UGEB 2420 化學色香味 Chemistry in the Kitchen

Course Code	UGEB 2420 UGEB2420			科目名稱		化學色香味 Chemistry in the Kitchen
教員	Dr CHAN Wing Fat [官方介紹] [學術著作]			學　　分		2學分
課程性質	大學通識範疇B			同科其他選擇
Workload	l   PAPER l   MIDTERM l   FINAL EXAM								好重
									重
									平均	1
									輕	1
									極輕
評價教學內容	#1 有趣，太深嘅chem佢上堂簡單提下，考試唔會出。文科讀都ok（利申：文學院，英文廢） #2 沒有讀Chem都聽得懂
評價教員教學	#1 prof有少少悶，講野水份有D多。會播煮食片 #2 播很多片
CUSIS科目資料	Description： The course is designed to illustrate how chemical knowledge helps demystify common phenomena in food processing, cooking and cleaning. Emphasis is given to observable changes in color, odor, taste and texture. The health aspect of chemicals encountered in the kitchen and in “health food store” will be discussed. Some of the latest technologies in cooking, cleaning and utensil materials will be introduced. The impact of cooking and cleaning methods on the environment (in terms of particulates and radiation) will be discussed. Some demonstrations will be carried out in class. Learning Outcome： They will learn the effects of acid/bases, reduction/oxidation, protein denaturation/degradation and chemical kinetics (e.g. cooking time/temperature) on the physical appearance and the aroma/taste of prepared foodstuff. They should be more aware of chemical safety in the kitchen, as well as the health aspects of various dishes or dietary supplements. They will become more concerned with the choice of cooking utensil materials, the energy efficiencies of cooking methods and their associated environmental issues, and the proper ways in cleaning up. The more adventurous few will be able to take advantage of the chemical knowledge acquired in modifying of perfecting traditional recipes.
其他資料	Course Outline：https://drive.google.com/file/d/18UPPp6IdoFqzfF8pqWqotEwysA2NsAyJ/view?usp=sharing 2017Sem1：學位 60|註冊 60|剩餘 0 2017Sem2：學位 60|註冊 54|剩餘 6 2018Sem1：學位 60|註冊 59|剩餘 1 2019Sem1：學位 60|註冊 58|剩餘 2 2019Sem2：學位 60|註冊 60|剩餘 0 2021Sem1：學位 60|註冊 58|剩餘 2 2021Sem2：學位 60|註冊 60|剩餘 0
同學推薦	高度推薦		推薦		2	有保留		極有保留