本課程著重於食品組體學在食品安全監測、品質控制、食品來源追溯、加工優化及食品生物活性研究等子領域的最新進展，並強調轉錄組學、蛋白質組學及代謝組學在食品研究中的交叉應用。
課程特別關注層析質譜分析、化學計量學及機械學習工具的應用，幫助學生理解並駕馭大數據分析技術，以提昇其在食品科學中的整體研發與執行能力。This course focuses on the latest developments in food organization in the sub-fields of food safety monitoring, quality control, food source traceability, processing optimization and food bioactivity research, and emphasizes the redirection, protein and creditorship in food research Cross-apply in .
The course focuses specifically on the application of layered analytical quality analysis, chemistry and mechanical learning tools, helping students understand and master large-data analysis techniques to improve their overall research and development and execution capabilities in food science.
自編講義
參考資料
1. Valdés, Alberto, et al. "Foodomics: Analytical opportunities and challenges." Analytical Chemistry 94.1 (2021): 366-381.
2. Garcia-Perez, Pascual, et al. "Metabolomics and chemometrics: The next-generation analytical toolkit for the evaluation of food quality and authenticity." Trends in Food Science & Technology (2024): 104481.
3. Gupta, Manish Kumar, et al., eds. Integrative Omics: Concept, Methodology, and Application. Elsevier, 2024.
Self-edited speech
Reference data
1. Valdés, Alberto, et al. "Foodomics: Analytical opportunities and challenges." Analytical Chemistry 94.1 (2021): 366-381.
2. Garcia-Perez, Pascual, et al. "Metabolomics and chemistrys: The next-generation analytical toolkit for the evaluation of food quality and authenticity." Trends in Food Science & Technology (2024): 104481.
3. Gupta, Manish Kumar, et al., eds. Integrative Omics: Concept, Methodology, and Application. Elsevier, 2024.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時考核平時考核 Regular assessment |
30 | |
| 期中考期中考 Midterm exam |
35 | |
| 期末報告期末報告 Final report |
35 |
