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. |