| 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. 使學生了解食品新產品研究開發之步驟及技巧
2. 使學生了解食品加工技術之基本理論與應用
3. 使學生學習市場產品行銷與產品研發之相關性
4. 增進學生思維、討論、創新之學習能力
|
| 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 |
|
|
| Lecturing |
| Other |
| Practicum |
| Discussion |
| Visit |
| topic Discussion / Production |
|
| Other |
| Quiz |
| Assignment |
| Oral Presentation |
| Attendance |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
台灣食品發展史與沿革 |
| Week 2 |
創新與創意激發 |
| Week 3 |
產品販售與行銷 |
| Week 4 |
食品原料組成分與加工特性 |
| Week 5 |
加工機器(具)與單元操作 |
| Week 6 |
熱加工技術與產品研發 |
| Week 7 |
低溫加工技術與產品研發 |
| Week 8 |
脫水加工技術與產品研發 |
| Week 9 |
發酵加工技術與產品研發 |
| Week 10 |
蔬果加工技術與產品研發 |
| Week 11 |
茶飲料加工技術與產品研發 |
| Week 12 |
烘烤加工技術與產品研發 |
| Week 13 |
豆類加工技術與產品研發 |
| Week 14 |
調味品醬料加工技術與產品研發 |
| Week 15 |
食品保健、機能化技術與產品研發 |
| Week 16 |
期末考周 |
self-directed
learning |
01.Participation in professional forums, lectures, and corporate sharing sessions related to industry-government-academia-research exchange activities.
|
|
| Evaluation |
1.出席20%
2.上課學習、互動 40%
3.演講、參訪報告 20%
4.測驗40%
|
| Textbook & other References |
|
| Teaching Aids & Teacher's Website |
自編講義教材
|
| Office Hours |
周三、四 下午4:00~6:00
|
| Sustainable Development Goals, SDGs(Link URL) |
| include experience courses：N |
|