透過修習此門課，熟悉乳製品、蛋製品及肉製品的產品種類及特色，從農場到餐桌環節，動物性品種到最終產品，了解蛋品、乳品及肉品的加工技術原理、及乳肉蛋食品工廠設備。同時藉由掌握各類畜產加工原料特性及設備的認識與原理，讓學生對於加工過程之物理及化學等特性的變化與其營養有更深入的了解，此外藉由加工過程學習每項畜產加工品之品質管控因子，最終達到製成良好品質之畜產加工食品，最終，介紹近期國內外常見的乳品肉品及蛋製品的新產品資訊，藉此掌握畜產品市場的潮流。Through this course, we are familiar with the product types and characteristics of dairy products, egg products and meat products, from farm to table festivals, animal products to final products, and understand the processing technology principles of eggs, dairy products and meat products, as well as dairy and egg food factory equipment. At the same time, by mastering the characteristics of various types of livestock processing raw materials and equipment, students can have a deeper understanding of the changes in the physical and chemical characteristics of the processing process and their nutrition. In addition, by learning the quality control factors of each animal processed product through the processing process, they finally achieve good quality livestock processed foods. Finally, they introduce the new product information of dairy meat and egg products that are common at home and abroad recently, thereby mastering the trend of the livestock market.
透過修習此門課，讓學生熟悉畜產品(乳、肉及蛋)之種類與加工技術原理。同時藉由掌握各類畜產加工原料之特性，讓學生對於加工過程之物理及化學等特性的變化與其營養有更深入的了解，此外藉由加工過程學習每項畜產加工品之品質管控因子，最終達到製成良好品質之畜產加工食品。
Through this course, students can become familiar with the types of livestock products (milk, meat and eggs) and the principles of processing technology. At the same time, by mastering the characteristics of various types of livestock processing raw materials, students can have a deeper understanding of the changes in the physical and chemical characteristics of the processing process and their nutrition. In addition, by learning the quality control factors of each animal processed product through the processing process, they can finally achieve good quality livestock processed food.
1.乳品加工學(華香園出版社 林慶文編著) 。
2.蛋品加工學(華香園出版社 張勝善編著) 。
3.肉品加工理論與應用(藝軒出版社 陳明造編著)
1. Dairy processing (edited by Lin Qingwen, Huaxiangyuan Publishing House).
2. Egg processing learning (edited by Zhang Shengshan, Huaxiangyuan Publishing House).
3. Meat processing theory and application (edited by Chen Mingzao, Art Publishing House)
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Midterm exam |
30 | 筆試 |
| 期末考期末考 Final exam |
30 | 筆試 |
| 平時成績平時成績 Regular achievements |
40 | 出席率等 |
