| 課程代碼 | 11423510249 | 上課學制 | 大學部 |
| 課程名稱 | 專題製作 (I)
Practice for Food Science (I) | 授課教師 (師資來源) | 吳思敬(食科系);呂英震(食科系);張文昌(食科系);許成光(食科系);許志宇(食科系);陳志誠(食科系);黃評脩(食科系);楊懷文(食科系);廖宏儒(食科系);羅至佑(食科系) |
| 學分(時數) | 1.0 (2.0) | 上課班級 | 食科系2年甲班 |
| 先修科目 | | 必選修別 | 必修 |
| 上課地點 | 食品科學館 A06-105 | 授課語言 | 國語 |
| 證照關係 | 食品技師 | 晤談時間 | 吳思敬:
星期1第1節~第4節, 地點:A06-201
羅至佑:
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
廖宏儒:
星期4第3節~第6節, 地點:A06-212
楊懷文:
星期1第7節~第8節, 地點:A22-207
星期3第5節~第6節, 地點:A22-207
呂英震:
星期1第3節~第4節, 地點:A22-206
星期1第7節~第8節, 地點:A22-206
張文昌:
星期5第1節~第4節, 地點:A06-205
陳志誠:
星期1第1節~第4節, 地點:A06-304
星期2第5節~第7節, 地點:A06-305
星期4第5節~第6節, 地點:A06-304
許志宇:
星期1第5節~第8節, 地點:A06-312
星期2第5節~第8節, 地點:A06-312
星期5第3節~第4節, 地點:A06-312
黃評脩:
星期2第5節~第8節, 地點:食品加工廠A22-208
|
| 永續發展目標[SDGs]之關聯性 | 消除飢餓; 健康與福祉; 優質教育; 責任消費及生產 |
| 課程大網網址 | https://web085004.adm.ncyu.edu.tw/Syllabus/Syllabus_Rpt.aspx?CrsCode=11423510249 |
| 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：否 |
| 是否安排彈性教學週次：是 |
◎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 | 5 關聯性最強 |
| 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 | 2 關聯性稍弱 |
◎本學科內容概述：
同學可依系上所有老師的研究方向或研究題目進行選擇。各指導老師指導內容包括：實驗室安全、電子期刊論文查閱方法、相關文獻資料收集與閱讀 |
◎本學科教學內容大綱：
"實驗室進行實驗操作
1. 食品加工與食品工程類；2. 食品化學與分析檢驗類；3. 營養保健食品類；4. 食品微生物與生物技術類" |
◎本學科學習目標：
This course equips students to apply food science principles practically, encompassing problem-solving and analytical techniques, laboratory skills, and statistical applications. The research project further enhances scientific reporting, critical thinking, and professional competencies.
Upon completing this project report, students will be able to:
- Identify a problem and its root causes, brainstorm innovative solutions, and provide well-reasoned recommendations.
- Apply critical thinking to design experiments, analyze results, relate findings to food science principles, and draw insightful conclusions.
- Select appropriate processing methods to address real-world challenges.
- Demonstrate hands-on proficiency in key laboratory techniques for food engineering/processing.
- Explain the scientific principles underlying common food engineering/processing methods.
- Integrate food science principles into practical scenarios to solve authentic problems.
- Connect peer-reviewed scientific literature with experimental data to validate outcomes. |
| ◎教學進度： |
| 週次 | 主題 | 教學內容 | 教學方法 |
01
02/23
02/24 | Introduction | Course introduction | 講授、討論。 |
02
03/02
03/03 | Literature review | Identify a problem and potential causes, generate ideas to solve the problems, and make thoughtful recommendations. | 講授、討論。 |
03
03/09
03/10 | Literature review | Identify a problem and potential causes, generate ideas to solve the problems, and make thoughtful recommendations. | 講授、討論。 |
04
03/16
03/17 | Literature review | Identify a problem and potential causes, generate ideas to solve the problems, and make thoughtful recommendations. | 講授、討論。 |
05
03/23
03/24 | Experimental design | Apply critical thinking skills to design an experiment, evaluate the results, correlate with the principles of food science and technology, and make thoughtful conclusions. | 操作/實作、講授、討論。 |
06
03/30
03/31 | Experimental design | Select appropriate processing methods when presented with a practical problem. | 操作/實作、講授、討論。 |
07
04/06
04/07 | Experimental design | Select appropriate processing methods when presented with a practical problem. | 操作/實作、講授、討論。 |
08
04/13
04/14 | Laboratory practicum | Demonstrate practical proficiency in the laboratory for specific engineering/processing methods. Apply and incorporate the principles of food science in practical, real-world situations and problems | 期中考。 |
09
04/20
04/21 | Laboratory practicum | Demonstrate practical proficiency in the laboratory for specific engineering/processing methods. Apply and incorporate the principles of food science in practical, real-world situations and problems | 操作/實作、講授、討論。 |
10
04/27
04/28 | Laboratory practicum | Demonstrate practical proficiency in the laboratory for specific engineering/processing methods. Apply and incorporate the principles of food science in practical, real-world situations and problems | 操作/實作、講授、討論。 |
11
05/04
05/05 | Laboratory practicum | Demonstrate practical proficiency in the laboratory for specific engineering/processing methods. Apply and incorporate the principles of food science in practical, real-world situations and problems | 操作/實作、講授、討論。 |
12
05/11
05/12 | Laboratory practicum | Demonstrate practical proficiency in the laboratory for specific engineering/processing methods. Apply and incorporate the principles of food science in practical, real-world situations and problems | 操作/實作、講授、討論。 |
13
05/18
05/19 | Laboratory practicum | Demonstrate practical proficiency in the laboratory for specific engineering/processing methods. Apply and incorporate the principles of food science in practical, real-world situations and problems | 操作/實作、講授、討論。 |
14
05/25
05/26 | Laboratory practicum | Demonstrate practical proficiency in the laboratory for specific engineering/processing methods. Apply and incorporate the principles of food science in practical, real-world situations and problems | 操作/實作、講授、討論。 |
15
06/01
06/02 | Results evaluation
Making thoughtful conclusions | Correlate scientific information (such as scientific journals) with the experimental data | 操作/實作、講授、討論。 |
16
06/08
06/09 | 期末考 | 期末報告 | 口頭報告、書面報告。 |
17
06/15
06/16 | 彈性教學 | 國內外線上教學課程影片或磨課師課程
其他有助課程學習之線上資源 | 問題教學法、討論。 |
18
06/22
06/23 | 彈性教學 | 國內外線上教學課程影片或磨課師課程
其他有助課程學習之線上資源 | 問題教學法、討論。 |
◎課程要求：
出席並實際參與實作。 |
◎成績考核
書面報告100%
|
◎參考書目與學習資源
Assigned text and Other references by advisor(s) |
| ◎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 |