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。

By taking this course, you will become familiar with the product types and characteristics of dairy products, egg products and meat products, from farm to table, animal species to final products, and understand the processing technology principles of eggs, dairy products and meat products, as well as dairy, meat and egg food factory equipment. At the same time, by mastering the understanding and principles of the properties and equipment of various livestock processing raw materials, students will have a deeper understanding of the changes in physical and chemical properties of the processing process and their nutrition. In addition, through the processing process, students will learn the quality control factors of each processed livestock product, and ultimately achieve the goal of making good-quality processed livestock food. Finally, it will introduce new product information on dairy, meat and egg products that are common at home and abroad recently, so as to grasp the trend of the livestock product 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。

By taking this course, students can become familiar with the types and processing technology principles of livestock products (milk, meat and eggs). At the same time, by mastering the characteristics of various types of livestock processed raw materials, students can have a deeper understanding of the changes in physical and chemical properties during the processing process and their nutrition. In addition, students can learn the quality control factors of each processed livestock product through the processing process, and ultimately achieve good-quality processed livestock foods.

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 Science (edited by Lin Qingwen, Huaxiangyuan Publishing House).
2. Egg processing science (edited by Zhang Shengshan, Huaxiangyuan Publishing House).
3. Meat processing theory and application (compiled by Chen Mingzao, Yixuan Publishing House)