課程名稱 |
食品加工與營養 Nutritional Evaluation of Food Processing |
開課學期 |
103-1 |
授課對象 |
生物資源暨農學院 食品科技研究所 |
授課教師 |
沈立言 |
課號 |
FOOD7408 |
課程識別碼 |
641 M1490 |
班次 |
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學分 |
2 |
全/半年 |
半年 |
必/選修 |
選修 |
上課時間 |
星期四3,4(10:20~12:10) |
上課地點 |
食研222 |
備註 |
第一週缺席未到者,視為退選, 教師得予以擋修. 總人數上限:30人 |
Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1031FOOD7408_10301 |
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 |
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 |
瞭解食品加工過程中食品營養成份之變化,及其對生理機能之影響
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課程目標 |
1.在預防醫學上扮演著預防勝於治療的重要角色(所謂病從口入)
2.積極研發可以促進人體健康的食品,提升人的生活品質
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課程要求 |
1.Lectures periods include lectures, problem solving and interaction between students and instructor.
2.Reading assignments: Students are expected to read each weekly online lecture powerpoint material prior to the lecture period.
3.Literature paper review reports: Reports are based on discussions and insights presented from reading Nutritional Evaluation of Food Processing related published research papers. Each student has to give an oral presentation and submit independent ppt and written report.
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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. Harris and Karmas, Nutritional Evaluation of Food Processing, 1975.
2. 日本農藝化學會,食品の加工と營養科學,1987.
3. Moore, Nutritional Care, 2001.
4. Yushida Teruo, Illustration Food Processing, 2005.
5. Food Research International
6. Journal of Agricultural and Food Chemistry
7. J. Nutr. (Journal of Nutrition)
8. Food and Chemical Toxicology
9. Am. J. Clin. Nutr. (American Journal of Clinical Nutrition)
10. American Journal of Chinese Medicine
11. Food Chemistry
12. Toxicology Letters
13. Nutrition and Cancer
14. Cancer Res. (Cancer Research)
15. Cancer
16. Mutation Res. (Mutation Research)
17. Lancet
18. Journal of Food Science
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評量方式 (僅供參考) |
No. |
項目 |
百分比 |
說明 |
1. |
提問與討論 |
20% |
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2. |
口頭、ppt file與書面報告 |
60% |
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3. |
出席 |
20% |
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週次 |
日期 |
單元主題 |
第1週 |
09/18 |
1. Introduction (The important relationship of food processing and nutrition) |
第2週 |
09/25 |
2. The stability of nutrients and their physiological functions in foods |
第3週 |
10/02 |
3. The stability of nutrients and their physiological functions in foods |
第4週 |
10/09 |
4. Nutritional quality of different food resources |
第5週 |
10/16 |
5. Effect of harvesting and storage on the nutritional quality of foods |
第6週 |
10/23 |
6. Effect of refining on the nutritional quality of foods |
第7週 |
10/30 |
7. Effect of heat processing on the nutritional quality of foods |
第8週 |
11/06 |
8. Effect of freeze-preservation on the nutritional quality of foods |
第9週 |
11/13 |
9. Effect of moisture removal on the nutritional quality of foods |
第10週 |
11/20 |
10. Effect of fermentation on the nutritional quality of foods |
第11週 |
11/27 |
11. Effect of additives and ionizing radiation on the nutritional quality of foods |
第12週 |
12/04 |
12. Effect of packaging on the nutritional quality of foods |
第13週 |
12/11 |
13. oral presentation |
第14週 |
12/18 |
14. oral presentation |
第15週 |
12/25 |
15. oral presentation |
第16週 |
01/01 |
元旦 |
第17週 |
01/08 |
16. oral presentation |
第18週 |
01/15 |
17. oral presentation |