◎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 | 3 關聯性中等 |
| 4.溝通與領導能力 | 3 關聯性中等 |
| 5.食品科學結合人文關懷與全球意識 | 3 關聯性中等 |
◎本學科內容概述：
Upon successful completion of this course students will be able to:
-describe the definition and classification of food additives and processing aids .
-describe and evaluate the benefits and disadvantages of food additives and processing
aids from the perspectives of food producers and consumers.
-describe the current issues related to food additives and processing aids.
-describe the principles risk analysis to issue food additives and adopt it in national
regulation/standard.
-describe the safety and national/international regulations of food additives and
processing aids.
-classify food additives according to their functions in food processing. |
◎本學科教學內容大綱：
Course Introduction、Food Additives and Their Administration、Safety of food additives、Preservatives、Bactericides、Antioxidants、Review、Bleaching agents、Leavening agents、Agents for quality improvement、Illegal additive |
◎本學科學習目標：
Obtain basic knowledge regarding:
- physiologic mechanisms of carbohydrate, fat, and protein metabolism
- the function of macronutrients in the body
- food sources of micronutrients nutrient functions with respect to human physiological functions
- signs and symptoms of deficiencies |
| ◎教學進度： |
| 週次 | 主題 | 教學內容 | 教學方法 |
01
| Course Introduction | Course introduction | 講授。 |
02
| Food Pyramid | Food to be consumed more | 講授。 |
03
| Holiday | Holiday | 講授。 |
04
| Food Pyramid | Food to be consumed less | 停課。 |
05
| Vitamins | Water soluble vitamins | 講授。 |
06
| Vitamins | Oil soluble vitamins | 講授。 |
07
| Minerals | Minerals | 角色扮演。 |
08
| Holiday | Holiday | 講授。 |
09
| Midi-term | Midi-term | 筆試。 |
10
| Fruits and vegetables | Fruits and vegetables | 講授。 |
11
| Meats and poultry products | Meats and poultry products | 講授。 |
12
| Eggs and dairy products | Eggs and dairy products | 講授。 |
13
| Beverages | Beverages | 講授。 |
14
| Food additives | Food additives | 講授。 |
15
| Food labels and nutrition facts | Food labels and nutrition facts | 講授。 |
16
| Better diets for chronic diseases | Better diets for chronic diseases: diabetes mellitus and gout | 講授。 |
17
| Better diets for chromic diseases | Better diets for chronic diseases: cardio related | 講授。 |
18
| Final-exam | Final-exam | 筆試。 |
◎課程要求：
None |
◎成績考核
課堂參與討論20% : 此評分項目包含出席率
期中考30%
期末考30%
書面報告20%
|
◎參考書目與學習資源
As assigned |
| ◎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 |