| 開課班級Class： | 授課教師Teacher： | 學分數Credits： |
| 碩食安所一A | 龔得安,沈朋志 | 3 |
| 課程大綱Course Description： |
| 本課程是從化學角度和安全管理的角度上研究食品的化學組成、結構、理化性質、營養和安全性質，以及它們在生產、加工、貯存和運銷過程中的變化及其對食品品質和食品安全性的影響。包含醣類、脂質、蛋白質 (包含酵素)、維生素與礦物質、天然色素與香料、食品添加物、機能性成分之化學特性。 |
| English Outline： |
| This course is the study of the chemical composition, structure, properties of physical and chemical, nutrition and safety properties of food, as well as their changes during production, processing, storage and transportation and their effects on food quality and food safety. This course will introduce the basic principles of food chemistry, including the chemical properties of saccharides, lipids, proteins (including enzymes), vitamins and minerals, natural pigments and flavors, food additives, and functional ingredients. |
| 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+小組討論 | 平時成績General Performance：20% 期中考Midterm Exam：30% 期末考Final exam：30% 其它 Other：期末報告 20% |
| 參考書目Textbooks/References： |
| 1. Fennema's Food Chemistry, 4th edition, 2007, Damodaran, S., Parkin, K. and Fennema, O. R. CRC Press 2. 食品相關之最新文獻及參考書籍。 |
| SDGs指標： |
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| 課程匯入時間Import Time：2022-07-13 09:36:01 |
| 最後更新時間Last Modified：2022-08-11 14:04:04，更新人modified by：龔得安 |