| 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的原理並經實際操作以體會製造過程的細節與相關器械的使用技巧。
|
| 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 |
| 4.Train the ability of logic thinking, communication, and cooperation |
|
|
| Lecturing |
| Practicum |
| Discussion |
|
| Quiz |
| Study Outcome |
| Assignment |
| Oral Presentation |
| Attendance |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
冷凍原理與最大冰晶生成帶測定 |
| Week 2 |
食品乾燥原理及水活性測定 |
| Week 3 |
殺菁原理與過氧化酵素測定 |
| Week 4 |
蔬果的凝膠原理及果醬之製造 |
| Week 5 |
發酵原理與乳酸飲料之製造 |
| Week 6 |
蛋之熱凝固性質及布丁製作 |
| Week 7 |
食品褐變及其防止與食品色澤的測定 |
| Week 8 |
實習期中考 |
| Week 9 |
發酵原理與水果酒之製造 |
| Week 10 |
豆類加工原理與豆花之製作 |
| Week 11 |
冷凍加工的原理與冷凍芒果 |
| Week 12 |
穀類加工的原理與麵包之製作 |
| Week 13 |
蔬果醃製的原理與泡菜的製作 |
| Week 14 |
中式點心製作 |
| Week 15 |
罐頭產品製作 |
| Week 16 |
實習期末新產品發表
實習期末新產品發表
期末考 |
self-directed
learning |
|
|
| Evaluation |
1.期中考30%
2.作業30%
3.口頭報告5%
4.作品20%
5.出席狀況15%
|
| Textbook & other References |
|
| Teaching Aids & Teacher's Website |
實用食品加工實習手冊(中興大學教材)
E-Campus
|
| Office Hours |
| 週二下午5-6點 |
| Sustainable Development Goals, SDGs(Link URL) |
| | include experience courses：N |
|