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課程名稱 |
乳品加工學實習
DAIRY TECHNOLOGY LAB. |
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開課學期 |
99-1 |
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授課對象 |
生物資源暨農學院 動物科學技術學系 |
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授課教師 |
陳明汝 |
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課號 |
AniSci3020 |
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課程識別碼 |
606 36500 |
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班次 |
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學分 |
1 |
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全/半年 |
半年 |
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必/選修 |
必修 |
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上課時間 |
星期五6,7,8(13:20~16:20) |
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上課地點 |
加工204室 |
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備註 |
生產技術學群必修
限本系所學生(含輔系、雙修生)
總人數上限：30人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/991Dairylab |
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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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為確保您我的權利,請尊重智慧財產權及不得非法影印
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課程概述 |
The course is designed to help students integrate their concepts of basic medical and nursing in clinical setting, in order to increase their clinical nursing competence and experiences. |
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課程目標 |
At the end of the semester, students should be able to:
(1). have an awareness of the patients’ needs and nursing characteristics of the ward;
(2). participate in total nursing care and provide care for clients as a nursing professional;
(3). to learn critical thinking and problem solving ability independently to deal with the health problem of clients;
(4). deeply explore the health problem of clients and develop a case report;
(5). self evaluate the working efficacy and look forward improvement;
(6). understand the value of nursing profession and develop own belief in nursing
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課程要求 |
Clinical practicum and case report |
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預期每週課後學習時數 |
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Office Hours |
另約時間 |
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指定閱讀 |
American Psychological Association. (2001). Publication manual of the American Psychological Association (5th ed.). Washington, DC: Author.
Baldwin, K. M., & Nail, L. M. (2000). Opportunities and challenges in clinical nursing research. Journal of Nursing Scholarship, 32(2), 163-166.
David, M. (2006).Case study research. London, Thousand Oaks, Calif: Sage.
Driever, M. J., & Pranulis, M. F. (2003). New Challenges for Issues in Clinical Nursing Research. Western Journal of Nursing Research, 25(8), 937-947.
John, G. (2007). Case study research: Principles and practices. New York: Cambridge University Press.
Hall, G. M. (2008). How to write a paper (4th ed.). Malden, Mass: BMJ Books.
Rosalinda, A, L. (2006). Applying nursing process: A tool for critical thinking (6th ed.). Philadelphia: Lippincott Williams & Wilkins.
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參考書目 |
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評量方式
(僅供參考) |
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No. |
項目 |
百分比 |
說明 |
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1. |
作業 |
50% |
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2. |
出席 |
20% |
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3. |
上課討論 |
30% |
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週次 |
日期 |
單元主題 |
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第1週 |
9/17 |
課程簡介及實驗室安全衛生介紹 |
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第2週 |
9/24 |
1. 鮮乳製作流程
2. 生乳的採樣、分級及計價 |
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第3週 |
10/01 |
牛奶品質定性定量試驗 |
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第4週 |
10/08 |
牛奶中異物檢出 |
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第5週 |
10/15 |
基本成分分析 |
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第6週 |
10/22 |
基本成分分析 |
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第7週 |
10/29 |
品評試驗 |
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第8週 |
11/05 |
乳品微生物試驗 |
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第9週 |
11/12 |
乳品微生物試驗 |
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第10週 |
11/19 |
乳製品製作：調味乳、可爾必斯 |
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第11週 |
11/26 |
乳製品製作：乾酪、butter |
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第12週 |
12/03 |
期中考 |
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第13週 |
12/10 |
乳製品製作：酸凝酪、鮮奶酪 |
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第14週 |
12/17 |
乳製品製作：克弗爾 |
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第15週 |
12/24 |
乳製品製作：冰淇淋 |
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第16週 |
21/31 |
乳製品製作：乳粉 |
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第17週 |
01/07 |
期末報告 |
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第18週 |
01/14 |
期末考 |
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