FNSC 2001 食品科學及技術概論 Intro to Food Sci & Tech

 

Course Code	FNSC 2001 FNSC2001			科目名稱		Intro to Food Sci & Tech 食品科學及技術概論
教員	Dr. Erika KWEK [官方介紹及學術著作] Professor CHEUNG Chi Keung Peter [官方介紹及學術著作] Professor LI Cheng [官方介紹及學術著作]			學　　分		2學分
課程性質	食品及營養科學系必修			同科其他選擇
Workload	l   MIDTERM l   FINAL EXAM								好重
									重
									平均	1
									輕
									極輕
評價教學內容	#1  食營入門course，基本上咩都講下，肯花時間背書個grade就唔會差。Mid-term/Final之前嗰一堂可能會畀tips，但係有機會係伏（淨係出得個幾分mc）
評價教員教學	#1  Erika都講得有趣，sildes都容易睇，LI Cheng同Peter基本上都係照住讀
CUSIS科目資料	Description： This course will provide an overview of various topics in food science and technology. Lectures will include discussions of general areas of interest chosen to stimulate and foster students' interest in both food science and food technology. The course will cover topics that include basic food chemistry, food processing and preservation, food microbiology and fermentation, food safety and toxicology, food engineering, food biotechnology, food evaluation and product development, etc. Relevant examples will be cited to strengthen the basic understanding of the principles in each topic. Local issues related to food will also be discussed.   Learning Outcome： -Define Food Science and Food Technology  -Understand the dimensions of food processing and preservation  -Grasp the basic information in food chemistry, food microbiology and food product development, and be able to utilize them in the preparation of safe and high quality food products  -Tell the current trends and advancements in Food Science and Technology
其他資料	2024Sem1：學位 150|註冊 87|剩餘 63
同學推薦	高度推薦		推薦		1	有保留		極有保留