一、課程簡介:
澱粉為作物最主要之產物，近年來許多研究著重於利用遺傳工程進行作物澱粉修飾，使其應用於各種食品及工業用途。此課程之設計即是根據澱粉研究在學術及工業用途之重要性，規畫成三大部份。第一部份，介紹澱粉之結構、特性及其生合成機制。第二部份，介紹澱粉在食品工業、非食品工業及環境保育方面之用途。第三部份，介紹如何利用作物基因轉殖技術調控作物澱粉合成途徑，以期改良澱粉品質並擴展其工業用途。
Starch is the major product of crops, and it is the most important energy and food source of human. In addition, starch is also as an important material source in industry. In recent years there are many attempts to design starches for food and industrial materials by genetic modification of starch biosynthesis in crops. The content of this course was contained below topics (1) Starch granule structure, characterization and synthetic pathway; (2) The application of starch on food, non-food industry and environmental protection; (3) Improvement starch quality and quantity by genetic engineering.

課程大綱及進度：
第一週：
引言：澱粉在過去、現在及未來之利用
(Introduction: Starch availability and utilization in past, present and future)

第二週：
澱粉之型態、結構及組成
(Morphology, structure and composition of starch)

第三、四週：
澱粉生合成-I, II (Starch synthesis-I, II)

第五週：
澱粉分解 (Starch degradation)

第六、七週：
作物之澱粉突變品系-I, II
(Starch mutants of crops-I, II)

第八週：
環境因子對澱粉生合成之影響
(Environment effect on starch synthesis in crops)

第九、十週：
澱粉在食品工業之利用-I, II
(Starch utilization in food industry- I, II)

第十一、十二週：
澱粉在非食品工業之應用-I, II
(Non-food applications of starch-I, II)

第十三週：
澱粉在環保之應用
(Starch application on environmental protection)

第十四、十五、十六週：
基因轉殖技術在作物澱粉產量及品質調控之應用-I, II, III
(Quantity and quality control of starch in crops by genetic modification-I, II, III)

二、先修課程:
生物化學、遺傳學及分子生物學

三、參考書目:
1. T. Galliard (1987) Starch: Properties and Potential. Wiley, John & Sons.
2. P.J. Frazier et.al. (2002) Starch: Advances in Structure and Function. Royal Society of Chemistry.
3. Roy L. Whister et al (1997) Starch: Chemistry and Technology. Academic Press.
4. J. Preiss (1997) Food and Nutrition Research vol. 41 (Starch Basic Science and Biochemistry). Academic Press.