2180 - 食品感官品評
Food Sensory Evaluation
教育目標 Course Target
食品感官品評乃以科學的方法藉著人的五官感覺，結合儀器分析檢測或是相關電子設備的輔助，用於檢測食品或其他物品之感官特性的科學。如何將上述所有的分析項目進行統計分析後，可得到食品本身感官特質數據之高可信度與相關性，即為本課程最終之目標與義涵。
Food sensory evaluation is a science that uses scientific methods to analyze and detect or assist in related electronic equipment through human senses through the human five senses, and uses the aid of human instruments to analyze and detect the sensory characteristics of food or other items. After statistical analysis of all the above analysis items, you can obtain the high credibility and correlation of the sensory characteristics data of the food itself, that is, it is the ultimate goal and connotation of this course.
課程概述 Course Description
確立一套有系統,可資依循的食品官能品質評估標準:
藉科學性的品評計劃與統計分析,以準確地評估食品的官能品質.
Establish a system-based food functional quality evaluation standard:
Scientific quality evaluation and statistical analysis are used to accurately evaluate the functional quality of food.
參考書目 Reference Books
食品感官品評學及實習(區少梅，4th ed. 華格納圖書公司)
Food sensory quality evaluation and practice (Zou Shaomei, 4th ed. Huagenna Book Company)
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中報告 Midterm Report |
40 | |
|
期末測驗 Final test |
40 | |
|
平時表現及出席率 Performance and attendance |
20 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2180
- 學分 Credit: 2-0
-
上課時間 Course Time:Friday/3,4[AG122]
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授課教師 Teacher:蔣慎思
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修課班級 Class:食科系3,4
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