6754 - 高等食品加工學

Advanced Processing of Food Product

教育目標 Course Target

先由先進之食品基礎著手，再進一步介紹有關食品冷凍、殺菌、保存、包裝等各領域的最新尖端知識之原理與方法。以大學時所教授之基本食品加工學知識為基礎，進一步深入教授有關食品冷凍、殺菌、保存、包裝等各領域的最新尖端知識與科技，讓學生能與世界先進潮流同步，了解學習到食品加工領域最新的知識。

Start with the advanced food foundation, and then further introduce the latest cutting-edge knowledge about food refrigeration, sterilization, preservation, packaging and other fields. Based on the basic food processing knowledge taught at the university, we further teach the latest cutting-edge knowledge and technology in various fields such as food refrigeration, sterilization, preservation, packaging, etc., so that students can synchronize with the world's advanced trends and learn the latest knowledge from the food processing field.

參考書目 Reference Books

1. Smith, J. S. and Hui, Y. H. (2004) Food Processing - Principles and Applications, Blackwell
Publishing, Oxford, UK.
2. 以教師上課編輯講義為主

1. Smith, J. S. and Hui, Y. H. (2004) Food Processing - Principles and Applications, Blackwell
Publishing, Oxford, UK.
2. Mainly on the teacher's editing and lectures in class

評分方式 Grading

評分項目
Grading Method		 配分比例
Percentage		 說明
Description
期中考試
Midterm exam
 20
期末考試
Final exam
 20
讀書報告
Reading Report
 25
課後習題
Post-course topics
 35

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: 6754
  • 學分 Credit: 3-0
  • 上課時間 Course Time:
    Monday/8,9,Wednesday/9[食加廠]
  • 授課教師 Teacher:
    邱致穎
  • 修課班級 Class:
    食科系4,碩1,2
  • 選課備註 Memo:
    大四可修。
選課狀態 Enrollment Status
目前選課人數 Current Enrollment: 7 人
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