週次 |
日期 |
單元主題 |
第1週 |
9/16 |
Introduction of the course
|
第4週 |
10/07 |
UT: Introduction (Nakajima) |
第5週 |
10/14 |
NTU: Food microbial, contamination, spoilage, fermentation (Lo) |
第6週 |
10/21 |
UT: Food nanotechnology (Nakajima) |
第7週 |
10/28 |
NTU:Fresh-cut products, minimal processing technologies (Ting) |
第8週 |
11/04 |
UT: Food poisoning and its prevention measure (Utsumi) |
第9週 |
11/11 |
UT : Quality of food materials & measurements (Kokawa) |
第10週 |
11/18 |
NTU: Safety & Quality Evaluation of Flour Milling and Bakery Products (Lai) |
第12週 |
12/02 |
UT: Food function (Antonio das Neves) |
第13週 |
12/09 |
NTU :Applications of mass spectrometry for food analysis (Chen) |
第14週 |
12/16 |
NTU: Chemical Analysis for Dietary Supplements and Botanicals (Lu) |
第15週 |
12/23 |
UT & NTU: Exam |