| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
1. 使學生瞭解畜產品的種類，處理、特性及保存方法，並使學生知道如何對畜產品原料加以分級及評估 To teach students having knowledge of appropriate handling and utilizing of animal product and materials
2. 學生研讀相關科學文獻之能力。To educate students reading the relevant scientific references
|
| 1.Animal science expertise and academic ethics. |
| 2.Animal biotechnology research ability |
| 3.Care, respect for life and promoting animal welfare |
| 4.Teamwork and coordination skills |
|
|
|
| Assignment |
| Oral Presentation |
| Written Presentation |
| Quiz |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
Meat as a food |
| Week 2 |
Structure, Composition, and Development of Animal Tissues |
| Week 3 |
Muscle Contraction and Energy Metabolism |
| Week 4 |
Principles of Animal Handling and Harvesting |
| Week 5 |
Conversion of Muscle to Meat: Biochemistry of Meat Quality Development |
| Week 6 |
Properties of Fresh Meat |
| Week 7 |
Meat Merchandising |
| Week 8 |
Principles of Meat Processing |
| Week 9 |
Microbiology of Meat |
| Week 10 |
Deterioration, Preservation and Storage of Meat |
| Week 11 |
Palatability and Cookery of Meat |
| Week 12 |
Nutritive Value of Meat |
| Week 13 |
Meat Inspection and Food Safety |
| Week 14 |
Meat Grading and Evaluation |
| Week 15 |
Electronic Assessment of Carcasses and Fresh Meat |
| Week 16 |
By- Products of the Meat Industry
Class discussion 1
Class discussion 2 |
self-directed
learning |
|
|
| Evaluation |
期中考50％，期終考50％
midterm 50%, final exam 50%
|
| Textbook & other References |
J. R. Romans et al., 1994 ”The Meat We Eat” Interstate publisher, USA
Hedrick. ”Principles of Meat Science”
|
| Teaching Aids & Teacher's Website |
上課講義
Scientific Journal Articles
|
| Office Hours |
由同學與指導老師另行約定。
By appointment |