| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
| 讓學生了解食品加工之理論與實務應用。 |
| 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 |
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| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
1.食品工業的特性與發展
2.食品的主成分介紹(一): 醣類、蛋白質
3.食品的主成分介紹(二): 脂質、礦物質、維生素
4.食品組成的營養觀念(一): 醣類、蛋白質
5.食品組成的營養觀念(二): 脂質、礦物質、維生素
6.影響食品品質的因素及其測量方式
7.食品腐敗因子及相關控制方式
8.期中考
9.Confectionery and Chocolate products
10.Fats & Oils
11.Fermentations and Other uses of Microorganisms
12.Food Additives
13.台灣目前健康食品的種類及製造
14.期末考
15. 自主學習:閱覽教師指定之產業及學術相關多媒體資料
16自主學習:閱覽教師指定之產業及學術相關多媒體資料 |
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self-directed
learning |
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| Evaluation |
1.小考
2.作業
3.出席率
4.期中考
5.期末考 |
| Textbook & other References |
1.Food Science, Norman N. Potter, Joseph H. Hotchkiss – 1998
2.Norman N. Potter, Food Science 4th Ed. AVI |
| Teaching Aids & Teacher's Website |
| E-Campus |
| Office Hours |
溫曉薇老師：週二下午5-6點
謝昌衛老師：週二下午1:00 ~ 4:00 |
| Sustainable Development Goals, SDGs(Link URL) |
| 02.Zero Hunger | include experience courses：N |
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