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課程名稱 |
穀類加工學
GRAIN AND CEREAL PROCESSING |
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開課學期 |
95-2 |
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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 |
江文章 |
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課號 |
FOOD7304 |
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課程識別碼 |
641 M2140 |
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班次 |
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學分 |
2 |
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全/半年 |
半年 |
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必/選修 |
選修 |
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上課時間 |
星期四5,6(12:20~14:10) |
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上課地點 |
食研222 |
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備註 |
與呂廷璋合開
總人數上限：50人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/952grain_1 |
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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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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 |
本課程為進階的食品加工課程，修課同學必須具備有一般食品加工與食品化學的背景知
識。課程進行混合教授與討論兩種方式，沒有單一教科書，在課堂中將對特定主題指定研
讀相關文獻資料。成績評量以課堂討論、考試與期末讀書報告平均計算。 |
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課程目標 |
The objectives of this course includes:
To develop a working knowledge of compositional and structural properties of
cereal and legume kernels, post-harvest handling and milling processes,
chemical and physical properties of milled kernels and flour and utilization
in food and non-food products.
To learn how to use additional sources for information in grain and related
industries.
The contents of this course includes: Structure of kernels, processing of
rice, wheat, corn, oat, barely soybean and legume, extrusion technology, by-
product processing and wastewater treatment and physiological functional
ingredients from grains.
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課程要求 |
Mid-term and Final exam and one term paper related with grains. |
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預期每週課後學習時數 |
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Office Hours |
另約時間 |
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指定閱讀 |
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參考書目 |
1. Kulp, K. and Ponte, J. G. Jr. 2000. Handbook of Cereal Science and
Technology, 2nd Ed. Marcel Dekker, New York, New York, USA.
2. Pomeranz, Y. 1987. Morden Cereal Science and Technology. VCH Publisher, New
York, New York, USA.
3. Hoseney, R. C. 1994. Principles of Cereal Science and Technology, 2nd Ed.
American Association of Cereal Chemists, St. Paul, Minnesota, USA.
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評量方式
(僅供參考) |
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No. |
項目 |
百分比 |
說明 |
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1. |
期中考 |
50% |
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2. |
期末考 |
30% |
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3. |
隨堂測驗 |
0% |
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4. |
作業 |
0% |
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5. |
報告 |
20% |
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週次 |
日期 |
單元主題 |
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第1週 |
3/01 |
Introduction: Chemical composition of cereals |
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第2週 |
3/08 |
Structure of kernels |
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第3週 |
3/15 |
Rice milling and products |
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第4週 |
3/22 |
Wheat flour milling |
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第5週 |
3/29 |
Wheat products |
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第6週 |
4/05 |
No Class 清明節 |
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第7週 |
4/12 |
Corn dry and wet milling: process and products |
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第8週 |
4/19 |
Oat and barley processing |
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第9週 |
4/26 |
Mid-term exam |
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第10週 |
5/03 |
Production of soy milk and tofu |
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第11週 |
5/10 |
Production and processing of soy protein |
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第12週 |
5/17 |
Applications of food extrusion for grain processing |
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第13週 |
5/24 |
Adlay processing and its medicative dietetics |
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第14週 |
5/31 |
Legumes processing and its medicative dietetics |
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第15週 |
6/07 |
By-product processing and wastewater treatment |
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第16週 |
6/14 |
Overall discussion |
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第17週 |
6/21 |
Overall discussion |
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