開課班級Class：	授課教師Teacher：	學分數Credits：
產專動畜四	陳志銘	2

課程大綱Course Description：

本課程介紹肉品原料的種類與特性，使學生對肉及禽肉與副產物的特性有概括認識，並可提供往後研習肉品加工之參考。主要內容包括各種畜產食品原料之構造、特性、組成營養價值、影響產品原料之因素以及原料之貯存與處理等。 並進一步，介紹畜產品加工利用的方式與種類，使學生對肉及禽肉與其副產物利用有概括認識，並可提供往後研習肉品加工之參考。主要內容包括各種畜產食品之原料特性、加工原理、以及加工步驟等。

English Outline：

This course will discuss the types and characteristics of animal product materials, in order to give students a basic insight into the materials of meat and poultry meat and their by-products, and for the further study of meat processing technique. The major contents conclude structure, characteristics, and composition of materials, functional properties of raw materials of animal products quality influencing factors, storage and handling of materials, and etc. As well as this course will also discuss the methods and type of animal products utility, in order to give students a basic insight into the meat and poultry meat and their by-products utilization, and for the further study of meat processing technique. The major content concludes animal food on structure and composition, functional properties of raw material of animal products, processing principles and procedures.

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：20% 出席率、口頭回答、參與度

參考書目Textbooks/References：

Chen, Chih-Ming (2021).Handout : Meat Processing. Nei Pu, Taiwan:Pingtung. NPUST Meats Lab.

SDGs指標：

課程匯入時間Import Time：2021-01-18 11:03:50

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