國立嘉義大學114學年度第2學期教學大綱

課程代碼11423510013上課學制大學部
課程名稱食品科學概論（ＩＩ） Introduction to Food Science（ＩＩ）授課教師 (師資來源)羅至佑(食科系)
學分(時數)2.0 (2.0)上課班級食科系1年甲班
先修科目必選修別必修
上課地點綜合教學大樓 A32-201 授課語言國語
證照關係無晤談時間星期1第7節~第8節, 地點:A22-204 星期2第3節~第4節, 地點:A22-204
永續發展目標[SDGs]之關聯性消除飢餓
課程大網網址https://web085004.adm.ncyu.edu.tw/Syllabus/Syllabus_Rpt.aspx?CrsCode=11423510013
備 註
本課程之教學主題、內容或活動是否與性別平等議題有相關之處：否本課是否使用原文教材或原文書進行教學：是
是否安排彈性教學週次：否

◎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2 關聯性稍弱
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. Food engineering and processing operation. 2. Internal and external factors influencing food deterioration and spoilage by microorganisms. 3. Thermal processing and cold preservation. 4. Transport phenomenon in food processing and preservation.
◎本學科學習目標：
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.
◎教學進度：
週次主題教學內容教學方法
01
Course IntroductionCourse Introduction講授。
02
Deteriorative Factors and Their ControlDeteriorative Factors and Their Control講授。
03
Deteriorative Factors and Their ControlDeteriorative Factors and Their Control講授。
04
Deteriorative Factors and Their ControlDeteriorative Factors and Their Control講授。
05
Deteriorative Factors and Their ControlDeteriorative Factors and Their Control講授。
06
Heat Preservation and ProcessingHeat Preservation and Processing講授。
07
Heat Preservation and ProcessingHeat Preservation and Processing講授。
08
Mid-term ExamMid-term Exam講授、Mid-term Exam。
09
Cold Preservation and ProcessingCold Preservation and Processing講授。
10
Cold Preservation and ProcessingCold Preservation and Processing講授、討論。
11
Cold Preservation and ProcessingCold Preservation and Processing講授、討論。
12
Cold Preservation and ProcessingCold Preservation and Processing講授、討論。
13
Food Dehydration and
Concentration		Food Dehydration and Concentration講授、討論。
14
Food Dehydration and
Concentration		Food Dehydration and Concentration講授、討論。
15
Food Dehydration and
Concentration		Food Dehydration and Concentration講授、討論。
16
Final ExamFinal ExamFinal Exam。
17
Lecture review and practiceLecture review and practice作業/習題演練。
18
Lecture review and practiceLecture review and practice作業/習題演練。
◎課程要求：
Participation is required
◎成績考核
課堂參與討論30%
期中考30%
期末考40%
◎參考書目與學習資源
賴滋漢、金安兒 食品加工學(基礎篇、加工篇) 富林出版社
◎教材講義
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1.請尊重智慧財產權、使用正版教科書並禁止非法影印。
2.請重視性別平等教育之重要性，在各項學生集會場合、輔導及教學過程中，隨時向學生宣導正確的性別平 等觀念及尊重多元性別，並關心班上學生感情及生活事項，隨時予以適當的輔導，建立學生正確的性別平等意識。