2173 - 食品科技基礎物理
Physical Principles in Food Science & Technology
教育目標 Course Target
使學生瞭解並熟悉基礎物理學及其在食品科技之相關應用，主要內容包括：力學、熱力學，及其在食品科技之相關應用，例如：基礎物理在食品加工工程之應用及食品物理性質之分析與測定。
Let students understand and familiarize themselves with basic physics and its related applications in food technology. The main contents include: force, thermal science, and related applications in food technology, such as: the application of basic physics in food processing engineering and analysis and determination of food physical properties.
參考書目 Reference Books
Essential University Physics (2nd Edition), Richard Wolfson.
Essential University Physics (2nd Edition), Richard Wolfson.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
1st quiz 1st quiz |
10 | |
|
Mid-term Mid-term |
20 | |
|
Final exam Final exam |
30 | |
|
Homework Homework |
20 | |
|
Attendance Attendance |
10 | |
|
校外參訪或校內演講出席暨心得報告 Off-campus visits or on-campus lectures and experience reports |
10 |
授課大綱 Course Plan
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2173
- 學分 Credit: 0-3
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上課時間 Course Time:Monday/3,4[AG203] Tuesday/5[AG204]
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授課教師 Teacher:徐詮亮
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修課班級 Class:食科系1-4
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