|
課程名稱 |
食品化學二
Food Chemistry (Ⅱ) |
|
開課學期 |
101-2 |
|
授課對象 |
學程 永續資源學程 |
|
授課教師 |
蘇南維 |
|
課號 |
AC3025 |
|
課程識別碼 |
603 35720 |
|
班次 |
|
|
學分 |
2 |
|
全/半年 |
半年 |
|
必/選修 |
選修 |
|
上課時間 |
星期一5,6(12:20~14:10) |
|
上課地點 |
農化二B10 |
|
備註 |
與賴喜美合開
總人數上限：70人 |
|
Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1012FC |
|
課程簡介影片 |
|
|
核心能力關聯 |
核心能力與課程規劃關聯圖 |
|
課程大綱
|
|
為確保您我的權利,請尊重智慧財產權及不得非法影印
|
|
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. |
|
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. |
|
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. |
|
預期每週課後學習時數 |
|
|
Office Hours |
|
|
指定閱讀 |
|
|
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
|
|
評量方式
(僅供參考) |
|
No. |
項目 |
百分比 |
說明 |
|
1. |
Mid-term exam. |
50% |
|
2. |
Final exam. |
50% |
|
|
|
週次 |
日期 |
單元主題 |
|
第1週 |
2/18 |
Food Additives I |
|
第2週 |
2/25 |
Food Additives II |
|
第3週 |
3/04 |
Food Flavor |
|
第4週 |
3/11 |
Food Pigments and Colorings |
|
第5週 |
3/18 |
Tea |
|
第6週 |
3/25 |
Coffee, cacao and chocolate |
|
第7週 |
4/01 |
wine I |
|
第8週 |
4/08 |
wine II |
|
第9週 |
4/15 |
Mid-term exam |
|
第10週 |
4/22 |
Cereal |
|
第11週 |
4/29 |
Food Leaven |
|
第12週 |
5/06 |
Bakery |
|
第13週 |
5/13 |
Dairy Products |
|
第14週 |
5/20 |
Meat and Meat Products |
|
第15週 |
5/27 |
Post-harvest Vegetable and fruit |
|
第16週 |
6/03 |
Bioactive substances: Nutraceuticals & Toxicants I |
|
第17週 |
6/10 |
Bioactive substances: Nutraceuticals & Toxicants II |
|
第18週 |
6/17 |
Final Exam. |
|