教學目標 Objective

1. 認識禽肉與蛋品的基本結構與營養組成 Identify the basic structure and nutritional composition of poultry meat and eggs
2. 了解禽肉與蛋品的主要加工流程與應用產品 Understand the main processing steps and common products of poultry meat and eggs
3. 掌握與禽肉及蛋品品質與安全相關的基本管理概念 Grasp basic management concepts related to the quality and safety of poultry and egg products
4. 認識禽類飼養與產蛋管理對加工品質的影響 Recognize how poultry farming and egg production practices affect processing quality

先修科目 Pre Course

教學方式 Teaching Method

本課程將以英文投影片、英文講授，考試會以中英並列的方式出題。題型以選擇題為主。本課程每周下課堂最後20分鐘會進行課後測驗，可以自由參與，此測驗結果不會納入成績。This course will be conducted using English slides and will be taught in English. Examinations will be presented in a bilingual format (Chinese and English), primarily focusing on multiple-choice questions. A weekly post-lecture quiz will be held during the last 20 minutes of each class session. Participation in these quizzes is voluntary, and the results will not be included in the final grade.

開課系所

食品科學系