教學目標

Objective

讓學生瞭解非熱食品加工的基本概念、原理及技術，從而認知食品加工的重要性。

Enable students to understand the basic non-thermal food processing concepts, principles and techniques to the acknowledging importance of food processing.

先修科目

Pre Course

無

None

教學方式

Teaching Method

課堂講解。

Lecture

課程概要

Outline

本課程授課內容包括食品原料化學組成與性質、食品加工特性、食品劣變、食品保存原理、食品加工單元操作、超高壓食品加工、超音波萃取技術、脈衝電場、食品幅照、分離純化技術及冷藏與冷凍保存等各教學主題，使學生建立完整的食品加工觀念。

The course content includes chemical composition and properties of food materials, food processing characteristics, food deterioration, principles of food preservation, food processing unit operations, high pressure process, ozone-processing, ultrasound processing, pulsed-electric-field, irradiation of fluid foods、separation and purification technology hurdle technology, refrigerated and freeing storage, so that students build a complete food processing concepts.

開課系所

食品科學系食品科學組(Food Science, Division of Food Science)