| 國立中興大學教學大綱 |
| 課程名稱 (course name) |
(中) 食品工程(一)(3231) | ||||
| (Eng.) Food Engineering (I) | |||||
| 開課單位 (offering dept.) |
食生系 | ||||
| 課程類別 (course type) |
必修 | 學分 (credits) |
2 | 授課教師 (teacher) |
賴麗旭 |
| 選課單位 (department) |
食生系學士班 | 授課語言 (language) |
中文 | 開課學期 (semester) |
1141 |
| 課程簡述 (course description) |
本課程介紹食品工程中常見之基本原理，內容涵蓋單位與量綱、質量平衡、能量平衡與食品流體流動等主題。學生將學習質量與能量守恆定律、程序流程圖分析、相變化熱計算、食品流體黏度量測及流體輸送等核心概念，並透過課堂講授、實作練習及自主學習專題，培養分析與設計食品製程之工程基礎能力。 This course introduces the fundamental principles of food engineering, covering topics such as unit and dimensional analysis, mass and energy balances, and fluid flow in food systems. Students will learn key concepts including conservation laws, process flow diagram analysis, phase change energy calculations, viscosity measurement, and fluid transport. Through lectures, practice exercises, and an independent learning project, the course builds essential engineering skills for analyzing and designing food processing operations. | ||||
| 先修課程名稱 (prerequisites) |
食品加工學(一),食品加工學(二),食品加工學(一),食品加工學(一),食品加工學(二),食品加工學(二) | ||||
| 課程與核心能力關聯配比(%) (relevance of course objectives and core learning outcomes(%)) |
課程目標之教學方法與評量方法 (teaching and assessment methods for course objectives) |
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| 課程目標 | 核心能力 | 配比(%) | 教學方法 | 評量方法 | |||||||||
| 本課程旨在培養學生理解並應用食品工程中之單位轉換、質量平衡、能量平衡與流體輸送等基本原理，能針對食品加工流程進行系統化分析與簡易設計，並具備初步解讀與運用相關工程參數與公式之能力，以為後續食品工程進階課程與實務應用奠定基礎。 The objective of this course is to develop students' understanding and application of fundamental food engineering principles including unit conversion, mass balance, energy balance, and fluid transport. Students will be able to analyze food processing operations systematically, perform basic process design, and interpret engineering parameters and equations, laying the foundation for advanced studies and practical applications in food engineering. |
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| 授課內容(單元名稱與內容、習作/每週授課、考試進度-共18週) (course content and homework/tests schedule) |
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| 課程簡介及暖身活動 Course Introduction and Warm-up Activities | |||||||||||||
| 學習評量方式 (evaluation) |
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| 1. 翻轉教學影片及課前測驗 10% 2. 出席及課堂練習 10% 3. 3次考試 60% 4. 自主學習成果發表 20% 1. Flipped classroom videos and pre-class quizzes: 10% 2. Attendance and in-class exercises: 10% 3. Three examinations: 60% 4. Independent learning project presentation: 20% | |||||||||||||
| 教科書＆參考書目(書名、作者、書局、代理商、說明) (textbook & other references) |
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| 1. Fundamentals of Food Process Engineering, 4th ed. (by Romeo T. Toledo, 2018)(校方有電子書) 2. Introduction to Food Engineering, 5th Edition. (by Singh RP and Heldman DR, 2014)(校方有電子書，第6版預計2023年9月出版，不知校方是否會跟進購買) | |||||||||||||
| 課程教材（教師個人網址請列在本校內之網址） (teaching aids & teacher's website) |
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| 多媒體輔助教材 (含翻轉教學影片及課前測驗) Multimedia Supplementary Materials (including flipped classroom videos and pre-class quizzes) | |||||||||||||
| 課程輔導時間 (office hours) |
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| 授課教師: 每週四上午8:00-10:00 (請事先預約) 課程助教:依課程助教公告時間(每週2小時) Office hours (Teacher): Thursdays, 8:00–10:00 AM (by appointment) Office hours (Teaching Assistant): 2 hours per week, based on TA’s announced schedule | |||||||||||||
| 請尊重智慧財產權及性別平等意識，不得非法影印他人著作。 | 列印日期：2025 年 9 月 17 日 |