107年第2學期-6724 食品殺菌技術 課程資訊

評分方式

評分項目 配分比例 說明
Class participation and discussion 20
Mid-exam 30
Final-exam 30
Presentation 20

選課分析

本課程名額為 30人,已有9 人選讀,尚餘名額21人。


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授課教師

許馨云

教育目標

This course would cover selected topics in thermal and non-thermal processing of food. It is intended for graduate students at advanced level. The course would cover traditional processes such as retorting, aseptic processing, as well as new and emerging technologies of food processing such as high hydrostatic pressure processing and pulse electric field processing. The emphasis in this course will be on the mathematical models that describe these processes and the impact of processing on food quality and safety. Some discussion of processing equipment will also be included. The course would offer an opportunity to students in animal science, food science, chemical, and mechanical engineering to learn about traditional thermal processes as well as new non-thermal processes in a rigorous manner.

課程資訊

參考書目

教科書:自編教材
參考書: “
“Introduction to Food Engineering,” 4th Edition, R.P. Singh and D.R. Heldman,
Academic Press, NY, 2009.
“Food Processing Technology: Principles and Practice,” P.J. Fellows, CRC Press,
Boca Raton, FL, 2000
“Emerging Technologies for Food Processing,” Da-Wen Sun (Ed.) Elsevier
Academic Press, U.K., 2005.
“Thermal Processing of Packaged Food,” D. Holdsworth and R. Simpson,
Springer, New York, 2008

開課紀錄

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