教學目標 Objective

動物性畜產品有其特殊性，例如：易腐、微生物易滋長、富含蛋白質和油脂等特性。這使得在動物性畜產品衛生和安全的管理上需要知道其問題背後之原理和生產現場的實務狀況。本課程將會逐一帶領學生了解生產之過程並剖析其中可能產生衛生安全危害之步驟，並就介紹相關法規與現行的管理方式。Animal-based livestock products have unique characteristics, such as being perishable, prone to microbial growth, and rich in proteins and fats. These factors make it essential to understand the underlying principles and practical situations in production when managing the hygiene and safety of such products. This course will guide students through production, analyzing the stages that may pose hygiene and safety risks while introducing relevant regulations and current management practices.

先修科目 Pre Course

教學方式 Teaching Method

本課程將以英文投影片、中文講授，考試會以中英並列的方式出題。題型以申論題為主。最後以提問的方式整理當天的重點內容，並請現場的同學回答。This course will be taught using English slides with lectures delivered in Chinese. Exams will present questions in both Chinese and English, mainly in an essay question format. Each class will conclude with a review of the day’s key points through instructor-led questions, inviting students to respond and engage.

開課系所

食品科學系

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

教學目標 Objective

*瞭解犬貓的基本代謝生理&與人類之差異 Understand canine and feline metabolism and its differences from humans.
*掌握犬貓的基本營養需求 Identify their essential nutritional needs.
*熟悉寵物食品的製造與加工技術 Learn pet food manufacturing and processing techniques.
*洞悉寵物食品的品質管理和安全性議題 Understand quality control and safety issues.
*瞭解寵物食品的法規 Know relevant pet food regulations.
*瞭解寵物食品的市場趨勢 Recognize market trends in the pet food industry.

先修科目 Pre Course

教學方式 Teaching Method

本課程將以英文投影片、中文講授，考試會以中英並列的方式出題。題型以選擇題為主，並有少數之問答題。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。 若是邀請講者，則講者的內容都會納入期中和期末的考試範圍。This course will use English lecture slides with instructions delivered in Chinese. Exam questions will be presented in both Chinese and English. The primary format will be multiple choice, supplemented by a small number of short-answer questions. In the final 20 minutes of each weekly class, an optional quiz will be administered; the results will not be included in the course grade. If guest speakers are invited, the content of their lectures will be included in the coverage of both the midterm and final examinations.

開課系所

食品科學系

教學目標 Objective

修習本課程後，學生將能夠：
1.理解乳用反芻動物的基本生理與管理方式
2.說明乳製品基本的生產流程
3.解釋各類乳製品的化學組成與加工原理
4.具備與社會大眾溝通乳品相關議題的能力

By the end of this course, students will be able to:
1. Demonstrate an understanding of dairy ruminants' basic physiology and management practices.
2. Describe the fundamental production processes involved in dairy product manufacturing.
3. Explain the chemical composition and processing principles of various types of dairy products.
4. Communicate effectively with the public on dairy-related topics and issues.

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

教學目標 Objective

• 了解肌肉的生理結構和特性有基本知識 Acquiring basic knowledge of the physiological structure and characteristics of muscles
• 了解肉品加工技術的基礎原理 Understanding the fundamental principles of meat processing technologies
• 明白肉品加工過程的操作與衛生安全 Comprehending the operations and hygiene safety in the meat processing process
• 了解畜產品副產物加值利用的個案與現今趨勢Learning about case studies and current trends in value-added utilization of livestock by-products

先修科目 Pre Course

無 None

教學方式 Teaching Method

本課程將以英文投影片、中文講授，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。並視情況安排肉品加工實作。 This course uses English slides with lectures in Chinese. Exams are bilingual, mainly multiple-choice. A weekly optional quiz in the last 20 minutes will not affect grades. Meat processing practices will be arranged as needed.

開課系所

食品科學系