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新世代感官能力培訓教室開幕  為感官品評科學打造新教研平台

 

 

 

 

 

新世代感官能力培訓教室從規劃、設計到建置完成,歷經十個月的時間,於2022年1月3日舉行開幕茶會。管中閔校長、丁詩同教務長、李百祺研發長、農委會前主委李金龍教授,以及多位在茶、咖啡、飲料研發領域的產業界先進蒞臨指導,給予勉勵及期許,期望臺灣大學的感官能力培訓教室能發揮串聯學術研究與產業發展間的重要平台。

 

新世代感官能力培訓教室由園藝暨景觀學系林書妍助理教授負責設置。教室規劃的中心理念,除了以傳統學校授課系統外,更準備與產業合作導入業師開立更多的翻轉課程,藉由系統化的感官能力訓練課程,提供各界學習農產品與食品的風味詮釋。同時為了提供學術研究的量能,教室更配有電子鼻、氣味層析質譜儀等精密設備,讓感官描述背後的學理脈絡,能更快速的將感官融合於學術研究中,並且協助解決產業的實務問題或進行合作研發。

 

感官能力培訓教室為配合未來多元化的農產加工品品評學習,採以穩定且全面的LED光源配置,同時應用智慧化監控設備維持環境氣味的潔淨,提供各種不同空間以進行感官能力的基礎訓練。教室除將陸續開設相關課程外,感官能力培訓教室也可就飲食文化的議題,提供完善的場域,發展跨作物領域的國際合作交流。

 

Opening of the New Generation Sensory Training Classroom

Create a new teaching and research platform for sensory evaluation science

 

The opening tea party for the new generation of sensory training classroom was hold on January 3, 2022. It took ten months from the planning to completion of construction. President Dr. Chung-Ming Kuan, Vice President for Academic Affairs Dr. Shih-Torng Ding, Vice President for Research & Development Dr. Pai-Chi Li, Professor Dr. Ching-Lung Lee, also the former chairman of the Council of Agriculture, and many advanced seniors in the tea, coffee, and beverage industries came and gave encouragement and expectations. It is hoped that the sensory training classrooms of National Taiwan University can play an important platform between academic research and industrial development.

 

The new generation sensory training classroom is set up by Assistant Professor Shu-Yen Lin of the Department of Horticulture and Landscape Architecture. The central concept of sensory training classroom is that in addition to the traditional teaching courses, it is also prepared to develop more flipped courses by cooperating with the industry and introducing professional teachers. These systematic sensory training courses will lead interested people to learn the skills of flavor interpretation in agricultural products and foods. To provide massive support on the academic researches, we set up sophisticated equipment such as electronic noses and odor chromatography-mass spectrometer, which is more efficient for establishing the integrated knowledge about sensory abilities and scientific researches, to assist dissolving the industrial problems, and to make joint research and development.   

 

The sensory training classroom is designed for the evaluation of diversified agricultural and processed products. It is equipped with stable and comprehensive LED light source configurations. At the same time, it uses intelligent monitoring equipment to maintain the cleanliness of the environment. The classroom also provides a variety of different spaces for every kind of basic sensory training. In addition to the upcoming related courses, the sensory training classroom can also provide a well-established space for interdisciplinary international cooperation on beverage and food culture issues.

 

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