開課班級Class: | 授課教師Teacher: | 學分數Credits: |
碩動畜一A | 陳志銘 | 2 |
課程大綱Course Description: |
本課程著重於肉品之組成、性質以及肉品加工、貯藏過程中之變化。內容包含:脂肪、蛋白質、酵素、碳水化合物、灰分、維生素與水之結構、物理化學特性,肉色,酸鹼度,肉品加熱與冷卻之方法與影響等。 |
English Outline: |
This course focuses on the composition, characteristics, and changes of meat and meat products during processing and storage. Also, the structures, physic-chemical properties of lipids, proteins, enzymes, carbohydrates, ash, and vitamins are also addressed. Meat colors, pH, influences caused by heating and cooling are also covered. |
本科目教學目標Course Objectives: |
為因應我國加速畜產業轉型升級政策與精緻農業發展目標,本系旨在以核心及基礎課程結合各領域專業課程,循序漸進提升學生之執行創新研究的能力,培育具備相關產業轉型升級之研發成果應用與轉移能力之高階專業人才,並發展永續經營之國際化畜產業。 |
教學型態Teaching Models: | 成績考核方式Grading: |
課堂教學 | 平時成績General Performance:10% 期中考Midterm Exam:30% 期末考Final exam:50% 其它 Other:10 |
參考書目Textbooks/References: |
SDGs指標: |
課程匯入時間Import Time:2020-07-07 13:43:48 |
最後更新時間Last Modified:,更新人modified by: |