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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 |
112-1 |
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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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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 |
Prerequisite： Organic Chemistry |
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預期每週課後學習時數 |
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Office Hours |
備註： Monday 15:20~16:00 or by appointment |
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指定閱讀 |
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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
2. Food Chemistry, 3rd edition, 1996, Fennema, O. R., Marcel Dekker. |
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評量方式
(僅供參考) |
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