日期

講者

題目

參考文獻

2023/3/27

蔡亦雯

探討透過不同食物製備方式提升質地調整飲食接受度

1. Razalli, N. H.; Cheah, C. F.; Mohammad, N. M A.; Manaf, Z. A. Plate waste study among hospitalised patients receiving texture-modified diet. Nutr Res Pract. 2021, 15(5): 655-671.
2. Shimizu, A.;  Fujishima, I.; Maeda, K etal. Texture-modified diets are associated with poor appetite in older adults who are admitted to a post-acute rehabilitation hospital. J Am Med Dir Assoc. 2021, 22(9): 1960-1965.

2023/4/17

宋品昕

傳統素肉與替代性肉品的發展與應用

蔡書憲, 簡全基, 李士畦等. (2021). 淨零碳排趨勢帶動之替代性肉品的產業發展、研究進展及未來挑戰. 長庚科技學刊, 34, 1–15.

Kyriakopoulou K, Keppler JK, van der Goot AJ. Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods. 2021;10:600.

2023/5/15

周秋燕

開發質地改良飲食對咀嚼或吞嚥困難老年人用餐體驗與相關因素分析

M. Gallego, J.M. Barat, R. Grau, et al. (2022). Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. Trends in Food Science & Technology. 119, 152-163.

R. Smith, L. Bryant, C. Reddacliff, , et al. (2022). A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food. IJFD, 7(1): 7-28.

2023/5/29

曾芬玲

探討自動化服務在餐飲業的應用

Saori Shibata, Resolving Labour Shortage? The Digital Transformation of Working Practices in the Japanese Service Sector. LeidenAsiaCentre, July 2019.[Online].

Omise Lab (2017) ‘YoshinoyaxClipLine no Jirei kara Himotoku, IT jidai no Insyoku Gyoukai [Examine from a case of YoshinoyaxClipLine: Food service industry in the era of IT]’, 28 February 2017.