朝陽科技大學 096學年度第2學期教學大綱
Food Chemistry 食品化學

當期課號 1609 Course Number 1609
授課教師 陳齊聖 Instructor CHEN,CHEE SHAN
中文課名 食品化學 Course Name Food Chemistry
開課單位 應用化學系(四日)三A Department  
修習別 選修 Required/Elective Elective
學分數 3 Credits 3
課程目標 本課程之主要目的,為教授與食品科技相關之化學知識。課程內容涵蓋食品主要化學成分(醣類、脂肪、蛋白質),各成分所扮演之機能性角色,在加工與儲存期間之化學變化。課程內容亦涵蓋食品添加物,以及色、香、味之化學。課程之宗旨在使同學對化學領域,與食品科技相關之主題具有通盤之認識。 Objectives The goal of this course is to provide students with a general knowledge, from chemistry aspect, about food technology. Course content includes the major chemical components (carbohydrates, lipids, proteins) of foods and the chemical functions of each component, as well as chemical changes during processing and storage. The course also covers chemistries of food additives, color, taste and flavor.
教材   Teaching Materials  
成績評量方式   Grading  
教師網頁  
教學內容 1. 水分: 水分之吸收現象
水分之種類
水活性與食品之關係
2. 脂肪: 脂肪酸與脂肪酸甘油酯
磷脂質
不可皂化之脂類
油脂化學
3. 蛋白質:蛋白質之分類
非酵素褐變反應
蛋白質之機能性
動物與植物蛋白質
4. 醣類: 單醣
相關化合物
寡糖與聚醣
膳食纖維
5. 礦物質與維生素:
主要礦物質與微量元素
脂溶性維生素
水溶性維生素
6. 食品顏色:
顏色系統
食用色素
7. 香味: 香味之描述
香味之感受度
食品之香味與陳味
8. 質地: 質地特徵
食品質地之量測
應用
9. 食品添加物與汙染物
Syllabus 1.water: sorption phenomena
types of water
water activity and foods
2. lipids:component fatty acids and glycerides
phospholipids
unsaponifiables
chemistry of lipids
3. proteins: protein classification
nonenzymic browning
functional properties
animal and plant proteins
4. carbohydrates: monosaccharides
related compounds
oligosaccharides and
polysaccharides
dietary fiber
5. minerals and vitamins
major minerals and trace
elements
fat-soluable vitamins
water-soluable vitamins
6. color: color systems
food colorants
7. flavor:description of food flavors
astringency
flavor and off-flavor
8. texture:texture profile
objective measurement of
texture
application to foods
9. additives and contaminants
intentional additives
incidental additives or
contaminants
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