NTU Course
Overview

Food Processing

Offered in 113-1

  • Serial Number

    52458

  • Course Number

    AC5008

  • Course Identifier

    623 U0540

  • No Class

  • 3 Credits

  • Compulsory

    DEPARTMENT OF DEPARTMENT OF AGRICULTURAL CHEMISTRY / PROGRAM OF FOOD SCIENCE AND TECHNOLOGY

      Compulsory

    • DEPARTMENT OF DEPARTMENT OF AGRICULTURAL CHEMISTRY

    • PROGRAM OF FOOD SCIENCE AND TECHNOLOGY

  • NAN WEI SU
    • View Courses Offered by Instructor

    • College of Bioresources & Agriculture DEPARTMENT OF DEPARTMENT OF AGRICULTURAL CHEMISTRY

    • snw@ntu.edu.tw

    • 三號館（農化系舊館）329 室

    • 02-33664819

  • Thu 1, 2, 6

  • 農化一第六-1

  • Type 1

  • 30 Student Quota

    NTU 26 + non-NTU 4

  • Specialization Program

    Technology of Food Industry

  • Chinese
  • NTU COOL
  • Notes

    、 HSI MEI LAI、 Ming-Hsu Chen合授

  • NTU Enrollment Status

    Enrolled
    0/26
    Other Depts
    0/0
    Remaining
    0
    Registered
    0
  • Course Description
    本課程係介紹食品之加工目的、方法與操作條件，由蘇南維老師講授食品之化學與營養組成、食品照射與微波應用、半濕性食品、發酵食品與食品的冷凍及冷藏及工廠衛生；吳瑞碧老師講授熱加工處理與商業滅菌；賴喜美老師講授乾燥與濃縮、食品儲藏之安定性、品質變化、防腐劑與添加劑的使用與食品包裝。
  • Course Objective
    1. Introduction of food preservation 2. Chemical & nutritive constituents 3. Principle of water removal: Drying & concentration 4. Food irradiation & Microwave heating 5. Ambient & low-temperature 6. Thermal processing 7. Deterioration of foods 8. Semi-moist foods 9. Food fermentation 10.Chemical preservation & food additives 11.Food packaging 12.Cereal processing 13.Food storage stability &quality assurance 14.Food regulation 15.Water & waste treatment 16.Plant sanitation
  • Course Requirement
    待補
  • Expected weekly study hours before and/or after class
  • Office Hour
  • Designated Reading
  • References
    1.Desrosier, N.W. : ”The Technology of Food Preservation” (4th ed.) AVI Publishing Co., Inc. (1977) 2.Potter, N.N. : “Food Science” (5th ed.), AVI Publishing Co. Inc.(1996) 3.Desrosier, N.W. : ”Elements of Food Technology” (4th ed.), AVI Publishing Co., Inc. (1977) 4.Connor, J. M. & Schiek, W.A. : ” Food Processing” (2nd ed.), John Wiley & Sons, Inc. (1997)
  • Grading
    1. NTU has not set an upper limit on the percentage of A+ grades.
    2. NTU uses a letter grade system for assessment. The grade percentage ranges and the single-subject grade conversion table in the NATIONAL TAIWAN UNIVERSITY Regulations Governing Academic Grading are for reference only. Instructors may adjust the percentage ranges according to the grade definitions. For more information, see the Assessment for Learning Section。
  • Adjustment methods for students
  • Make-up Class Information
  • Course Schedule