◎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 | 3 關聯性中等 |
| 2.具備食品科學實務能力 | 3 關聯性中等 |
| 3.獨立思考與創新能力 | 4 關聯性稍強 |
| 4.溝通與領導能力 | 2 關聯性稍弱 |
| 5.食品科學結合人文關懷與全球意識 | 2 關聯性稍弱 |
◎本學科內容概述：
本課程之實施在藉由配合食品單元操作正課,使學生能將理論與實際操作融合。透過實習操作教導學生熟悉各種食品單元操作之相關設備機具及原理。 |
◎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】之實際操作，內容包括原料選別、品質分級、脫皮、液態流體觀察及測定、混合、分離操作、食品機械清洗、粉糰脫水、物性測定、對流熱傳係數測定等。 |
◎本學科學習目標：
The goal of this course is to expose students to the practical insight of Food Manufacturing Technology. FMT encompasses a set of methods, tools, and processes by which the potential food quality may be guarded and established. Through this course, students review selected FMT case studies and know-how in traditional and current food industries as well as the needs and challenges for practice development. As a class project, students also critically evaluate local and international projects, Identifying benefits and consequences, potential approaches to qualify how the project may change MFT determinants, and recommendations for alternatives or improvements.
Goals:
-To be designed to be an application-oriented course
-To draw heavily upon real world changes
-To build on the prior courses in food manufacturing discipline
-To apply basic principles to actual problems likely to be encountered |
| ◎教學進度： |
| 週次 | 主題 | 教學內容 | 教學方法 |
01
| Course Introduction | Course Introduction | 講授。 |
02
| Processing of Starch | Processing of Starch | 講授。 |
03
| Processing of Starch | Processing of Starch | 講授。 |
04
| Processing of Nano Food Materials | Processing of Nano Food Materials | 講授。 |
05
| Processing of Nano Food Materials | Processing of Nano Food Materials | 講授。 |
06
| Plasma application in Food Industries | Plasma application in Food Industries | 講授。 |
07
| Plasma application in Food Industries | Plasma application in Food Industries | 講授。 |
08
| Manufacture of Meat Product | Manufacture of Meat Product | 講授。 |
09
| Manufacture of Meat Product | Manufacture of Meat Product | 口頭報告。 |
10
| Microwave Heating | Microwave Heating | 講授。 |
11
| Microwave Heating | Microwave Heating | 講授。 |
12
| Legume Processing | Legume Processing | 講授。 |
13
| Legume Processing | Legume Processing | 講授。 |
14
| Pastry | Pastry | 講授。 |
15
| Pastry | Pastry | 講授。 |
16
| Final Oral | Final Oral | 講授。 |
17
| Final Oral | Final Oral | 講授。 |
18
| Final Report | Final Report | 口頭報告。 |
◎課程要求：
None |
◎成績考核
書面報告70%
口頭報告30%
|
◎參考書目與學習資源
As distributed by instructor |
| ◎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 |