教學目標

Objective

認識農漁牧業各種產品的變質與腐敗, 以及食品保存的重要性。學習各種食品保存的方法,利用科技以保存珍貴食糧資源與永續經營。

Familiar with the deterioration and spoilage of agriculture food product and the need of preservation. To familiarize the principles and methods of preserving perishable food, and to train the students for the ability to keep sustainable resource.

先修科目

Pre Course

無

None

教學方式

Teaching Method

課堂講述, PPT slides, homework, 隨機播放課程相關的影片.

Lectures, PPT slides, teaching videos, homework.

課程概要

Outline

說明各種生鮮原料與產品的變質與腐敗情況, 說明食品保存的重要性。介紹各種傳統與新開發的科技,包括物理的,化學的以及生物的原理,予食品適當保存。

To explain the deterioration and spoilage of farming and animal product, and need of preserving them. Learn all the knowledge and technology of food preservation, using physical, chemical and microbial principles, including traditional and new developed methods.

開課系所

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