|
週次 |
日期 |
單元主題 |
|
第1週 |
9/11 |
Introduction; Characteristics of horticultural products in food analysis |
|
第2週 |
9/18 |
Government regulations and international standards related to food |
|
第3週 |
9/25 |
Assessment of analytical methods and data |
|
第4週 |
10/02 |
Sampling methods and sample preparation |
|
第5週 |
10/09 |
Principles of techniques used in food analysis |
|
第6週 |
10/16 |
Theory and analytical methods for carbohydrates determination |
|
第7週 |
10/23 |
Theory and analytical methods for fats determination |
|
第8週 |
10/30 |
Theory and analytical methods for protein determination |
|
第9週 |
11/06 |
Theory and analytical methods for vitamins determination |
|
第10週 |
11/13 |
Measurement of color |
|
第11週 |
11/20 |
Principles of texture analysis |
|
第12週 |
11/27 |
Spectroscopy |
|
第13週 |
12/04 |
Basic Chromatography |
|
第14週 |
12/11 |
LC-GC |