2096 - 蛋品加工學
Egg Technology
教育目標 Course Target
本課程分三部分授課，一、蛋雞飼養技術及雞蛋生產之古今變遷。二、雞蛋生化學(Egg Science & Biochemistry)藉了解雞蛋之基本構造、組成分及各成分之生化機能特性，三、然後進一步探討雞蛋加工技術(Egg Technology)，包括洗選蛋與液體蛋生產加工、保存技術，傳統蛋製品加工，鴨蛋、鵪鶉蛋產品，以及新產品及未來蛋品成分之高價值應用開發等。
This course is taught in three parts: 1. The ancient and modern changes in laying hen raising technology and egg production. 2. Egg Biochemistry (Egg Science & Biochemistry) is based on understanding the basic structure, composition and biochemical functional characteristics of each component. 3. Then further explore egg processing technology (Egg Technology), including washed egg and liquid egg production, processing and preservation technology, traditional egg product processing, duck egg and quail egg products, as well as new products and high-value application development of future egg ingredients.
參考書目 Reference Books
1.Stadelman, W.J. 1992. Egg Science and Technology.
2.佐藤 泰. 1990. 食卵的科學與利用.
3.林慶文.1991. 蛋之化學與利用.
4.張勝善. 1986. 蛋品加工學.
1.Stadelman, W.J. 1992. Egg Science and Technology.
2. Sato Tai. 1990. The science and utilization of egg eating.
3. Lin Qingwen.1991. Chemistry and Utilization of Eggs.
4. Zhang Shengshan. 1986. Egg Processing.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中考 midterm exam |
45 | |
|
期末考 final exam |
45 | |
|
平時與實習 Daily life and internship |
10 |
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
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2096
- 學分 Credit: 0-2
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上課時間 Course Time:Tuesday/7,8
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授課教師 Teacher:周繼發
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修課班級 Class:畜產系2-4
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選課備註 Memo:大四優先
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