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。
It starts with advanced food basics, and then further introduces the principles and methods of the latest cutting-edge knowledge in various fields such as food freezing, sterilization, preservation, and packaging. Based on the basic food processing knowledge taught in college, we further teach the latest cutting-edge knowledge and technology in various fields such as food freezing, sterilization, preservation, packaging, etc., so that students can keep pace with the world's advanced trends and learn the latest knowledge in the field of food processing.
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. Teachers mainly edit handouts during 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 book report |
25 | |
|
課後習題 After-school exercises |
35 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
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相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6754
- 學分 Credit: 3-0
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上課時間 Course Time:Monday/8,9,Wednesday/9[食加廠]
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授課教師 Teacher:邱致穎
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修課班級 Class:食科系4,碩1,2
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選課備註 Memo:大四可修。
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