本課程包括香料概說、香料的物理化學性質、香料的分類 (天然、合成、調合及食品香料)、在化妝品及食品之應用、香料的分析試驗法與香料的使用規定的介紹，以利修習者充分瞭解香料之基本知識和其應用範圍。
This course includes the introduction and physicochemical properties of perfume, perfume classification (natural, synthetic, and blending perfumes, and flavors), application in cosmetics and food, analysis and testing methods of perfume, and the use of regulation to allow those who fully understand perfume to attend the basic knowledge and its application.
先修科目Prerequisites
無
nil
教學方式Teaching Methods
講課
Lecturing
學生實作
Student hands-on practice
學生上台報告、角色演練
Oral presentation, Role playing
評量方式Assessment
期中筆試
Midterm exam
隨堂筆試測驗
In-class exam
期末筆試
Final exam
小組上台報告
Group oral report
前後測比較進步與成長
Progress evaluation
出席狀況
Class attendance
課堂參與與表現
Class involvement
參考書目Reference
1. 自編講義
2. 吳淳美 1987 食品香料化學與加工 食品工業發展研究所
3. 吳淳美 1994 食品香料調配技術 食品工業月刊社發行 新竹
4. Herman, S. J. Fragrance Applications: A Survival Guide 2002. Allured Publishing Co. Illinois
5. Reineccius, G. 2006. Flavor chemistry and technology CRC press Taylor & Francis Boca Raton