開授課程

食品加工學特論(一)

教學目標	使修課同學對食品加工學有基礎的認識.
先修科目	無
教學方式	利用講義及投影片及幻燈片教學.
課程概要	1.緒言. 2.生物資源利用. 3.乾燥食品. 4.冷凍食品. 5.罐頭食品. 6.蛋品加工. 7.煉製品加工. 8.乳製品
開課系所	食品科學系碩士在職專班(Food Science)

食品冷凍機械

教學目標

Objective

使學生具有食品冷凍機械之基本概念，進而能適應產業界之需求

.The objective of this course is to introduce the basic concept of food freezing machinery, and then be able to adapt to the needs of the food industry.

先修科目

Pre Course

無

None

教學方式

Teaching Method

投影片講授

By using PowerPoint presentation

課程概要

Outline

本課程的內容包括使學生理解冷凍系統的運作原理及機械設計，掌握冷媒的選擇及其在冷凍循環內的狀態從而計算凍結食品所需要的能量，比較各冷凍系統的優劣點，並理解保存溫度與食品品質之間的關係。

The content of this course includes provide knowledge of the operating principle of the freezing system, learn to calculate the energy required to freeze food, understand the relationship between storage temperature and food quality.

開課系所

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

冷凍食品加工技術特論

教學目標	以小組討論方式，針對數種新穎冷凍食品加工技術，探討低溫保存食品的原理, 各種食品凍結和解凍方法及其冷凍或解凍中的品質變化。期望學生認識新的食品冷凍研究現況及食品冷凍技術的應用。
先修科目	食品加工、食品化學
教學方式	每週3小時課堂講解
課程概要	 冷凍食品之基礎  食品的熱量與熱傳  冷凍加工與產品品質  Immersion Chillingand Freezing  High-Pressure Freezing  Dehydrofreezing  Antifreeze Protein  Ice Nucleation Protein  High-Pressure Thawing  Microwave Thawing  Ohmic Thawing  Acoustic Thawing
開課系所	食品科學系碩士班(Food Science)

食品新產品開發

教學目標

Objective

本課程的目標是向學生介紹食品新產品之開發流程。使學生具備能力評估開發新食品的可能性、成本效益及市場潛力。並藉由實例分享獲得食品開發新產品之技能。

The objective of this course is to introduce the development process of new food products. Provide students with the ability to evaluate the possibility, cost-effectiveness and market potential of developing new foods. Through sharing examples, students will lean the skill to developing new food products.

先修科目

Pre Course

無

None

教學方式

Teaching Method

投影片講授、專題報告

By using PowerPoint presentation and report

課程概要

Outline

本課程的內容包括食品新產品開發概論、新產品開發方法、新產品開發管理、新產品發想、目標市場分析、法規檢索、成本估算、競爭品分析、市場評估調查。

The content of this course includes Introduction to food new product development, new product development methods, new product development management, workshop , target market analysis, regulatory search, cost estimation, competitive product analysis, market evaluation survey.

開課系所

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

基礎食品工程學

教學目標

Objective

介紹重要之工程概念在食品科學上之應用。

To introduce the applications of important engineering principles in food science.

先修科目

Pre Course

物理、化學

Physics, Chemistry.

教學方式

Teaching Method

課堂講解、例題示範、隨堂測驗、期中考、期末考

Course lectures, examples, quizzes, Mid-term and final exams.

課程概要

Outline

為食品工程學之入門課程，介紹重要之工程概念在食品科學上之應用。由單位換算﹑熱力學簡介開始，包括流體食品的流動、食品加工使用之能源、熱傳、熱加工、無菌加工及包裝、冷凍系統、食品之冷凍、蒸發、溼度學、質傳、食品之乾燥、工廠設計簡介等主要部份。

This is an introductory course in Food Engineering. The course objective is to farmiliarize the students with the applications of important engineering principles in food science. Lecture topics include engineering units and dimensions, thermodynamics, fluid flow in food processing, energy for food processing, heat transfer in food processing, preservation processes, refrigeration, food freezing, evaporation, psychrometries, mass transfer, membrane separation, and dehydration.

開課系所

食品科學系(Food Science)