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課程名稱 |
食品化學分析
Chemical Analysis of Food |
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開課學期 |
102-2 |
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授課對象 |
學程 食品科技學程 |
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授課教師 |
羅翊禎 |
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課號 |
FOOD5202 |
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課程識別碼 |
641 U3060 |
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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 |
選修 |
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上課時間 |
星期三7(14:20~15:10) |
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上課地點 |
食研222 |
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備註 |
限食品科技學程。與呂廷璋、謝淑貞合開
限本系所學生(含輔系、雙修生)
總人數上限：16人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1022FOOD5202_ |
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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 |
The contents of this course includes: random errors in analyses and data treatment, moisture and ash, crude lipids, crude proteins, dietary fiber and sugar composition. |
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課程目標 |
The objectives of this course includes:
To introduce the theory and application of chemical methods for determining the constituents of food.
To have hand-on experiences on standard chemical analytical techniques employed in the food chemistry laboratory for composition determination. |
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課程要求 |
prerequisite: General Chemistry, Organic Chemistry or Analytical Chemistry |
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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. AACC. 2000. Approved Methods of AACC, 10th ed. the American Association of
Cereal Chemists, St. Paul. MN, USA.
2. AOAC. 1997. Official Methods of Analysis of AOAC International, 16th ed.
AOAC (the Association of Official Analytical Chemists) International-DE,
Baltimore, MD, USA.
3. AOCS. 1998. Official Methods and Recommended Practices of the AOCS, 5th ed.
American Oil Chemists’ Society, Champaign, IL, USA.
4. Nielsen, S. Suzanne. 2003. Food Analysis, 3rd ed. Kluwer Academic/ Plenum
Publishers, New York, NY, USA.
5. Wrolstad, Ronald. 2001. Current Protocols in Food Analytical Chemistry.
John Wiley & Sons, Somerset, NJ, 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. |
期末考 |
25% |
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2. |
實驗報告 |
25% |
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3. |
實驗態度 |
25% |
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4. |
口頭報告 |
25% |
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週次 |
日期 |
單元主題 |
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第1週 |
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Introduction |
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第2週 |
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sampling |
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第3週 |
3/5 |
water and ash analysis |
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第4週 |
3/19 |
Experiment:lipid and protein analysis |
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第14週 |
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carbohydrate |
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第15週 |
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還原糖實驗 |
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