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課程名稱 |
食品多醣特論
Special Topics on Food Polysaccharides |
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開課學期 |
112-2 |
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授課對象 |
生物資源暨農學院 食品科技研究所 |
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授課教師 |
呂廷璋 |
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課號 |
FOOD8201 |
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課程識別碼 |
641 D1150 |
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班次 |
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學分 |
2.0 |
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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 |
星期二8,9(15:30~17:20) |
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上課地點 |
食研222 |
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備註 |
已修過有機、生化或食品碳水化合物。與賴喜美、陳明煦合授
總人數上限：30人 |
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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 is an advance food carbohydrate course. Group discussion is the theme
of this course. The contents of discussion include: chemical and physical properties of assigned polysaccharides, experimental design, principle of analytical instruments and methods, data interpretation, possible extended research subjects. Basic carbohydrate chemistry knowledge is required for the course. |
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課程目標 |
The objectives of this course include:
To develop a working knowledge of advance polysaccharide chemistry, physicochemical properties of food polysaccharides, food and industrial applications, and interactions of polysaccharide with other food ingredients.
To develop problem solving and creative proficiencies to solving analytical and practical polysaccharide research and developmental problems. |
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課程要求 |
Prerequisite: Organic Chemistry, Biochemistry, Food Chemistry or Food Carbohydrates |
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預期每週課後學習時數 |
Six hours per week |
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Office Hours |
每週二 17:20~17:50 備註： You may make an extra session by appointment. |
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指定閱讀 |
Cui, S. W., 2005, Food Carbohydrates: Chemistry, Physical Properties, and Applications, CRC Press, Boca Raton, FL. |
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參考書目 |
1. Aspinall, G. O., 1982, The Polysaccharides, Vol. 1~3, Academic Press, New York, NY.
2. Eliasson, A.-C., 2006, Carbohydrates in Food, 2nd edition, CRC Press, Boca Raton, FL.
3. Stephen, A. M., Phillips, G. O., Williams, P. A. 2006, Food polysaccharides and their Applications, 2nd Ed. CRC Press, Boca Raton, FL. |
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評量方式
(僅供參考) |
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