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課程名稱 |
食品加工實驗
Food Processing Laboratory |
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開課學期 |
112-1 |
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授課對象 |
學程 食品科技學程 |
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授課教師 |
丁俞文 |
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課號 |
FOOD5313 |
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課程識別碼 |
641 U3160 |
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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 |
選修 |
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上課時間 |
星期一6,7(13:20~15:10) |
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上課地點 |
食科102 |
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備註 |
限食科學程學生。
限本系所學生(含輔系、雙修生)
總人數上限：15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 food processing laboratory course is to facilitate the understanding of the most relevant unit operations in food production. The course will allow students to learn how to safely perform experiment, effectively collect data, and properly prepare of laboratory reports. The content of this course includes unit operations centered on food applications, such as dehydration, thermal processing, freezing, extrusion, evaporation, and physical separations. The course is systematically organized to include the most relevant theoretical background and practical execution pertaining to each unit operation. |
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課程目標 |
Upon completion of this course students will:
(1)Understand the general knowledge in the unit operations of food processing.
(2)Define key terms and explain processing principles related to food processing and quality.
(3)Integrate and use knowledge gained in the lecture and in previous Food Science classes to solve practical problems related to the manufacture food.
(4)Gain hands-on experience in unit operations used in food processing that produce safe yet high quality products.
(5)Solve simple numerical problems associated with processing of foods
(6)Be able to communicate food processing information to classmates and general audience via written/ oral reports. ? |
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課程要求 |
待補 |
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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)Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
(2)Barbosa-Canovas, G. V., Ma, L., & Barletta, B. J. (1997). Food engineering laboratory manual. CRC Press. |
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評量方式
(僅供參考) |
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