NCHU Course Outline

Course Name	(中) 食品分析(2212)
	(Eng.) Food Analysis
Offering Dept	Department of Food Science and Biotechnology
Course Type	Required			Credits	2	Teacher	SHEHN-SZ CHIANG et al.
Department	Department of Food Science and Biotechnology / Undergraduate			Language	Chinese	Semester	2025-FALL
Course Description	主要介紹分析食品中成分與品質的各種技術和方法，提供在實驗室中進行食品質量控制、研發及研究所需的基礎知識和技能。
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
本課程將以學理介紹為基礎。讓學生從試驗物質的採樣開始，了解食品分析技術與儀器分析原理，並指導結果與數據的判讀。	1.Have knowledge and skill in food science and biotechnology 2.Understand the practice in food science and biotechnology 3.Cultivate the global vision in food science and biotechnology	60 20 20	Discussion Lecturing	Attendance Assignment Quiz
Course Content and Homework/Schedule/Tests Schedule
Week Course Content Week 1 食品分析與檢驗課程介紹 Course introduction of food analysis and inspection Week 2 實驗室安全 Laboratory safety Week 3 分析方法與結果之可信度 Sampling, food analysis, results reporting and confidence Week 4 實驗操作及人員安全 Experimental operation and personnel safety Week 5 食品中水分的測定 Determination of moisture in food Week 6 食品中碳水化合物的測定 Determination of carbohydrate in food Week 7 食品中脂質的測定 Determination of lipid in food Week 8 食品中蛋白質的測定 Determination of protein in food Week 9 期中考 Midterm Examination Week 10 礦物質和灰分的測定 Determination of mineral and ash Week 11 食品儀器分析:光度測定法 Instrumental analysis in Food:Photometry Week 12 食品儀器分析:層析法 Instrumental analysis in Food:Chromatography Week 13 食品儀器分析:質譜法 Instrumental analysis in Food:Mass spectrometry Week 14 食品儀器分析:電泳法 Instrumental analysis in Food:Electrophoresis Week 15 食品添加物檢驗: 防腐劑與抗氧化劑的檢驗 Test of Food Additive: Preservatives and Antioxidants Week 16 食品添加物檢驗: 保色劑與漂白劑的檢驗 Test of Food Additive: Color fasting agents and bleaching agents 食品添加物檢驗: 人工甜味劑與殺菌劑的檢驗 Test of Food Additive: Artificial sweeteners and Bactericides 期末考 Final Examination self-directed learning
Evaluation
期中報告40%，期末考40%，隨堂考10%，出席率10%
Textbook & other References
新編食品分析與檢驗(二版新修訂版)主編：陳炳輝。作者：楊登傑、謝秋蘭、陳炳輝、江淑華、藍群傑、林錫斌、朱正明、林鵬翔、李煜玲、梁哲豪、施明智、傅偉光、蔡佳芬、陳石松、蕭泉源、高彩華、蔡政融、蔡宗佑、陳邦元
Teaching Aids & Teacher's Website
Office Hours
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Update Date, year/month/day：None	Printed Date, year/month/day：2026 / 5 / 12
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