週次 |
日期 |
單元主題 |
第1週 |
02/23 |
課程簡介 -- 均衡飲食與健康 |
第2週 |
03/02 |
肉品選購與調理小冊/均衡飲食與健康 |
第3週 |
03/10 |
Life of pig/國產豬肉新鮮美味安全Film Pink pig //Discussion/Cutting plants |
第4週 |
03/16 |
Broiler meat/slaughter process
|
第5週 |
03/23 |
9th APPC Plenary Lecture
Safe Poultry Meat for Consumers
by Dr. T.C. Chen
Wednesday, March 23, 2011
Time: 09:00-10:00 101 Room, 1F
|
第6週 |
03/30 |
豬隻屠宰及屠宰衛生檢查(1 Film included) |
第7週 |
04/06 |
Day Off (university home study day) |
第8週 |
04/13 |
Pork prince/豬屠體分切、大部位肉、內臟及雜碎( Meat today) /Fresh meat nutritional labelling |
第9週 |
04/20 |
期中考試 |
第10週 |
04/27 |
牛羊肉/NTU goat farm |
第11週 |
05/04 |
Beef nutrtion/Taiwan beef & film 15 min |
第12週 |
05/11 |
Meat microbes & food safety |
第13週 |
05/18 |
CAS meat /Frozen pork cook and taste |
第14週 |
05/25 |
Western style emulsified sausage mnufacturing/ Taste/Food additives/Reading of 17th Meat Today/Hand out 13th Meat Today |
第15週 |
06/01 |
Western sausages /Chinese style meat product/Meat ball and tasting |
第16週 |
06/08 |
期末口頭報告&答問討論 |
第17週 |
06/15 |
期末口頭報告&答問討論 |
第18週 |
06/22 |
Inspired learning from classmates' oral reports and final conclusion |