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課程資訊 |
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課程名稱 |
食品與農業化學 Chemistry for Food and Agriculture | ||||||||||||
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開課學期 |
110-1 | ||||||||||||
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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 |
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課號 |
FOOD5217 | ||||||||||||
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課程識別碼 |
641 U3170 | ||||||||||||
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班次 |
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學分 |
2.0 | ||||||||||||
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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 |
食研222 | ||||||||||||
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備註 |
總人數上限：30人 | ||||||||||||
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1101FOOD5217_ | ||||||||||||
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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 |
This course deals with the properties and function of components in food and agricultural products: carbohydrates, proteins, lipids, water, colors, aroma and other constituents. Chemical composition, structure, and the impact of reactions and interactions on food quality during postharvest/post-mortem processing, storage and utilization are discussed in the class through basic scientific principles and practical aspects. | ||||||||||||
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課程目標 |
To develop a working knowledge of chemical aspects of major components of food and agricultural products; water, carbohydrates, proteins, and lipids; properties of pigments, flavors, bioactive substances, toxicants and other constituents. | ||||||||||||
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課程要求 |
需修習過有機化學 | ||||||||||||
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預期每週課後學習時數 |
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Office Hours |
備註： 週一12:10 ~ 13:10 或另約時間 | ||||||||||||
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指定閱讀 |
待補 | ||||||||||||
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參考書目 |
1. Fennema's Food Chemistry, 4th edition, 2007, Damodaran, S., Parkin, K. and
Fennema, O. R. CRC Press | ||||||||||||
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評量方式 (僅供參考) |
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課程進度 |
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週次 |
日期 |
單元主題 |
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第2週 |
9/27 | Introduction, Lipids, and Fats (I)- Basics (Lo) |
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第3週 |
10/04 | Lipids (II)- Oxidation & Processing (Lo)
Please login to meet.google.com/vhg-chki-msp |
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第4週 |
10/11 | Make-up holiday for the National Day at the weekend |
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第5週 |
10/18 | Proteins (I)- Basics (Hsieh) |
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第6週 |
10/25 | Proteins (II)- Plants (Hsieh) |
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第7週 |
11/01 | Enzymes (I)- Basics (Kestwal) |
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第8週 |
11/08 | Enzymes (II)- Kinetics and inhibition (Kestwal) |
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第9週 |
11/15 | University Anniversary (no class) |
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第10週 |
11/22 | Mid-term examination |
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第11週 |
11/29 | Proteins (III)- Muscle (Chen, Y.) |
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第12週 |
12/06 | Proteins (IV)- Dairy & Eggs (Chen, M.) |
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第13週 |
12/13 | Bioactive Substances: Nutraceuticals and Toxicants (Pan) |
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第14週 |
12/20 | Water & Ice, Carbohydrates (I) (Lu) |
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第15週 |
12/27 | Carbohydrates (II)- Polysaccharides (Lu) |
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第16週 |
1/03 | Colorants & Flavors (Chen, H.) |
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第17週 |
1/10 | Final examination |
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第18週 |
1/17 | Flexible wee |