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課程名稱 |
食品化學二
Food Chemistry (Ⅱ) |
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開課學期 |
102-2 |
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授課對象 |
學程 高分子科技學程 |
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授課教師 |
蘇南維 |
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課號 |
AC3025 |
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課程識別碼 |
603 35720 |
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班次 |
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學分 |
2 |
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全/半年 |
半年 |
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必/選修 |
選修 |
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上課時間 |
星期一5,6(12:20~14:10) |
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上課地點 |
農化二B10 |
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備註 |
生物資源利用(第4群)必修。與賴喜美合開
總人數上限：70人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1022AC3025_FC |
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課程簡介影片 |
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核心能力關聯 |
核心能力與課程規劃關聯圖 |
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課程大綱
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課程概述 |
This course provides an in-depth study of chemical and biochemical processes that occur in foods post-harvest and food processing. |
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課程目標 |
To broaden the student’s understanding of the application of food chemistry to specific food industries: milk and dairy products; eggs; meat; baked products; cereal and cereal products; legumes; vegetable and fruits; alcoholic beverages; coffee, tea, cocoa. |
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課程要求 |
Students should be undergraduates who have taken Food Chemistry I. The course is also recommended for students who have taken organic, and biochemistry. |
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預期每週課後學習時數 |
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Office Hours |
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指定閱讀 |
待補 |
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參考書目 |
Food Chemistry, 3rd edition, OR Fennema, Marcel-Dekker, Inc., 1996, ISNN 0-8247-9346-3
Optional: Food Chemistry, 3rd edition. H-D Belitz, W Grosch, P Schieberle, and MM Burghagen, Springer, 2004, ISBN 3-540-40818-5
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評量方式
(僅供參考) |
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週次 |
日期 |
單元主題 |
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第1週 |
2/17 |
CARBOHYDRATES(IV)Poly2-Starch & Cellulose |
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第2週 |
2/24 |
Food Additves |
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第6週 |
3/24 |
Cereal |
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第7週 |
3/31 |
Milling & flour quality |
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第8週 |
4/07 |
Baking product & leavening |
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