開課班級Class: | 授課教師Teacher: | 學分數Credits: |
食技碩專學程二 | 陳與國,林貞信,黃卓治 | 3 |
課程大綱Course Description: |
為對未來營養及安全需求,本課程主要介紹開發新產品之步驟與方法。結合基本的食品化學、微生物和加工技術,及引用營養基因體學知識,利用精密儀器分析食品材料與活性成分應用於新食品之加工過程中。 |
English Outline: |
For the future and safty, the objectives of this course included procedure new product development and the approach to achieve the R&D. the use of food chemistry, microbiology, food processing techniques, gene of nutrition knowledge and precision instruments analysis were combined with the development of new products. |
本科目教學目標Course Objectives: |
教學型態Teaching Models: | 成績考核方式Grading: |
課堂教學 | 平時成績General Performance:25% 期中考Midterm Exam:25% 期末考Final exam:25% 其它 Other:25%(出席率很重要) |
參考書目Textbooks/References: |
SDGs指標: |
課程匯入時間Import Time:2022-01-04 14:56:19 |
最後更新時間Last Modified:2022-01-04 15:43:06,更新人modified by: |