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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 |
108-1 |
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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 |
呂廷璋 |
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課號 |
FOOD5217 |
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課程識別碼 |
641EU3170 |
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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 |
本課程以英語授課。與賴喜美、蘇南維、陳明汝、陳億乘、羅翊禎、謝淑貞、潘敏雄、陳宏彰、劉睿合授
總人數上限：30人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1081FOOD5217_ |
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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 |
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 |
Fennema's Food Chemistry, 4th edition, 2007, Damodaran, S., Parkin, K. and Fennema, O. R. CRC Press |
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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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No. |
項目 |
百分比 |
說明 |
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1. |
Final Exam |
50% |
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2. |
Mid-term Exam |
50% |
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週次 |
日期 |
單元主題 |
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Week 1 |
2019/9/9 |
1. Introduction, Lipids and Fats (I)- BasicsLo |
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Week 2 |
9/16 |
2. Lipids (II)- processing and Oxidation-Lo |
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Week 3 |
9/23 |
3 Water and Ice -Lu |
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Week 4 |
9/30 |
4. Carbohydrates (I)- Mono- |
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Week 5 |
10/7 |
Carbohydrates (II)- Starch Lai |
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Week 6 |
10/14 |
7. Carbohydrates (III)- PolysaccharidesLu |
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Week 7 |
10/21 |
7. Proteins (I)- Basics |
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Week 8 |
10/28 |
8. Proteins (II)- Plants |
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Week 9 |
11/4 |
Mid-term examination |
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Week 10 |
11/11 |
Enzymes (I)- Basics |
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Week 11 |
11/18 |
Enzymes (II)- Kinetics and inhibition |
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Week 12 |
11/25 |
16. Colorants & Flavors |
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Week 13 |
12/2 |
Proteins (III)- Muscle (Chen, Y. C.) |
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Week 14 |
12/9 |
12.Enzyme (III)- Applications |
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Week 15 |
12/16 |
15. Proteins (V)- Milk |
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Week 16 |
12/23 |
Proteins (IV)- Egg |
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Week 17 |
12/30 |
17. Bioactive Substances: Nutraceuticals and Toxicants |
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Week 18 |
2020/1/6 |
18. Final examination |
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