教學目標

Objective

介紹食品工業之發展現況及展望。並瞭解近年來發展或流行的食品加工技術及應用，探討特定保健功能產品及其在保健食品的開發。

Introducing the development and prospect of food industry as well as teaching students to realize the identification, principle and application of novel or alternative food processing. To investigate of specific functional food products and its application of new functional food

先修科目

Pre Course

 微生物學

教學方式

Teaching Method

每週三小時課堂講解、討論、視聽授課

Three hours oral, discussion or audiovisual teaching per week

課程概要

Outline

1. 瞭解微生物在發酵製程的應用和發酵製程操作的調控。 2. 發酵和發酵微生物 2.1食物發酵 2.2發酵食品：古老的傳統 2.3影響發酵的因素 2.4負責食品發酵的生物製劑 3. 介紹健康食品及法規. 4. 明瞭健康食品功能評估方法.

1. Understand the microbial application in the fermentation and the operation regulation of fermentation process. 2. Fermentation and Fermenting Microorganisms 2.1 Food Fermentation 2.2 Fermented Foods: An ancient Tradition 2.3 Factors Influencing Fermentation 2.4 Biological Agents Responsible in Food Fermentation 3. To introduce of functional food and its regulation law. 4. To understand the assessment methods for functional food.

開課系所

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