| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
| To learn the advanced food processing technologies. |
|
|
| topic Discussion / Production |
| Visit |
| Exercises |
| Discussion |
|
| Written Presentation |
| Attendance |
| Oral Presentation |
| Assignment |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
Introduction and warm-up activities |
| Week 2 |
Review on Thermal Preservation (including reaction kinetics concept) 1 |
| Week 3 |
Review on Thermal Preservation (including reaction kinetics concept) 2 |
| Week 4 |
Review on Thermal Preservation (including reaction kinetics concept) 3 |
| Week 5 |
Aseptic, Semi-Aseptic and Sous Vide Processing 1 |
| Week 6 |
Aseptic, Semi-Aseptic and Sous Vide Processing 2 |
| Week 7 |
Electromagnetic Radiant Energy Processing 1 |
| Week 8 |
Electromagnetic Radiant Energy Processing 2 |
| Week 9 |
Food Irradiation |
| Week 10 |
High Pressure Processing |
| Week 11 |
MAP and other non-thermal 1 |
| Week 12 |
MAP and other non-thermal 2 |
| Week 13 |
Active and intelligent packaging |
| Week 14 |
Plant Visit 1 |
| Week 15 |
Plant Visit 2 |
| Week 16 |
Presentation on self-directed learning |
self-directed
learning |
01.Participation in professional forums, lectures, and corporate sharing sessions related to industry-government-academia-research exchange activities.
03.Preparing presentations or reports related to industry and academia.
依據課堂上的說明，完成以下任務:
1. 閱讀教師指定教材及影片，並完成一張「加工技術比較表」
2.「品質 vs. 時間」活動學習單
3. 繪製一張流程圖：加工 → 包裝 → 儲存 → 消費，標出：哪些問題在加工解決？哪些留給包裝處理？
4. 依據情境任務，選擇加工 × 包裝方式，並說明你最在意的風險是什麼？如果成本受限，你會犧牲哪一項？
5. 自主學習成果發表-小組彙報與反思 |
|
| Evaluation |
Attendance and In class practices 50%
Plant visit 25%
Self-directed learning 25% |
| Textbook & other References |
1. Nonthermal processing in agri-food-bio sciences : sustainability and future goals. / edited by Anet Rezek Jambrak. Cham : Springer International Publishing : Imprint: Springer, 2022.(e-Book)
2. Non-thermal processing of foods / edited by O. P. Chauhan. Boca Raton, FL: CRC Press, an imprint of Taylor & Francis Group, 2019
3. Advances in food processing technology / edited by Jingdun Jia, Donghong Liu, Haile Ma. Singapore : Springer Singapore: Imprint: Springer, 2019. (e-Book)
4. Active Packaging for Various Food Applications. Edited M. Selvamuthukumaran. Boca Raton: CRC Press. 2022.
5. Recent SCI Articles |
| Teaching Aids & Teacher's Website |
| i-Learning多媒體輔助教材 |
| Office Hours |
| 每週三 8:00-10:00 (請事先預約) |
| Sustainable Development Goals, SDGs(Link URL) |
| 01.No Poverty 02.Zero Hunger 03.Good Health and Well-Being 07.Affordable and Clean Energy 12.Responsible Consumption | include experience courses：N |
|