◎系所教育目標：
教育目標：
本系以培養全方面的食品科技人才為目標，畢業生無論進入產官學研界都能發揮所學，為國家棟樑之材。
1. 有獨立思考及研發能力，可投入產官學研各領域服務。
2. 具有分析研判之學能與籌畫未來之遠見，能促進國家社會進步。
3. 具備所需之學養可從事更高深的學術研究 |
| ◎核心能力 | 關聯性 |
| 1.食品科學相關基礎知能 | 5 關聯性最強 |
| 2.具備食品科學實務能力 | 4 關聯性稍強 |
| 3.獨立思考與創新能力 | 3 關聯性中等 |
| 4.溝通與領導能力 | 4 關聯性稍強 |
| 5.食品科學結合人文關懷與全球意識 | 4 關聯性稍強 |
◎本學科內容概述：
Food science is an applied knowledge which covers wide variety basic sciences including biology, physics and chemistry, thus it is also considered a intergraded science. This course is a required course for the freshmen of our department. By introducing the issues such as food materials, food chemistry, food processing, food sanitation and safety as well as food quality management. We expect students who take this course will obtain basic knowledge in order to pursue other advanced class offered by our department. |
◎本學科教學內容大綱：
1. Chemistry of various food components 2. Factors influencing the microbial growth 3. Material properties and their links to food processing operations 4. Spoilage and deterioration mechanisms |
◎本學科學習目標：
After completing this course students are expected to have learned briefly:
-the chemistry underlying the properties and reactions of various food components
-factors influencing the microbial growth
-source and variability of raw materials and their impact on food processing operations
-spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage
-principles of food processing techniques
This course contributes to the development of students' successes skills, especially in information acquisition skills, life-long learning skills, and professional integrity and ethical values.
Upon successful completion of this course, students will be able to:
-distinguish the concept of technology, engineering and food science and technology
-list chemical composition of food materials and describe the role of foods as basic human needs
-identify the physicochemical characteristics and functional properties of food materials and correlate their importance in food processing and preservation
-describe the source and variability of raw food materials and correlate their impacts on food processing operations
-identify important internal and external factors influencing food deterioration and
spoilage by microorganisms (water activity, pH, temperature, nutrition, and oxygen),
and correlate them to the safety risk of food products.
-describe the principles of some food processing methods to extend food shelf life
(pasteurization, sterilization, refrigeration, freezing, and dehydration)
-use the basic principles of transport phenomenon in food processing and preservation. |
| ◎教學進度： |
| 週次 | 主題 | 教學內容 | 教學方法 |
01
09/08 | Course introduction | Course Outline
Lecture Rules
Assessment Tools | 講授、討論。 |
02
09/15 | Defining Food Science | Concept of food science and technology | 講授、討論。 |
03
09/22 | Defining Food Science | Fields of food science and related industrial activities | 講授、討論。 |
04
09/29 | 教師節補假 (Characteristics of the food industry) | Historical aspects of food industry | 講授、討論。 |
05
10/06 | 中秋節 (Characteristics of the food industry) | Historical aspects of food industry | 講授、討論。 |
06
10/13 | Characteristics of the food industry | Major transitions of food industry | 講授、討論。 |
07
10/20 | Constituent of foods | Properties of starch | 口頭報告、講授、討論。 |
08
10/27 | Constituent of foods
Constituent of foods | Properties of protein
Properties of lipid | 口頭報告、講授、討論。 |
09
11/03 | Mid-term | Mid-term | 期中考。 |
10
11/10 | Nutritive aspects of food constituents | Water-soluble vitamins, fat-soluble vitamins | 口頭報告、講授、討論。 |
11
11/17 | Nutritive aspects of food constituents | Minerals, phytochemicals | 口頭報告、講授、討論。 |
12
11/24 | Unit operations of food industry | Unit operations (thermal theories involved) | 口頭報告、講授、討論。 |
13
12/01 | Unit operations of food industry | Unit operations (momentum theories involved) | 口頭報告、講授、討論。 |
14
12/08 | Quality Factors and how they are measured | Appealing related quality factors | 口頭報告、講授、討論。 |
15
12/15 | Quality Factors and how they are measured | Appealing related quality factors | 講授、討論。 |
16
12/22 | Final exam | Final exam | 講授、期末考。 |
17
12/29 | Flexible adjustment | Flexible adjustment | 討論。 |
18
01/05 | Flexible adjustment | Flexible adjustment | 討論。 |
◎課程要求：
Assigned text
Handout
-Lecture notes in the form of power point presentations are available for each topic (most presented in English). Students can download freely the soft copies of course materials @ NCYU E-learning websites. Please contact the on-campus E-learning center if you find any difficulties to download the course materials.
Other references
Lean, M. E. J. 2006. Fox and Cameron’s Food Science, Nutrition and Health. 7th edition-Gie, T. G. 1996. Pengantar Filsafat Teknologi. Andi, Yogyakarta.
-Wright, P. H. 2005. Pengantar Engineering. Erlangga, Jakarta.
-. Hodder Education. Great Britain.
-Fellows, P. J. 2000. Food Processing Technology; Principles and Practice 2nd edition. CRC Press, Boca Raton.
-Taub, I. A. and Singh, R.P. 1998. Food Storage Stability.
-Hartel, R. W. 2001. IFT revises its education standard. Food Technology. |
◎成績考核
課堂參與討論10%
小考20%
期中考30%
期末考40%
|
◎參考書目與學習資源
Lean, M. E. J. 2006. Fox and Cameron’s Food Science, Nutrition and Health. 7th edition-Gie, T. G. 1996. Pengantar Filsafat Teknologi. Andi, Yogyakarta.
-Wright, P. H. 2005. Pengantar Engineering. Erlangga, Jakarta.
-. Hodder Education. Great Britain.
-Fellows, P. J. 2000. Food Processing Technology; Principles and Practice 2nd edition. CRC Press, Boca Raton.
-Taub, I. A. and Singh, R.P. 1998. Food Storage Stability.
-Hartel, R. W. 2001. IFT revises its education standard. Food Technology. |
| ◎教材講義 請改以帳號登入校務系統選擇全校課程查詢方能查看教材講義 |