國(guó)立屏東科技大學(xué)九十六學(xué)年度第二學(xué)期課程進(jìn)度表

1、國(guó)立屏東科技大學(xué)九十六學(xué)年度第二學(xué)期課程進(jìn)度表科目名稱畜產(chǎn)品原料學(xué)先修科目開(kāi)課班級(jí)畜產(chǎn)系二技四技碩士班博士班一年級(jí)學(xué)分?jǐn)?shù)2單學(xué)期全學(xué)年授課教師林美貞、陳志銘主要教材講義參考書(shū)目1.肉品加工理論與應(yīng)用，陳明造，藝軒 2.乳品加工學(xué)，林慶文，華香園 3.牛乳與乳製品，張勝善，長(zhǎng)河出版社4.蛋品加工學(xué)，張勝善，華香園講授方式 課堂講授 分組討論 參觀實(shí)習(xí) 其他()成績(jī)考核方式平時(shí)成績(jī)： 30 期中考： 35 期末考： 35 讀書(shū)報(bào)告： 其他（ ）：週次起訖月日授課單元主題內(nèi)容備註一2.243.01課程簡(jiǎn)介 (林)課程簡(jiǎn)介、畜產(chǎn)品原料的種類25日正式上課。28日和平紀(jì)念日(放假)。二3.023.08乳

2、原料 I (林)牛乳組成與影響成分之因素3/43/6加退選。三3.093.15乳原料 II (林)牛乳蛋白質(zhì)之結(jié)構(gòu)與特性四3.163.22乳原料 III (林)牛乳脂質(zhì)、碳水化合物等成分之結(jié)構(gòu)與特性17日校務(wù)會(huì)議。五3.233.29乳原料 VI (林)羊乳特性、牛乳之理化性質(zhì)、品質(zhì)與貯存26日校課程委員會(huì)。六3.304.05放假4日清明節(jié)（放假）4日清明節(jié)（放假）。七4.064.12蛋原料 I (林)蛋之構(gòu)造與組成分130日研究生論文口試提出申請(qǐng)。八4.134.19蛋原料 II (林)蛋之品質(zhì)與貯存九4.204.264/25 期中考試4/25 期中考試2026日期中考試。23日教務(wù)會(huì)議。十4.

3、275.03肉原料 I (陳)肌肉之結(jié)構(gòu)與組成分(1)2627二技統(tǒng)一入學(xué)測(cè)驗(yàn)。十一5.045.10肉原料 II (陳)肌肉之結(jié)構(gòu)與組成分(2)5日教師交期中成績(jī)止5/55/10體育運(yùn)動(dòng)週。十二5.115.17肉原料 III (陳)生鮮肉類之性質(zhì)(1)17-18日四技二專統(tǒng)一入學(xué)測(cè)驗(yàn)。十三5.185.24肉原料 VI (陳)生鮮肉類之性質(zhì)(2)2330日轉(zhuǎn)系申請(qǐng)。十四5.255.31肉原料 V (陳)影響肉類產(chǎn)品原料之因素(1)5/255/31畢業(yè)班學(xué)期考試。十五6.016.07肉原料 IV (陳)影響肉類產(chǎn)品原料之因素(2)6日教師送交畢業(yè)班學(xué)期成績(jī)截止。十六6.086.14肉原料 VII

4、(陳)肉類產(chǎn)品原料之貯存與處理 (1) 8日端午節(jié)（放假）。13日畢業(yè)典禮。十七6.156.21肉原料 VIII (陳)肉類產(chǎn)品原料之貯存與處理 (2) 十八6.226.286/27 期末考試6/27 期末考試23-29日期末考試。備註30日校務(wù)會(huì)議、學(xué)生事務(wù)及就業(yè)輔導(dǎo)委員會(huì)。7日教師送交期末成績(jī)截止。國(guó)立屏東科技大學(xué)九十六學(xué)年度第二學(xué)期課程進(jìn)度表 科目名稱乳品加工先修科目開(kāi)課班級(jí)畜產(chǎn) 系四技三年級(jí)四年級(jí)學(xué)分?jǐn)?shù)2單學(xué)期授課教師林美貞主要教材講義參考書(shū)目1.乳品加工學(xué).林慶文.華香園出板社2.乳與乳製品.張勝善.長(zhǎng)河出板社3.The Technology of Dairy Products, E

5、arly, R., Blackie and Son Ltd.講授方式 課堂講授 分組討論 參觀實(shí)習(xí) 其他()成績(jī)考核方式平時(shí)成績(jī)： 30 期中成績(jī)： 30 學(xué)期成績(jī)： 40 讀書(shū)報(bào)告： 其他（ ）：週次起訖月日授課單元主題內(nèi)容備註一2.243.01Introduction 25日正式上課。28日和平紀(jì)念日(放假)。二3.023.08CompositionsMilk Gross Composition3/43/6加退選。三3.093.15Physical and Chemical PropertiesPrinciples and Determination四3.163.22Milk Qualit

6、yLaboratory Tests and Quality17日校務(wù)會(huì)議。五3.233.29Liquid MilksFresh Milk26日校課程委員會(huì)。六3.304.05Liquid MilksFlavoured Milks4日清明節(jié)（放假）。七4.064.12Starter CulturesSelection, Inoculation130日研究生論文口試提出申請(qǐng)。八4.134.19Cultured MilksYogurt Manufacture九4.204.264/23 期中考試4/23 期中考試2026日期中考試。23日教務(wù)會(huì)議。十4.275.03CheeseCheese Manuf

7、acture2627二技統(tǒng)一入學(xué)測(cè)驗(yàn)。十一5.045.10CreamCream Manufacture5日教師交期中成績(jī)止5/55/10體育運(yùn)動(dòng)週。十二5.115.17ButterButter Manufacture17-18日四技二專統(tǒng)一入學(xué)測(cè)驗(yàn)。十三5.185.24Concentrated MilkConcentrated and Evaporated Manufacture2330日轉(zhuǎn)系申請(qǐng)。十四5.255.31Milk PowderMilk Powder Manufacture5/255/31畢業(yè)班學(xué)期考試。十五6.016.07Ice CreamIce Cream Manufactur

8、e6日教師送交畢業(yè)班學(xué)期成績(jī)截止。十六6.086.14Other Processes and ProductsMembrane Processing, Functional Dairy Products8日端午節(jié)（放假）。13日畢業(yè)典禮。十七6.156.21Hygiene in Milk Product ManufactureHACCP十八6.226.286/25 期末考試6/25 期末考試23-29日期末考試。備註國(guó)立屏東科技大學(xué)九十六學(xué)年度第二學(xué)期課程進(jìn)度表科目名稱乳品加工實(shí)習(xí)先修科目開(kāi)課班級(jí)畜產(chǎn)系四技三年級(jí)四年級(jí)學(xué)分?jǐn)?shù)1單學(xué)期授課教師林美貞主要教材乳品加工學(xué)實(shí)習(xí)手冊(cè), 2000, 光南出

9、版公司參考書(shū)目講授方式 課堂講授 分組討論 參觀實(shí)習(xí) 其他()成績(jī)考核方式平時(shí)成績(jī)：20 (出席、實(shí)習(xí)態(tài)度) 期末產(chǎn)品及報(bào)告成績(jī)： 30 實(shí)習(xí)報(bào)告：50 其他（）：週次起訖月日授課單元主題內(nèi)容備註一2.243.01Introduction實(shí)習(xí)安全及注意事項(xiàng)25日正式上課。28日和平紀(jì)念日(放假)。二3.023.08Physical and Chemical Quality實(shí)習(xí)教室實(shí)作3/43/6加退選。三3.093.15Microbiological Quality實(shí)習(xí)教室實(shí)作四3.163.22Flavoured Liquid Milk實(shí)習(xí)教室實(shí)作17日校務(wù)會(huì)議。五3.233.29Concen

10、trated Milk實(shí)習(xí)教室實(shí)作26日校課程委員會(huì)。六3.304.05鮮乳工廠參觀參觀鮮乳加工廠4日清明節(jié)（放假）。七4.064.12Yogurt實(shí)習(xí)教室實(shí)作130日研究生論文口試提出申請(qǐng)。八4.134.19Yogurt Drinks實(shí)習(xí)教室實(shí)作九4.204.26期中考試週期中考試週2026日期中考試。23日教務(wù)會(huì)議。十4.275.03Cheese實(shí)習(xí)教室實(shí)作2627二技統(tǒng)一入學(xué)測(cè)驗(yàn)。十一5.045.10Cheese實(shí)習(xí)教室實(shí)作5日教師交期中成績(jī)止5/55/10體育運(yùn)動(dòng)週。十二5.115.17Ice Cream實(shí)習(xí)教室實(shí)作17-18日四技二專統(tǒng)一入學(xué)測(cè)驗(yàn)。十三5.185.24Ice Crea

11、m實(shí)習(xí)教室實(shí)作2330日轉(zhuǎn)系申請(qǐng)。十四5.255.31布丁實(shí)習(xí)教室實(shí)作5/255/31畢業(yè)班學(xué)期考試。十五6.016.07鮮乳酪實(shí)習(xí)教室實(shí)作6日教師送交畢業(yè)班學(xué)期成績(jī)截止。十六6.086.14期末產(chǎn)品討論實(shí)習(xí)教室實(shí)作8日端午節(jié)（放假）。13日畢業(yè)典禮。十七6.156.21期末產(chǎn)品製作實(shí)習(xí)教室實(shí)作十八6.226.28期末考試週6/25以前繳交期末產(chǎn)品及報(bào)告23-29日期末考試。備註國(guó)立屏東科技大學(xué)九十六學(xué)年度第二學(xué)期課程進(jìn)度表科目名稱乳品加工特論先修科目開(kāi)課班級(jí)畜產(chǎn)系碩士班博士班一年級(jí)學(xué)分?jǐn)?shù)2單學(xué)期全學(xué)年授課教師林美貞主要教材Walstra. 1999. Dairy Technology. Ma

12、rcel Dekker, New York.參考書(shū)目Robinson, R. K. 1994. Modern Dairy Technology. Chapman & Hall, London.講授方式 課堂講授 分組討論 參觀實(shí)習(xí) 其他(讀書(shū)報(bào)告)成績(jī)考核方式平時(shí)成績(jī)：20 考試：40讀書(shū)報(bào)告：20 其他（分組討論）：20週次起訖月日授課單元主題內(nèi)容備註一2.243.01Introduction25日正式上課。28日和平紀(jì)念日(放假)。二3.023.08Heat TreatmentChanges by Heat Treatment3/43/6加退選。三3.093.15Heat Trea

13、tmentMethods of Heating四3.163.22Liquid MilkPasteurized Milk17日校務(wù)會(huì)議。五3.233.29Liquid MilkSterilized Milk26日校課程委員會(huì)。六3.304.05Liquid MilkQuality and Standards4日清明節(jié)（放假）。七4.064.12Fermented MilksStarters130日研究生論文口試提出申請(qǐng)。八4.134.19Fermented MilksYogurt九4.204.26Fermented MilksVarious Types2026日期中考試。23日教務(wù)會(huì)議。十4.2

14、75.03CheesePrinciples, Manufacture2627二技統(tǒng)一入學(xué)測(cè)驗(yàn)。十一5.045.10CheeseRipening, Cheese Varieties5日教師交期中成績(jī)止5/55/10體育運(yùn)動(dòng)週。十二5.115.17Cream ProductsSterilized Cream, Whipping Cream17-18日四技二專統(tǒng)一入學(xué)測(cè)驗(yàn)。十三5.185.24Cream ProductsIce Cream2330日轉(zhuǎn)系申請(qǐng)。十四5.255.315/27考試5/27考試5/255/31畢業(yè)班學(xué)期考試。十五6.016.07ButterManufacture, Struc

15、ture, Properties6日教師送交畢業(yè)班學(xué)期成績(jī)截止。十六6.086.14Concentrated MilksEvaporated Milk, Sweetened Condensed Milk8日端午節(jié)（放假）。13日畢業(yè)典禮。十七6.156.21Milk PowderManufacture, Properties十八6.226.28期末考試週6/24日以前繳交讀書(shū)報(bào)告及分組討論報(bào)告完畢23-29日期末考試。備註國(guó)立屏東科技大學(xué)九十六學(xué)年度第二學(xué)期課程進(jìn)度表科目名稱乳品加工特論先修科目開(kāi)課班級(jí)畜產(chǎn)系碩士在職專班二年級(jí)學(xué)分?jǐn)?shù)2單學(xué)期全學(xué)年授課教師林美貞主要教材Walstra. 1999

16、. Dairy Technology. Marcel Dekker, New York.參考書(shū)目Robinson, R. K. 1994. Modern Dairy Technology. Chapman & Hall, London.講授方式 課堂講授 分組討論 參觀實(shí)習(xí) 其他(讀書(shū)報(bào)告)成績(jī)考核方式平時(shí)成績(jī)：20 考試：40讀書(shū)報(bào)告：20 其他（分組討論）：20週次起訖月日授課單元主題內(nèi)容備註一2.243.01Introduction25日正式上課。28日和平紀(jì)念日(放假)。二3.023.08Heat TreatmentChanges by Heat Treatment3/43/6

17、加退選。三3.093.15Heat TreatmentMethods of Heating四3.163.22Liquid MilkPasteurized Milk17日校務(wù)會(huì)議。五3.233.29Liquid MilkSterilized Milk26日校課程委員會(huì)。六3.304.05Liquid MilkQuality and Standards4日清明節(jié)（放假）。七4.064.12Fermented MilksStarters130日研究生論文口試提出申請(qǐng)。八4.134.19Fermented MilksYogurt九4.204.26Fermented MilksVarious Types

18、2026日期中考試。23日教務(wù)會(huì)議。十4.275.03CheesePrinciples, Manufacture2627二技統(tǒng)一入學(xué)測(cè)驗(yàn)。十一5.045.10CheeseRipening, Cheese Varieties5日教師交期中成績(jī)止5/55/10體育運(yùn)動(dòng)週。十二5.115.17Cream ProductsSterilized Cream, Whipping Cream17-18日四技二專統(tǒng)一入學(xué)測(cè)驗(yàn)。十三5.185.24Cream ProductsIce Cream2330日轉(zhuǎn)系申請(qǐng)。十四5.255.315/31考試5/31考試5/255/31畢業(yè)班學(xué)期考試。十五6.016.07Bu

19、tterManufacture, Structure, Properties6日教師送交畢業(yè)班學(xué)期成績(jī)截止。十六6.086.14Concentrated MilksEvaporated Milk, Sweetened Condensed Milk8日端午節(jié)（放假）。13日畢業(yè)典禮。十七6.156.21Milk PowderManufacture, Properties十八6.226.28期末考試週6/28日以前繳交讀書(shū)報(bào)告及分組討論報(bào)告完畢23-29日期末考試。備註國(guó)立屏東科技大學(xué)96學(xué)年度第2學(xué)期課程進(jìn)度表科目名稱進(jìn)階專技英文寫作 (ASWECA)Advanced Scientific Wr

20、iting in English 先修科目專技英文寫作 (SWECA)Scientific Writing in English for Chinese Authors 開(kāi)課班級(jí)畜產(chǎn)系碩士班博士班一/二年級(jí)學(xué)分?jǐn)?shù)2單學(xué)期全學(xué)年授課教師林美貞、邱亞伯、Bob Youngs、王秀華主要教材Alley, Michael. The Craft of Scientific Writing, 3rd edition. Springer, New York. 282pp.講授方式 課堂講授 分組討論 參觀實(shí)習(xí)其他( 網(wǎng)路教學(xué) )成績(jī)考核方式 Others (homework & others)：40

21、 Midterm Exam：30 Final Exam：30Wk起訖月日Lecturer授課單元SubjectPresentation主題內(nèi)容ReadingHomework12.243.01Bob/CathyAlbert/MeiJenIntroductionLecture: Expectations, course description; deciding how to beginAlley, Chapter1; Zinsser 15Describe how to do something23.023.08Bob/CathyStructure: Organizing your documen

22、tLecture Alley, Chapter 2; Strunk & White II-1233.093.15Bob/CathyStructure: Transition, depth, emphasisLectureAlley, Chapter 3Exercise in organization and headings, transition, and depth43.163.22Bob/CathyLanguage: Being precise / Being clearLectureAlley, Chapter 453.233.29Albert/MeiJen1 hr Langu

23、age: Being clear1 hr In-class discussionLectureAlley, Chapter 5Exercise in precise language and clarity63.304.05Bob/CathyLanguage: Being forthrightLectureAlley, Chapter 674.064.12Bob/CathyLanguage: Being familiar /Being conciseLectureAlley, Chapter 7Alley, Chapter 8Exercise in forthright language an

24、d familiar language84.134.19Albert/MeiJen1 hr Language: Being concise1 hr In-class discussionLecture, Review, questions DiscussionAlley, Chapter 894.204.26(Albert/MeiJen)4/22 Midterm ExamIn-class ExamWrite a 200-word scientific article104.275.03Bob/CathyLanguage:Being fluidLectureAlley, Chapter 9115

25、.045.10Bob/CathyIllustration:Making the right choices /Creating the best designsLectureAlley, Chapter 10Exercise in concise language and fluid language125.115.17Albert/MeiJen1 hr Illustration:Creating the best designs1 hr In-class discussion LectureAlley, Chapter 11135.185.24Bob/CathyWriting corresp

26、ondenceLectureAlley, Chapter 12Write a letter on a scientific topic145.255.31Bob/CathyWriting proposalsLectureAlley, Chapter 13156.016.07Bob/CathyPreparing presentationsLectureAlley, Chapter 14 & 15Outline for presentation166.086.14Bob/CathyAlbert/MeiJenScientific presentations IClass presentati

27、onsStudents make presentations176.156.21Bob/CathyAlbert/MeiJenScientific presentations IIClass presentationsReview of the courseStudents make presentations186.226.28(Albert/MeiJen)6/24 Final examinationIn-class ExamSubmit a 500-word scientific articleThe first class will be on Feb. 26 (Tuesday 8:10-

28、10:00)國(guó)立屏東科技大學(xué)96學(xué)年度第2學(xué)期課程進(jìn)度表科目名稱專技英文寫作(SWECA)Scientific Writing in English for Chinese Authors先修科目講授方式 課堂講授 分組討論 參觀實(shí)習(xí)其他( 網(wǎng)路教學(xué) )成績(jī)考核方式 Others (homework & others)：40 Midterm Exam：30 Final Exam：30Wk起訖月日Lecturer授課單元 SubjectCourse Content主題內(nèi)容Course DetialsHomework12.243.01Albert/MJ Introduction1 hr I

29、ntroduction 1 hr Orientation Test & DiscussionSyllabus review and discussion. Review of procedures and expectations. Resume writingWrite study plan (<100 words)23.023.08Albert/MJOrganizing your document I1.5 hr Organizing your Document I30 min Class DiscussionOrder of writing, study plan, int

30、roduction, materials and methods Review study plans33.093.15Albert/MJOrganizing your document I1.5 hr Organizing your Document I30 min Class Discussion Order of writing, study plan, introduction, materials and methods Review study plans43.163.22Albert/MJStyle and flow1.5 hr Style and Flow30 min Clas

31、s Discussion Considerations, purpose, style, verb use, flowQ&A(Weeks 2 4)53.233.29Albert/MJCommon mistakes; Special problems with verbs1.5 hr Common mistakes & Special; problems with verbs30 min Class DiscussionSubject-Verb agreement. Forms of main verbs, Helping verbs, Passive voice, Transi

32、tive and intransitive verbs, Gerunds or infinitives, two-word verbsExercise63.304.05Albert/MJNouns /Articles30 min In-Class Test1.5 hr Nouns &ArticlesCollective nouns, pronouns Articles as noun markers - a, an, theExercise74.064.12Bob/CathyPrepositions30 min In-Class Test1.5 hr PrepositionsPrepo

33、sitions of time, place, relationship. Idiomatic useExercise84.134.19Albert/MJOrganizing II30 min In-Class Test (Weeks 57)1.5 hr Organizing your document IIResults, discussion, conclusions, summary, title, literature citations, Latin abbreviations and phrasesWrite Summary94.204.26Albert/MJOrganizing II1.5 hr Organizing your document II30 min In-Class DiscussionResults, discussion, conclusions, summary, title, etc.Exam Preparation104.275.03(Albert/MJ)4/23 Midterm ExamMidterm ExamExam in class session115.045.10Albert/MJWriting a summary1 hr Writing a Summa