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The course is designed to provide all the first-year students majored in Marine Food Science with a general understanding of the topics which are important in the field of Fishery Science, with an emphasis on Marine Food Science. The course is sponsored by all the faculty members of the Department. Beside general introductions, the recent research works of the lecturers are also included. It offers students an opportunity to understand the content of the field of Marine Food Science and to have a better knowledge in their studying program through multiple and mutual discussions with faculty members.

The two-semester course focuses on subjects so called "classical analysis" in order to avert overlap between it and the course of instrumental analysis. Theories and details of gravimetric, titrimetric, electroanalytical, and spearative methods are introduced through lectures and hand-on experiments. Students are also instructed in the techniques of evaluating analytical data as well as solving equilibrium and stoichiometry problems. The major goal of the course is to provide students with a sound background in various chemical analysis and the ability to use and evaluate the relative merits and limitations of analytical methods.

The two-semester course is designed to teach the student operation skills in chemical analysis, treatment in analytical data, and austere working manner through hand-on experience. The laboratory work in the first semester includes basic laboratory skills, calibration of volumetric glassware, acid-base titrations, gravimetric methods of analysis, and complex-formation titrations. The work in the second semester emphasizes on precipitation titrations, oxidation-reduction titrations, electroanalytical methods, spectrophotometry and chromatography.

The aims of this course are to introduce the major basic concepts of food processing including general processing methods, chemical and physical property changes of food material during processing. Topics covered in part(I) are thermal process, refrigeration and food freezing, food dehydration and concentration, food food fermentation, food irradiation and microwave process. In part(II), special emphasis are focused on individual food processing products, fats and oil, fruits and vegetables, cereal products, food additives, as wel as water and waste management in the food industry.
This course provides an introduction to microbiology for the students who will be major in food science and associated fields. It includes the topics of introduction of microorganisms, microbial growth and metabolism, control of microorganisms, viruses microbial genetics, diversity of the microbial world, nature of symbiotic association, fundamental of immunology, microorganisms and the environment, and food and industrial microbiology.
Two times (3 hours) a week, this experimental course is given two semesters in each year. The course is conducted initially from the operations of sterilization and smearing of microorganisms. The students are instructed to facilitate the tests for identification of bacteria to genus levels, and the basic techniques of microbiological tests. In first semester, students will practice to cultivate, observe, and carry out some biochemical tests. In second semester, they will examine bacteria associated with food sanitation, and microorganisms in seawater.
This is a comprehensive course. The objective of the course is to offer students a foundation in the basic of modern biochemically related areas. These include molecular biology, molecular genetics, protein, lipid, carbohydrate, metabolism, biophysics and cell biology. The course emphasizes the development of independent research studies and to complement the training in their respective disciplines.
The course is designed to teach students with principles as well as practical techniques of analyzing food components. The course covers: Moisture, ash, crude protein, and crude lipid determinations of food; lipid extraction, peroxide value (POV) and thiobarbituric acid (TBA) value measurement; volatile basic nitrogen (VBN) and K value of fishery raw materials; chemical oxygen dissolubility (COD) of waste; pH water capacity of protein; electrophoresis of water and salt soluble protein; Calorimetry of food; chromatographic methods including high-pressure liquid of nucleotides, organic acids, and saccharides, gas chromatography of fatty acids, thin-layer chromatography of tetradotoxin and pesticide; and antibiotic detection.
1.Introduction, pH meter, Spectrophotometer, centrifuge.
2. Amylase activity determination
3. Gel filtration
4. Ion exchange
5. Protein determination by Lowry and Bradford methods
6. Electrophoresis of protein
7. Electrophoresis of nucleic acid.
8. Optimum pH of amylase.
9. optimum temperature of amylase.
10. Enzyme Kinetics.
11. Glucose determination.
12. Dialysis.
13. Acetone powder.
14. Fractionation of ammonium sulfate.
The course will cover the basic concept of nutrients of food and their physiological impact in the body. It includes; energy, carbohydrate, lipid, protein, vitamin, mineral, water and electrolytes. The course is designed to provide students with perspective picture of the relationship between food and human health.
The course will introduce the fundamental of the biochemistry of fish and shellfish muscles. Composition of fish and shellfish muscles, character of muscles proteins, lipids, and heme proteins, extractives of fish and shellfish muscles, properties of seaweed and their utilization will be included. The relationship of the postmortem biochemical changes with the physical attributes of fish and shellfish muscles, physical and biochemical changes of muscle during storage and processing, and postmortem change effects on the quality of processed seafood....etc. will also covered in this course.
Special Topics in Foods
1. Introduction of reference in life science
2. Original paper
3. Patent
4. Abstracts Journal and Retrieve Journal
5. Review and book etc.
6. Machine inspection
7. Presentation and discussion
8. Topic writing.
The purposes of this course were to introduce the species of marine animals or plants, which existed in the world, and its properties, the changes of quality and freshness, the method of transportation etc. Therefore, it contained the following aspects, the kind, of marine animals and plants used for human food, the physical and chemical properties of these material, the technique of keeping freshness and the methods of transportation.
The broad objective of the course is to promote an understanding of an objective and disciplined approach in the study and analysis of problems especially those involving numerical data in experimental studies. The course covers: organization and presentation of numerical data, descriptive statistics, concepts of parameter and statistic, distribution of sample means, hypothesis and test of hypothesis, student's t-distribution, confidence interval and coefficient, x2-distribution, F-distribution, analysis of variance, randomized block design, simple regression and correlation.
This is an introducing course in food engineering presenting concepts in engineering design, calculation, unit conversion conservation laws, flowcharts, Principles of refrigeration, freezing evaporation, dehydration would be introduced for entry level engineering student, Special emphasis on problem solving.
The objective of the course is to introduce the fundamental of refrigeration system and consequently to provide undergraduate students with an basic ability to meet the industrial requirements. Thermodynamics of refrigeration system, characters of refrigerants, refrigeration cycle, use of Millior Diagram, hear transfer, calculation of the refrigeration load, automatic control of refrigeration system, and characteristics of compressor, evaporator, condenser, and expansion valve will be covered.
This course majority introducing the basic idea about the hereditary theory and principal analysis of genetics for various organisms. And the content of such lecture can be the foundation of other courses such as microbial genetics, nucleic acid chemistry, molecular (cell) biology, and food biotechnology.
The lectures will cover following topics:
1. Mendelian genetics
2. cell mechanics
3. sex determinated and sex linkage
4. DNA properties and replication
5. structure and replication of eukaryotic chromosomes
6. linkage, crossing-over, and chromosome mapping
7. recombination in bacteria
8. transposable genetic elements
9. gene expression
10. mutation
11. genetic fine structure
12. gene cloning and sequencing
13. regulation of gene expression in prokaryotes and eukaryote
To expand and concentrate further on canning technology which was given in Basic Food Process are the main theme. The status and problem encountered in Taiwan canning industry, retort pouch, aseptic process, principle and calculation of thermal process, containers for canned foods, and sterilization system are the topics covered.
The goal of the course is to provide students with basic understanding of spectroscopic, chromatographic, electrometric, and thermal methods of analysis. Besides the lectures and experiments which cover the principles, instrumentations, and the strengths and limitations of these methods, the students are encouraged to explore the latest developments in instrumental analysis by giving presentations at the end of each semester. Also, the ingenious ideas which resulted in inventions and improvements of various instruments are emphasized in lectures to allow the students to appreciate the beauty of the course.
The content of the course is divided into three parts. Part One (Materials and Machinery) provides an introduction to the general philosophy of food packaging, and contain sufficient information for the student to acquire a general understanding of the various packaging materials and processes. Part Two (Packaging Needs of Foods) examines the packaging requirements of specific types of food. Part Three (Development, Evaluation and control) given a discussion of the procedures for developing, evaluating and controlling the quality of packages for foods.
Basic processing and Utilization of Fats and Oils:
1. Processing (Principle and Method)
2. Utilization (Specification Functional Properties)
3. By-Products from Oil Refining
4. Discussion