|
週次 |
日期 |
單元主題 |
|
第1週 |
9/5 |
Introduction; Characteristics of horticultural products in food analysis, Government regulations and international standards related to food |
|
第2週 |
9/12 |
Assessment of analytical methods and data |
|
第3週 |
9/19 |
Sampling methods and sample preparation |
|
第4週 |
9/26 |
Principles of techniques used in food analysis |
|
第5週 |
10/3 |
Determination of moisture, ash, crude fiber and fat contents |
|
第6週 |
10/10 |
(Holiday) |
|
第7週 |
10/17 |
Theory and analytical methods for fats determination |
|
第8週 |
10/24 |
Theory and analytical methods for carbohydrates determination |
|
第9週 |
10/31 |
Theory and analytical methods for protein determination
Theory and analytical methods for vitamins determination |
|
第10週 |
11/7 |
(Midterm exam) |
|
第11週 |
11/14 |
Measurement of color / Principles of texture analysis |
|
第12週 |
11/21 |
Spectrometry |
|
第13週 |
11/28 |
Introduction to Chromatography 1 |
|
第14週 |
12/5 |
Introduction to Chromatography 2 |
|
第15週 |
12/12 |
Introduction to Chromatography 3 |
|
第16週 |
12/19 |
(Final exam) |