| 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. 學習食品加工專業知識
2. 提升食品加工技術應用及發揮
3. 學習產品製備及研發
4. 提升團隊合作及創新力 |
| 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 |
|
|
| topic Discussion / Production |
| Lecturing |
| Other |
| Practicum |
| Discussion |
| Exercises |
| Visit |
|
| Internship |
| Other |
| Quiz |
| Study Outcome |
| Assignment |
| Oral Presentation |
| Attendance |
| Written Presentation |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
1. 課程介紹
2. 蛋之鹼凝膠原理與皮蛋製作
3. 米食加工原理與米粒類產品製作
4. 罐頭加工原理與開罐檢驗
5. 烘焙加工原理與麵包製作
6. 膨發加工原理與爆米花(穀類)製作
7. 蛋之熱凝固性質與布丁製作
8. 實習期中考&課程介紹(II)
9. 蔬果滲透壓原理與蜜餞製作
10. 肉類煉製品加工原理與貢丸製作
11. 流動層造粒原理與機能食品研發
12. 蛋之起泡性與蛋糕製作
13. 肉品加工原理與叉燒肉製作
14. 小麥加工特性與麵條製作
15. 期末分組產品發表、報告 |
| Week 2 |
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| Week 3 |
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| Week 4 |
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| Week 5 |
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| Week 6 |
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| Week 7 |
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| Week 8 |
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| Week 9 |
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| Week 10 |
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| Week 11 |
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| Week 12 |
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| Week 13 |
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| Week 14 |
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| Week 15 |
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| Week 16 |
|
self-directed
learning |
|
|
| Evaluation |
1. 出席
2. 實習報告
3. 期中考試
4. 實習產品(研發)成果發表
|
| Textbook & other References |
|
| Teaching Aids & Teacher's Website |
實用食品加工實習手冊(江伯源、柯文慶，1998)
|
| Office Hours |
周三、四 PM 4:00~6:00
|
| Sustainable Development Goals, SDGs(Link URL) |
| | include experience courses：N |
|