| Course Name |
(中) 高等食品化學(一)(6406) |
| (Eng.) Advanced Food Chemistry (I) |
| Offering Dept |
Department of Food Science and Biotechnology |
| Course Type |
Elective |
Credits |
3 |
Teacher |
CHAU,CHI-FAI |
| Department |
Department of Food Science and Biotechnology / Graduate |
Language |
Chinese |
Semester |
2025-FALL |
| Course Description |
本課程專注於食品成分的化學與物理化學特性，探討食品大分子的結構與功能性，深入分析醣類、蛋白質、脂質及其化學反應機制。涵蓋食品成分的分子交互作用、變性機制、功能特性與品質控制。此外，本課程亦著重食品化學分析技術，幫助學生建立食品成分檢測與定量分析的能力。
This course focuses on the chemical and physicochemical properties of food components, exploring the structures and functionalities of macromolecules such as carbohydrates, proteins, and lipids, along with their chemical reaction mechanisms. The course covers molecular interactions, denaturation mechanisms, functional properties, and quality control of food components. Additionally, it emphasizes analytical techniques in food chemistry, enabling students to develop proficiency in food composition detection and quantitative analysis.
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| Prerequisites |
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| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
• 探討食品中醣類、蛋白質、脂質的結構與功能性變化。(Investigate the structure and functional changes of carbohydrates, proteins, and lipids in food)
• 深入理解食品大分子的物理化學行為，如水合作用、熱變性、交聯反應等。(Gain an in-depth understanding of the physicochemical behavior of macromolecules, such as hydration, thermal denaturation, and cross-linking reactions)
• 分析食品中的關鍵化學反應，如：酵素與非酵素褐變、脂質氧化、蛋白質交聯等。(Analyze key chemical reactions in food, including enzymatic and non-enzymatic browning, lipid oxidation, and protein cross-linking)
• 探討食品穩定性、品質劣化與改良策略。(Examine food stability, deterioration mechanisms, and strategies for quality improvement)
• 學習先進食品分析技術，如：光譜分析、色譜分析、熱分析等。(Learn advanced food analysis techniques, such as spectroscopic analysis, chromatographic analysis, and thermal analysis)
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| 1.Utilize and integrate the knowledge in food science and biotechnology |
| 2.Train the ability of doing research in food science and biotechnology |
| 5.Have the capability of logic and independent thinking to solve the questions |
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| Quiz |
| Written Presentation |
| Attendance |
| Oral Presentation |
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| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
高等食品化學概論與前沿發展
Introduction to Advanced Food Chemistry and Current Developments
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| Week 2 |
食品中醣類的結構與理化性質
Structure and Physicochemical Properties of Carbohydrates in Food
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| Week 3 |
醣類的功能性與生物活性
Functional and Bioactive Properties of Carbohydrates
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| Week 4 |
醣類與食品品質：結晶、凝膠化與穩定性
Role of Carbohydrates in Food Quality: Crystallization, Gelation, and Stability
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| Week 5 |
食品中蛋白質的結構與物理化學特性
Structure and Physicochemical Properties of Proteins in Food
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| Week 6 |
蛋白質變性、聚集與交聯反應
Protein Denaturation, Aggregation, and Cross-Linking Reactions
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| Week 7 |
蛋白質在食品加工中的應用與功能性
Protein Functionality and Applications in Food Processing
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| Week 8 |
蛋白質在食品加工中的應用與功能性
Protein Functionality and Applications in Food Processing
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| Week 9 |
脂質的氧化機制與抑制方法
Lipid Oxidation Mechanisms and Inhibition Strategies
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| Week 10 |
脂質的結構修飾與功能性改變
Lipid Structural Modifications and Functional Changes
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| Week 11 |
食品大分子的相互作用：醣-蛋白質、蛋白質-脂質等
Molecular Interactions in Food: Carbohydrate-Protein and Protein-Lipid Interactions
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| Week 12 |
食品褐變反應：美拉德反應與焦糖化機制；食品褐變的控制與應用
Browning Reactions: Maillard Reaction and Caramelization; Control and Applications of Browning Reactions in Food |
| Week 13 |
食品物理化學行為：水合作用與食品穩定性
Physicochemical Behavior of Food: Hydration and Stability |
| Week 14 |
食品功能性成分的分析方法與應用
Analysis and Application of Functional Food Components |
| Week 15 |
食品化學的分析技術：光譜、色譜、質譜等
Analytical Techniques in Food Chemistry: Spectroscopy, Chromatography, and Mass Spectrometry
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| Week 16 |
研究論文探討與前沿技術分析；期末考試與總結
Research Paper Discussions and Analysis of Emerging Technologies; Final Examination and Course Summary
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self-directed
learning |
02.Viewing multimedia materials related to industry and academia.
03.Preparing presentations or reports related to industry and academia.
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| Evaluation |
出席狀況、測驗、期末考
Attendance, quizzes, final exam
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| Textbook & other References |
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| Teaching Aids & Teacher's Website |
| Food Chemistry (Fennema) and research papers |
| Office Hours |
| 星期四下午 Thursday 1-6 pm |
| Sustainable Development Goals, SDGs(Link URL) |
| include experience courses：N |
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