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課程名稱 |
專題研究一
Research Training (Ⅰ) |
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開課學期 |
107-1 |
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授課對象 |
食品科技研究所 |
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授課教師 |
呂廷璋 |
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課號 |
FOOD7002 |
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課程識別碼 |
641 M0060 |
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班次 |
10 |
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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 contents of this course includes: Occurrence of carbohydrates, nomenclature
of carbohydrates, structure of sugars, reactions of sugars, properties of
disaccharides and oligosaccharides, Maillard reaction, chemical structures of
polysaccharides, analytical techniques of polysaccharides, food application of
polysaccharides and starch. |
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課程目標 |
The objectives of this course includes:
To develop a working knowledge of basic carbohydrate chemistry, sources of
food carbohydrates, analytical concepts on sugar composition and linkages,
physicochemical properties of food carbohydrates, food and industrial
applications, and interactions of carbohydrates with other food ingredients.
To learn how to use additional sources for information on food
carbohydrates. |
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課程要求 |
Prerequisite: Organic Chemistry or Biochemistry |
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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 |
Whistler, R. L. and BeMiller, J. N., 2007, Carbohydrate Chemistry for Food
Scientists, 2nd Ed., American Association of Cereal Chemists, St. Paul, MN.,
USA.
Wrolstad, R. E., 2011, Food Carbohydrate Chemistry. Wiley-Blackwell, Hoboken,
NJ, USA. |
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評量方式
(僅供參考) |
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