6764 - 食品酵素學
Food Enzymology
教育目標 Course Target
學習酵素的性質、結構、活性、動力學、反應機構、和調控等基本理論，以及酵素分離純化與工業化製備的技術，並瞭解酵素應用於食品工業之實務。
酵素基本性質、酵素純化、酵素動力學、酵素反應機構、酵素調控、及食品應用酵素技術
Learn basic theories such as the properties, structure, activity, motivation, reaction mechanism, and regulation of enzymes, as well as the technology of enzyme separation purification and industrial preparation, and understand the application of enzymes in the food industry.
Basic properties of enzymes, enzyme purification, enzyme dynamics, enzyme reaction mechanism, enzyme regulation, and enzyme technology for food applications
參考書目 Reference Books
1.fundamentals of enzymology.(2nd ed). 1989. Nicholase C. Price, and Lewis Stevens.
2.Handbook of Food Enzymology,2002.John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong
3.Methods in Enzymology (期刊)
1. Fundamentals of energymology.(2nd ed). 1989. Nicholase C. Price, and Lewis Stevens.
2.Handbook of Food Enzymology, 2002.John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong
3.Methods in Enzymology (Journal)
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
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期中考 Midterm exam |
50 | |
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期末報告 Final report |
40 | |
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出席與課堂表現 Attendance and class performance |
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: 6764
- 學分 Credit: 0-2
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上課時間 Course Time:Wednesday/3,4[AG121]
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授課教師 Teacher:謝陸盛
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修課班級 Class:食科系4,碩1,2
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選課備註 Memo:大四可上修
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