|
週次 |
日期 |
單元主題 |
|
第1週 |
9/17 |
Introduction; Characteristics of horticultural products in food analysis |
|
第2週 |
9/24 |
Government regulations and international standards related to food |
|
第3週 |
10/01 |
Assessment of analytical methods and data |
|
第4週 |
10/08 |
Sampling methods and sample preparation |
|
第5週 |
10/15 |
Principles of techniques used in food analysis (1) |
|
第6週 |
10/22 |
Principles of techniques used in food analysis (2) |
|
第7週 |
10/29 |
Determination of moisture, ash, crude fiber and fat contents |
|
第8週 |
11/05 |
Theory and analytical methods for carbohydrates determination |
|
第9週 |
11/12 |
(Midterm exam) |
|
第10週 |
11/19 |
Theory and analytical methods for fats determination |
|
第11週 |
11/26 |
Theory and analytical methods for protein determination |
|
第12週 |
12/03 |
Theory and analytical methods for vitamins determination |
|
第13週 |
12/10 |
Determination of Enzyme Activity |
|
第14週 |
12/17 |
Measurement of color |
|
第15週 |
12/24 |
Principles of texture analysis |
|
第16週 |
12/31 |
Introduction to Chromatography |
|
第17週 |
1/07 |
Introduction to Chromatography-2 |