課程名稱 |
食品化學二 Food Chemistry (Ⅱ) |
開課學期 |
101-2 |
授課對象 |
學程 食品科技學程 |
授課教師 |
蘇南維 |
課號 |
AC3025 |
課程識別碼 |
603 35720 |
班次 |
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學分 |
2 |
全/半年 |
半年 |
必/選修 |
必修 |
上課時間 |
星期一5,6(12:20~14:10) |
上課地點 |
農化二B10 |
備註 |
屬食品化學課程群,至少必修3學分,農化系開。生物資源利用(第4群)必修。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 |
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核心能力關聯 |
核心能力與課程規劃關聯圖 |
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. |
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 |
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Office Hours |
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指定閱讀 |
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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) |
No. |
項目 |
百分比 |
說明 |
1. |
Mid-term exam. |
50% |
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2. |
Final exam. |
50% |
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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. |
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