NCHU Course Outline

Course Name	(中) 高等食品化學(二)(8141)
	(Eng.) Advanced Food Chemistry (II)
Offering Dept	Department of Food Science and Biotechnology
Course Type	Elective			Credits	3	Teacher	CHAU,CHI-FAI
Department	Department of Food Science and Biotechnology / Ph.D			Language	Chinese	Semester	2026-SPRING
Course Description	本課程為高等食品化學(一)的進一步延伸，側重食品成分在不同加工條件下的化學變化，探討食品添加劑、活性成分、食品降解與劣化機制等，並結合最新研究與實際應用，如：活性成分化學、食品代謝、食品新穎技術、分子感官科學與生物利用度等。此外，課程將會靈活依科學最新發展，介紹食品生物活性、發酵機制、食品安全等議題，使學生掌握前沿食品化學技術。課程規劃希望能夠提升學生對食品化學的專業知識，並幫助能培養研究能力。 This course focuses on the chemical transformations of food components under various processing conditions. It covers food additives, bioactive compounds, degradation mechanisms, and quality deterioration. Additionally, it integrates recent research topics and practical applications, including food novel food technologies, molecular sensory science, food metabolism, and bioavailability. The course also introduces food bioactivity, fermentation mechanisms, and food safety concerns, equipping students with cutting-edge knowledge in food chemistry.
Prerequisites

Relevance of Course Objectives and Core Learning Outcomes(%)			Teaching and Assessment Methods for Course Objectives
Course Objectives	Competency Indicators	Ratio(%)	Teaching Methods	Assessment Methods
• 透過對科學文獻、科學發展的互動討論進行，激發課堂內的意見和觀點的交換。(Through interactive discussions on scientific literature and scientific developments, stimulate the exchange of opinions and perspectives in the classroom) • 探討食品成分在各種處理或加工條件下的變化。(Investigate the chemical changes of food components under different processing conditions) • 了解食品降解、氧化與品質劣化的機制與應對策略。(Understand food degradation, oxidation, and quality deterioration mechanisms and their control strategies) • 研究食品活性成分與健康效益，如：多酚、胜肽、植化素等。(Study bioactive food components and their health benefits, such as polyphenols, peptides, and phytochemicals) • 深入食品感官與風味化學，了解其作用機制與應用。(Explore food sensory properties and flavor chemistry, including their mechanisms and applications) • 學習食品化學的前沿技術，如：活性成分化學、食品新穎技術、發酵應用、生物轉化等。(Learn about emerging technologies in food chemistry, such as bioactive ingredients, novel food technologies, fermentation applications, and biotransformation)
Course Content and Homework/Schedule/Tests Schedule
Week Course Content Week 1 食品化學的高等概念與應用 Advanced Concepts and Applications in Food Chemistry Week 2 食品加工中的化學變化與反應機制 Chemical Transformations in Food Processing Week 3 食品氧化與降解反應：自由基理論與氧化控制 Oxidation and Degradation Reactions in Food: Free Radical Theory and Oxidation Control Week 4 食品穩定劣化的控制技術 Control Strategies for Food Deterioration and Stability Week 5 食品中酵素的作用與應用 Enzymatic Functions and Applications in Food Week 6 食品蛋白質酶解與功能性胜肽 Protein Hydrolysis and Functional Peptides Week 7 食品發酵與生物轉化技術 Food Fermentation and Biotransformation Technologies Week 8 食品活性成分與生物利用度 Bioactive Food Components and Their Bioavailability Week 9 食品多酚、植化素與抗氧化特性 Polyphenols, Phytochemicals, and Antioxidant Properties in Food Week 10 食品風味化學：揮發性化合物與風味形成 Flavor Chemistry: Volatile Compounds and Flavor Formation Week 11 風味釋放與感官科學 Flavor Release and Sensory Science Week 12 食品乳化與界面化學應用 Emulsification and Interfacial Chemistry in Food Week 13 食品膠體與膠凝技術 Food Colloids and Gelation Technologies Week 14 食品新穎科技與新興技術應用 Applications of Novel Food Technologies and Other Emerging Technologies Week 15 食品安全與化學污染物控制 Food Safety and Control of Chemical Contaminants Week 16 食品包裝材料的化學特性與遷移機制 Chemistry of Food Packaging Materials and Migration Mechanisms 研究論文分析與新興技術趨勢 Research Paper Analysis and Discussion on Emerging Trends 期末考試與總結 Final Examination and Course Summary self-directed learning
Evaluation
出席狀況、測驗、期末考 Attendance, quizzes, final exam
Textbook & other References
Fennema’s Food Chemistry, Fourth Edition, 2009, CRC Press. and scientific papers
Teaching Aids & Teacher's Website
Office Hours
Wednesday 1-6 pm
Sustainable Development Goals, SDGs(Link URL)
include experience courses：N

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Update Date, year/month/day：None	Printed Date, year/month/day：2026 / 4 / 16
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