UGEB 2440 飲食中的化學 Chemistry of Food and Drinks

 

Course Code	UGEB 2440 UGEB2440			科目名稱		Chemistry of Food and Drinks 飲食中的化學
教員	Dr. MAK Kin Wah [官方介紹] [學術著作]			學　　分		2學分
課程性質	大學通識B範疇			同科其他選擇
Workload	l   PAPER l   非PAPER類HOMEWORK								好重
									重
									平均
									輕	1
									極輕
評價教學內容	#1 內容有澱粉質、蛋白質、肉類、茶、咖啡、食物添加劑、食物安全事件等等。內容好生活化同有趣。 利申：以前中學讀過bio chem 所以覺得好簡單。不過就算冇science 底，Kendrew 出assignment 都唔難，全部都係上堂講過嘅嘢。要高分/滿分一定要抄足Kendrew 上堂講過嘅嘢 + 自己組織一下文句。 Paper 有題目list，同學亦可以自訂題目。會有consultation session (zoom時期只能email)。文科同學反而有利，因為paper 唔係要求同學好似科學家咁寫Biochem 分子結構，而係解釋民間智慧嘅食物製作/保存法背後有咩化學原理(which is 佢lecture 講過嘅嘢），說明得清晰有邏輯重要過你識好深嘅biochem Knowledge. 咁當然你quote 到Science journal 又解釋到就係impressive 嘅高質paper啦(就咁Quote完唔解釋/說明都係冇用的)
評價教員教學	#1 Kendrew 好fun 好helpful, 寫paper 可以問好多次去確定篇文嘅脈絡同側重點。佢嘅presentation 清晰，就算冇biochem 底都聽得明。
CUSIS科目資料	Description： Hong Kong is very famous for its superb cuisine, which is a fantastic fusion of eastern and western styles. Cooking is both an art and a science. Good tasting foods and drinks are the results of perfect matches of ingredients and cooking methods. Foods and drinks is related to chemistry closely. Having some understanding about the chemistry of the food ingredients and the various cooking methods can help appreciating the connections between science and human life. This course will discuss the Hong Kong cuisine culture from the chemistry perspective, to explain why these famous foods and drinks are so tasty and popular. Examples include Chinese rotisserie (Siu Mei), wonton noodles, steamed seafoods, stewed beef brisket, silk stocking milk tea, and century egg with pickled ginger, etc. Consuming food and soups that carry health and therapeutic values is also a unique food culture in China and Southeast Asia. The course will introduce several types of food that are traditionally considered to have some specific functions, and discuss their scientific justifications from the chemistry point of views. Besides, pre-packaged food and fast food is an important eating culture of modern urban people. Some important issues about pre-packaged food and fast food, such as food storage and packaging, uses of approved (and sometimes prohibited) food additives, alternative ingredients, and food testing, will also be discussed.   Learning Outcome： Upon completion of the courses, students should be able to: identify the connections between science and culture. interpret the traditional and local food culture from the scientific perspectives. explain the chemistry of the basic constituents of foods and drinks. explain the chemical changes involved in the various cooking methods. identify the scientifc justifications of some traditional function foods. evaluate the commonly claimed advantages of functional foods and therapeutic diets from the science perspectives. recognize the applications of modern science and technology in improving food productions and food safety. describe the principles of some common food packaging methods. acquire basic scientific grounds to judge about the validity of some misconceptions and common believes about foods and health.
其他資料	2020Sem1：學位 50|註冊 49|剩餘 1 2020Sem2：學位 50|註冊 48|剩餘 2
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