NCHU Course Outline

Course Name	(中) 穀類加工(3264)
	(Eng.) Cereal Processing
Offering Dept	Department of Food Science and Biotechnology
Course Type	Elective			Credits	2	Teacher	PO-YUAN CHIANG
Department	Department of Food Science and Biotechnology / Undergraduate			Language	Chinese	Semester	2026-SPRING
Course Description	穀類是人類主食作物之一，組成分是以碳水化合物為主，含豐富蛋白質、粗脂質及各種營養成分，如何加工、利用及研發是本課程之授課目標；本課程針對各種穀類原料之組成分、理化特性加工特性並依日常生活、專業食品公司多元化穀類產品進行加工技術與研發介紹；另課程配合演講、參訪以達到穀類加工專業學習之目的。
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
1.使學生了解穀類原料、農藝特性、組成分及加工特性 2.使學生了解穀類微細構造、生理及儲存技術 3.使學生了解各種穀類加工(製品)技術與應用 4.使學生了解穀類製品研發及市場發展	1. 2. 3. 4.	50 20 15 15	topic Discussion / Production Visit Discussion Other Lecturing	Written Presentation Attendance Assignment Quiz Other
Course Content and Homework/Schedule/Tests Schedule
Week Course Content Week 1 1.穀類原料、農藝特性、組成分及微細構造 2.穀類儲存及澱粉分離技術 3.穀類澱粉之理化性質及加工特性 4.烘烤加工技術(麵包、蛋糕、小西餅)與應用 5.米食加工技術(米粒、漿團)與應用 6.豆類加工技術(紅豆、綠豆、黃豆、黑豆、花生)與應用 7.麵條加工技術(白麵、黃鹼麵、速食麵)與應用 8.米菓與休閒食品加工技術與應用 9.花生加工技術與應用 10.即食穀類(沖泡式) 加工技術與應用 11.發酵加工技術與應用 12.澱粉糖及修飾澱粉加工技術與應用 ※ 1.澱粉分離及基本特性分析 2.校外參訪 3.專家(主題演講) Week 2 Week 3 Week 4 Week 5 Week 6 Week 7 Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15 Week 16 self-directed learning
Evaluation
1.出席20% 2.上課學習、互動20% 3.參訪&專家演講報告20% 4.期末考40%
Textbook & other References
Teaching Aids & Teacher's Website
自編講義教材
Office Hours
周三、四 下午 4:00~6:00
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 / 6 / 24
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