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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 |
102-1 |
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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 |
許順堯 |
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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 |
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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 |
與吳瑞碧、蔣丙煌、葉安義、游若、呂廷璋、沈立言、羅翊禎、謝淑貞、鄭光成、潘敏雄合開
限本系所學生(含輔系、雙修生)
總人數上限：50人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1021FOOD7004 |
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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:
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
Production of protease using microbe (Aspergillus oryzae)
Fermentation of beer making
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：
選課通知-公告
method 1
method 2 |
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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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週次 |
日期 |
單元主題 |
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第10週 |
11/15 |
食品中甜味醣與澱粉的化學組成分析 |