週次 |
日期 |
單元主題 |
第1週 |
9/16 |
Introduction |
第2週 |
9/23 |
General review of animal product processing |
第3週 |
9/30 |
Enzymes in animal product processing I: Dairy products |
第4週 |
10/07 |
Bioprocessing for animal products I: Dairy products |
第5週 |
10/14 |
Biotechnology for animal products I: Dairy products |
第6週 |
10/21 |
Development of functional animal products II: Functional dairy products |
第7週 |
10/28 |
World trends of current egg uses:Innovative egg products and future trends |
第8週 |
11/04 |
Egg chemicals and separation technologies |
第9週 |
11/11 |
Non-food egg uses |
第10週 |
11/18 |
Functional modification of egg products |
第11週 |
11/25 |
Nutritional modification of egg products |
第12週 |
12/02 |
Bioactive egg components and their potential uses |
第13週 |
12/09 |
General views of meat products: Nutrition, processing, and safty |
第14週 |
12/16 |
Topics: Technology on meat processing--nutrional modification |
第15週 |
12/23 |
Topics: Technology on meat processing--enzymatic methods |
第16週 |
12/30 |
Topics: Technology on meat processing--protein recovery from processing stream |
第17週 |
1/06 |
Future market of functional meat products |
第18週 |
1/13 |
How to eavuate the health functionality of functional meat products? |