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課程名稱 |
專題研究一
Research Training (Ⅰ) |
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開課學期 |
112-1 |
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授課對象 |
食品科技研究所 |
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授課教師 |
鄭光成 |
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課號 |
FOOD7002 |
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課程識別碼 |
641 M0060 |
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班次 |
01 |
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學分 |
1.0 |
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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 |
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上課地點 |
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備註 |
限本系所學生(含輔系、雙修生)
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 |
The course will cover UV-visible spectrophotometry, Atomic absorption spectroscopy, Infra-red spectroscopy, Nuclear magnetic resonance spectroscopy, Mass spectrometry, General chromatography, Gas chromatography, High performance liquid chromatography, Size-exclusion chromatography, Enzyme Linked Immunosorbent Assay (ELISA), Electrophoresis, Colorimetry, Differential scanning calorimetry and Rheology. |
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課程目標 |
The course is designed to teach the students the basic principle, instrumental design and applications of the sophisticated instruments which are used in the analysis of food or agricultural products for the physical and chemical properties. |
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課程要求 |
Prerequisite：Organic Chemistry |
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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 |
1. Nielsen, S. S. 2003. Food Analysis, 3rd ed. Kluwer Academic/Plenum
Publishers.
2. Skoog, D. A., Holler, F. J., Crouch, S. R. 2007. Principles of
Instrumental Analysis, 6th ed. Thomson Books. |
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評量方式
(僅供參考) |
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