99年第2學期-2075 新興食品加工技術 課程資訊

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
出席和上課表現	10

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.

基本資料

選修課，學分數：0-2
上課時間：五/1,2[AG106]
修課班級：食科系3
修課年級：年級以上
選課備註：

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.