高齡營養與食品研發
| 教學目標 Objective |
人口快速老化是全球共通議題，食品研發必須朝向抗老化、精準化及個人化等多元發展。本課程目標為: 1. 使學生明瞭食物在健康老化之角色; 2. 協助學生掌握食物質地分析之原理及操作方式。 The rapid aging of the population is a common issue around the world. Food research and development must move towards multiple developments such as anti-aging, precision and personalization. The objectives of this course are: 1. To enable students to understand the role of food in healthy aging; 2. To help students understand the principles and operation methods of food texture analysis. |
| 先修科目 Pre Course |
無 |
| 教學方式 Teaching Method |
講述、討論、實作 Didactic instruction, discussion, and practice |
| 教材內容 Outline |
1. 闡述食物在健康老化之角色: 從生理學、預防醫學、精準營養、社會及經濟等面向; 2. 解說質地調整食品之分級標準: UDF, NDD, IDDSI, Eatender, etc.; 3. 評估食品質地與色香味之原理與方法。 1. To disclose the role of food in healthy aging: from the perspectives of physiology, preventive medicine, precision nutrition, society and economy; 2. To explain the grading standards of texture-modified food: UDF, NDD, IDDSI, and Eatender, etc.; 3. Principles and methods of evaluating food texture, color, aroma, and taste. |
|
開課系所 |
食品科學系博士班 |