開課班級Class：	授課教師Teacher：	學分數Credits：
四動畜一A	陳志銘	2

課程大綱Course Description：

畜產品包括乳品、肉品、蛋品是人類優良的食物來源之ㄧ，尤其是人類的主要蛋白質來源，對人類健康有舉足輕重的影響。本課程主要介紹乳品、肉品、蛋品之主要營養成分：水分、蛋白質、脂肪、維他命、礦物質及其他微量元素，還包括部分重要機能性成分；並進一步說明這些營養素對人體健康的優點、貢獻及影響；尤其是其機能性保健成份對人體健康與保健的效果及加工時應注意事項。其次，也會探討攝食畜產品的正確觀念，使大眾可以健康、安心地享受美食。

English Outline：

Animal products, including milk, meat and egg products, are one of the major excellent food sources, especially, those are major protein resources of human being, and are quite important for human health. This course mainly introduces the major components, including moisture, proteins, fats, vitamins, minerals and other microingredients, milk, meat and egg, as well some vital functional ingredients of them. Furthermore, it also illustrates the merits, contribution and effects of those nutrients for human health. Especially, it focuses the human health and functional efficiency of those functional ingredients and the matters needing attention during the processing procedures. The next, this course investigates the correct concept to intake animal products, and make the people can feeling at ease to enjoy the feats in healthy way.

本科目教學目標Course Objectives：

知識：學習畜產品主要營養成分及其他微量元素（包括重要機能性成分）；並了解這些營養素對人體健康的優點、貢 獻及影響。 技能：畜產品機能性保健成份對人體健康與保健效果的應用及加工時應注意事項。 態度：配合上課進度預習與複習，參與上課討論與專題報告。

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：10% 期中考Midterm Exam：30% 期末考Final exam：50% 其它 Other：出缺勤Attendance 10%

參考書目Textbooks/References：

Chen, Chih-Ming, 2022.Handout 01.Meat Lab.

SDGs指標：

課程匯入時間Import Time：2023-02-01 09:46:42

最後更新時間Last Modified：2023-02-20 01:34:28，更新人modified by：陳志銘