| NCHU Course Outline |
| Course Name | (中) 香料植物之應用與保健機能(0209) | ||||
| (Eng.) Application and Health Function of Spices and Herbs | |||||
| Offering Dept | General Education Center | ||||
| Course Type | Required | Credits | 2 | Teacher | KANTHASAMY JAYABAL SENTHIL KUMAR |
| Department | General | Language | English | Semester | 2024-FALL |
| Course Description | Historically herbs and spices have enjoyed a rich tradition of use for their unique flavor and healing properties. The rising prevalence of contagious and chronic diseases worldwide and the corresponding rise in health care costs is propelling interest among researchers and the public for these food related items for multiple health benefits, begins with influenza prevention to treatment of cancers. The principle aim of this course is to provide a theoretical and practical knowledge, and specialized skills to distinguish spices and herbs and their potential use in our day-to-day life. The first third of the course will focus on: the historical and cultural significance of herbs and spices; characteristics of herbs and spices and economic importance. The second third will examine the applications and health benefits of herbs and spices. The final third will emphasize the herbs and spices as agriculture commodity and the relevant agriculture practice. | ||||
| Prerequisites | self-directed learning in the course | Y | |||
| Relevance of Course Objectives and Core Learning Outcomes(%) | Teaching and Assessment Methods for Course Objectives | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| The overall objective of this course is to improve students understanding of the uses and effects of herbs and spices, including their therapeutic values, on people and their cultures or societies. Students will learn the role of herbs and spices in agricultural commodity Students will be introduced to the culinary and traditional healing properties of herbs and spices Students will gain knowledge in cultivation, propagation and process of herbs and spices Students will become familiar with the realm herbs and spices widely offered for sale online and in natural food stores for choosing the most effective product at the best value. |
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| Course Content and Homework/Schedule/Tests Schedule | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Evaluation | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 出席狀況 attendance/ participation 20%、 作業 homework/research 40%、 口頭報告 oral presentation 40% |
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| Textbook & other References | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1. Brown, Deni. Encyclopedia of Herbs and Their Uses. New York: Dorling Kindersley Publishing Inc., 1995. 2. Singh, V.B. and Kirti Singh, 2000, Spices, New Age International Publisher, New Delhi. 3. See ESA List of Culinary Herbs and Spices for major, most commonly traded products in the EU: http://www.esa-spices.org/download/esa-list-of-culinary-herbs-and-spices.pdf. 4. Anonymous. Guidance on Authenticity of Herbs and Spices: Industry Best Practice on Assessing and Protecting Culinary Dried Herbs and Spices. https://www.fdf.org.uk/corporate_pubs/guidance-herbsandspices.pdf. 5. El-Sayed SM and Youssef AM. Potential application of herbs and spices and their effects in functional dairy products. Helion. E01989. https://www.sciencedirect.com/science/article/pii/S2405844019356142?via%3Dihub. 6. Martinez Y and Mas D, 2020. Role of Herbs and Medicinal Spices as Modulators of Gut Microbiota. InTech Open. https://www.intechopen.com/online-first/role-of-herbs-and-medicinal-spices-as-modulators-of-gut-microbiota. 7. Kaefer CM and Milner JA, 2008. The Role of Herbs and Spices in Cancer Prevention. Journal of Nutritional Biochemistry. 19(6): 347–361. https://www.sciencedirect.com/science/article/pii/S0955286307002689?via%3Dihub. |
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| Teaching Aids & Teacher's Website | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Office Hours | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| By appointment. Email:kumarnchu@gmail.com |
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| Sustainable Development Goals, SDGs | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Please respect the intellectual property rights and use the materials legally.Please repsect gender equality. | |
| Update Date, year/month/day：None | Printed Date, year/month/day：2024 / 9 / 08 |
| The second-hand book website：http://www.myub.com.tw/ | |