105年第2學期-6726 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

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.

基本資料

選修課，學分數：0-2
上課時間：四/7,8[AG102]
修課班級：畜產系4,碩博1,2
修課年級：年級以上
選課備註：大四可選,本課程採全英語授課

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