課程名稱 |
食品科技研究實驗法一 Research and Experimental Methods in Food Sc. and Techn. (Ⅰ) |
開課學期 |
112-1 |
授課對象 |
生物資源暨農學院 食品科技研究所 |
授課教師 |
陳宏彰 |
課號 |
FOOD7004 |
課程識別碼 |
641 M1710 |
班次 |
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學分 |
1.0 |
全/半年 |
半年 |
必/選修 |
必修 |
上課時間 |
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上課地點 |
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備註 |
與呂廷璋、沈立言、羅翊禎、謝淑貞、鄭光成、潘敏雄、丁俞文、陳時欣、陳明煦、李月嘉合授 限本系所學生(含輔系、雙修生) 總人數上限:50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 |
課程大綱
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課程概述 |
The purpose of this course is to enrich hands-on experiences of student. Each faculty will offer a unit of food assay or practice for selection. Each student shall attend four selected units to fulfill the requirement of the course. Examples of the the titles of units include:
<Food Chemistry>
Evaluation of food anti-oxidative activity
Gas chromatographic analysis of active thio-compounds in essential oil of garlic
Liquid chromatographic analysis of sugar components in food
Detection of yeast DNA
Detection of protein expression in cells
<Food Microbilogy>
Production of protease using microbe (Aspergillus oryzae)
Fermentation of beer making
<Food Processing>
Cultivation of Ganoderma mycelia in 5L fermentor
Effects of sterilizing method on juice quality
Preparation and properties of nano-food materials (e.g. Chinese yam)
Production and applications of electrolyzed water |
課程目標 |
To develop hand-on experiences of experimental methods commonly used in food science and technology research. |
課程要求 |
This is a required and exclusive course for master-degree students in our Institute. Each student needs to selected 4 units from the above list including one food microbiology, one or two food chemistry and/or one or two food processing units. Each instructor will arrange the experimental time and place with the students. Please check-out the course information on the bulletin board in the Institute.
詳細選課資訊,請參考以下檔案:
<a href="https://ceiba.ntu.edu.tw/course/949056/001meth_info.doc">選課通知-公告</a>
<a href="https://ceiba.ntu.edu.tw/course/949056/002meth1.doc">method 1</a>
<a href="https://ceiba.ntu.edu.tw/course/949056/002meth2.doc">method 2</a> |
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 |
由各老師於上課時指定。 |
評量方式 (僅供參考) |
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