2162 - 食品工程
Food Engineering
教育目標 Course Target
Upon successful completion of this course, students should be able to:
(1) apply basic engineering mathematics concepts,
(2) utilize appropriate food engineering in the food industry.Overview of General Engineering Mathematics for Food Engineering;
Introduction to the Fundamental of Food Engineering
Upon successful completion of this course, students should be able to:
(1) apply basic engineering mathematics concepts,
(2) utilize appropriate food engineering in the food industry.Overview of General Engineering Mathematics for Food Engineering;
Introduction to the Fundamental of Food Engineering
參考書目 Reference Books
Introduction to Food Engineering (5rd ed.), R Paul Singh, Dennis R Heldman, Academic Press, 2014.
Introduction to Food Engineering (5th ed.), R Paul Singh, Dennis R Heldman, Academic Press, 2014.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
Midterm Midterm |
30 | |
|
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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Click the link below to view the detailed course plan
相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
必修-2157
|
食科系3A 徐詮亮 | 二/7,8[AG103] | 2-2 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2162
- 學分 Credit: 2-2
-
上課時間 Course Time:Thursday/7,8[AG101]
-
授課教師 Teacher:徐詮亮
-
修課班級 Class:食科系3B
-
選課備註 Memo:外系可於加退選時人工選修
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