99年第2學期-2075 新興食品加工技術 課程資訊

課程分享

選課分析

本課程名額為 70人,已有49人選讀,尚餘名額21人。

評分方式

評分項目 配分比例 說明
期中考 30
期末考 30
期末報告(書面摘要) 5
期末報告(口頭) 25

授課教師

徐詮亮

教育目標

1. Introduction to the principles of those non-traditional food processing technologies such as microwave, radio & IR frequency, Ohmic and inductive heating, high pressure processing. 2. Introduction to the applications of those non-traditional food processing technologies in food industry.

課程概述

1. Introduction to the principles of those non-traditional food processing technologies such as microwave, radio & IR frequency, Ohmic and inductive heating, high pressure processing. 2. Introduction to the applications of those non-traditional food processing technologies in food industry.

課程資訊

參考書目

1. 實用食品加工學,林淑瑗 等著,華格那圖書出版有限公司。
2. Principles of food processing, 1997. Heldman, D.R. and Hartel,R.W. Chapman & Hall.
Food Processing Technology Principles and Practice, 2000. 2nd. Fellows, P.J. Woodhead Publishing Limited.