一、課程簡介:

食品加工與營養
課程之重要性

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

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

Instructor: 沈立言Lee-Yan Sheen
Time: Tues. 1:20-3:10 P.M.
Place: Room 102, First floor, Graduate Institute of Food Science and Technology Building

Topics Date
1.Introduction (The important relationship of food
processing and nutrition) 9/16
2.The stability of nutrients and their physiological
functions in foods 9/23
3.The stability of nutrients and their physiological
functions in foods 9/30
4.Nutritional quality of different food resources 10/7
5.Nutritional quality of different food resources 10/14
6.Effect of harvesting and storage on the nutritional
quality of foods 10/21
7.Effect of refining on the nutritional quality of foods 10/28
8.Effect of heat processing on the nutritional quality
of foods 11/11
9.Effect of freeze-preservation on the nutritional
quality of foods 11/18
10.Effect of moisture removal on the nutritional
quality of foods 11/25
11.Effect of fermentation on the nutritional quality
of foods 12/2
12.Effect of additives on the nutritional quality
of foods 12/9
13.Effect of ionizing radiation on the nutritional
quality of foods 12/16
14.Effect of packaging on the nutritional quality
of foods 12/23
15.Effect of processing on the physiological functions
of foods 12/30
16.Effect of food processing on garlic 1/6

Final Examination: Jan. 13th, 2003


二、先修課程:

三、參考書目:

1.Nutritional Evaluation of Food Processing
2.Nutritional Care
3.食品的加工與營養科學
4.食品機能化學
5.機能性發酵製品研討會論文集