| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
了解奈米科技在食品工業的發展，以及相關奈米科技的原理與應用
|
| 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 |
|
|
| Lecturing |
| Networking / Distance Education |
|
| Attendance |
| Written Presentation |
| Oral Presentation |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
課程介紹與奈米科技簡介 |
| Week 2 |
奈米技術應用於中藥研究 |
| Week 3 |
奈米材料製備技術 |
| Week 4 |
奈米材料的特性及應用範疇 |
| Week 5 |
奈米化產品的分析-顯微分析儀器 |
| Week 6 |
奈米科技在食品的應用 |
| Week 7 |
奈米乳化技術在食品的應用 |
| Week 8 |
奈米科技在食品檢測的應用 |
| Week 9 |
期中報告 |
| Week 10 |
奈米科技在發酵工業的應用 |
| Week 11 |
奈米科技在包裝材料的應用 |
| Week 12 |
奈米澱粉製備與應用 |
| Week 13 |
奈米纖維素的製備與應用 |
| Week 14 |
奈米複合材料的開發與應用 |
| Week 15 |
奈米綠茶萃取物的生醫應用 |
| Week 16 |
奈米粒子生物安全物概論
期末分組報告 1 _奈米產品的研發與應用
期末分組報告 2 _奈米產品的研發與應用 |
self-directed
learning |
|
|
| Evaluation |
1.上課內容之筆記 (每次下課繳交當次上課筆記) 40%
2.期中報告(20%)、期末報告 (30%)
3.出席 10% |
| Textbook & other References |
Nanotechnology in Food Products. Leslie A. Pray – 2009
Nanotechnologies in Food. Qasim Chaudhry, Laurence Castle, Richard Watkins – 2010
|
| Teaching Aids & Teacher's Website |
iLearning
microsoft-teams
|
| Office Hours |
週一下午5-6點
|
| Sustainable Development Goals, SDGs(Link URL) |
| 02.Zero Hunger | include experience courses：N |
|