開課班級Class：	授課教師Teacher：	學分數Credits：
食品碩士學程一A	蔡碧仁,李佩璇,陳志銘	3

課程大綱Course Description：

本課程聘請不同食品加工專長之學者專家，講授食品產業之最新研究與發展，其中包括微生物醱酵、保健食品、乳品加工、肉品加工等，並依照授課內容，提供學生實作實習或業界參訪之活動，讓學生能將課堂所習之食品加工知識與技術，實際動手應用於產品製作或親身體驗食品產業的運作。

English Outline：

This course will invite various scholars or specialists with different specialties of food processing to teach the most recent research and development of food processing. The topics may include, but not limit to, microbial fermentation, health foods, dairy processing, meat processing, etc. In addition to lecture in the classroom, the lecturer will also provide students with hand-on practice in the lab or field trip to visit food industry. This course will allow students to utilize the knowledges and techniques learned in classroom for actually hand-on application of food manufacturing in the lab or to visit food industry personally to observe and experience different technologies in food factories.

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+實習 (校內、校外)	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：2021-06-29 08:11:05

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