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課程名稱 |
食品科技研究實驗法一
Research and Experimental Methods in Food Sc. and Techn. (Ⅰ) |
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開課學期 |
110-1 |
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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 |
陳宏彰 |
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課號 |
FOOD7004 |
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課程識別碼 |
641 M1710 |
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班次 |
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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 |
與蔣丙煌、呂廷璋、沈立言、羅翊禎、謝淑貞、鄭光成、潘敏雄、丁俞文、陳時欣合授
限本系所學生(含輔系、雙修生)
總人數上限：50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 purpose of this course is to enrich hands-on experiences of student. Each faculty will offer a unit of food assay or practice for selection. Each student shall attend four selected units to fulfill the requirement of the course. Examples of the the titles of units include:
<Food Chemistry>
Evaluation of food anti-oxidative activity
Gas chromatographic analysis of active thio-compounds in essential oil of garlic
Liquid chromatographic analysis of sugar components in food
Detection of yeast DNA
Detection of protein expression in cells
<Food Microbilogy>
Production of protease using microbe (Aspergillus oryzae)
Fermentation of beer making
<Food Processing>
Cultivation of Ganoderma mycelia in 5L fermentor
Effects of sterilizing method on juice quality
Preparation and properties of nano-food materials (e.g. Chinese yam)
Production and applications of electrolyzed water |
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課程目標 |
To develop hand-on experiences of experimental methods commonly used in food science and technology research. |
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課程要求 |
This is a required and exclusive course for master-degree students in our Institute. Each student needs to selected 4 units from the above list including one food microbiology, one or two food chemistry and/or one or two food processing units. Each instructor will arrange the experimental time and place with the students. Please check-out the course information on the bulletin board in the Institute.
詳細選課資訊，請參考以下檔案：
<a href="https://ceiba.ntu.edu.tw/course/949056/001meth_info.doc">選課通知-公告</a>
<a href="https://ceiba.ntu.edu.tw/course/949056/002meth1.doc">method 1</a>
<a href="https://ceiba.ntu.edu.tw/course/949056/002meth2.doc">method 2</a> |
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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 |
由各老師於上課時指定。 |
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評量方式
(僅供參考) |
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