業表現出席與作業表現 Attendance and performance |
20 | 上課態度及出席等 |
| 考試考試 exam |
60 | 2次小考、期中考與期末考 |
| 書面報告書面報告 Written Report |
20 |
