◎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 | 5 關聯性最強 |
| 3.獨立思考與創新能力 | 4 關聯性稍強 |
| 4.溝通與領導能力 | 1 關聯性最弱 |
| 5.食品科學結合人文關懷與全球意識 | 1 關聯性最弱 |
◎本學科內容概述：
本課程之實施在藉由食品單元操作正課的介紹配合實習,使學生了解自食品原料採收至成品倉儲中，【各種食品加工單元操作之原理、特性，以及各加工單元操作間縱的及橫的關係，使學生能切實的掌握並靈活的運用各種單元操作】。 |
◎本學科教學內容大綱：
本課程內容包含【食品原料採收、進 廠、分級處理、加工、---貯藏過程】中所【涉及】之【食品加工單元操作】之講解，內容包括Food Industry Overview、Food Material Handling 、Fluid Mixing 、Solid mixing、Cleaning of Food Processing Machine 、Size reduction、Emulsification and homogenization、Centrifugal separation、Filtration、Expression、extraction、Heat treatment等。 |
◎本學科學習目標：
認識及學習食品加工各種單元操作,包括Food Material Handling 、Fluid Mixing 、Solid mixing、Cleaning of Food Processing Machine 、Size reduction、Emulsification and homogenization、Centrifugal separation、Filtration、Expression、extraction、Heat treatment等。 |
| ◎教學進度： |
| 週次 | 主題 | 教學內容 | 教學方法 |
01
| Introduction to unit operations in food processing | Overview of unit operations | 講授。 |
02
| Raw material preparation | Cleaning, sorting, grading and peeling | 講授。 |
03
| Size reduction | Principle and equipment for size reduction and its effects on product qualities | 講授。 |
04
| Homogenization | Principle and equipment for homogenization and its effects on product qualities | 講授。 |
05
| Mixing | Principle and equipment for mixing and its effects on product qualities | 講授。 |
06
| Centrifugal separation | Principle and equipment for centrifugal separation and its effects on product qualities | 講授。 |
07
| Filtration, expression and solvent extraction | Principle and equipment for filtration and expression and their effects on product qualities | 講授。 |
08
| Midterm exam | Midterm exam | Midterm exam。 |
09
| Membrane separation | Principle and equipment for membrane separation and its effects on product qualities | exam。 |
10
| Heat treatment | Overview of heat treatment | 講授。 |
11
| D value, Z value and F value | Understanding of D value, Z value and F value | 講授。 |
12
| D value, Z value and F value | Calculation of D value, Z value and F value | 講授。 |
13
| Blanching | Principle and equipment for blanching and its effects on product qualities | 講授。 |
14
| Pasteurization | Principle and equipments for pasteurization and its effects on product qualities | 講授。 |
15
| Commercial sterilization | Principle and equipment for commercial sterilization and its effects on product qualities | 講授。 |
16
| Final exam | Final exam | Final exam。 |
17
| 彈性教學 | 彈性教學 | 彈性教學。 |
18
| 彈性教學 | 彈性教學 | 彈性教學。 |
◎課程要求：
No requirement |
◎成績考核
課堂參與討論40%
期中考30%
期末考30%
|
◎參考書目與學習資源
Food Processing Technology Principles and Practice, 2000, 2nd Ed. P.J. Fellows
Unit Operations for the Food Industries, Ed. By Wilbur A. Gould, 1996, CTI Publications Inc., USA
Principles of Food Processing, 1997, D.R. Heldman, R.W. Hartel
食品加工原理,原著：Heldman and Hartel, 審校：李敏雄等；編譯：夏文水等
Food Science, 1986, 4th Ed. N. N. Potter. |
| ◎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 |