|
週次 |
日期 |
單元主題 |
|
第2週 |
9/27 |
Introduction; Characteristics of horticultural products in food analysis, Government regulations and international standards related to food |
|
第3週 |
10/04 |
Government Regulation / Assessment of analytical methods and data |
|
第4週 |
10/11 |
(國慶日連假) Sampling methods and sample preparation |
|
第5週 |
10/18 |
Principles of techniques used in food analysis |
|
第6週 |
10/25 |
Determination of moisture, ash, crude fiber and fat contents |
|
第7週 |
11/01 |
Theory and analytical methods for carbohydrates determination |
|
第8週 |
11/08 |
Theory and analytical methods for fats determination |
|
第9週 |
11/15 |
Theory and analytical methods for protein determination |
|
第10週 |
11/22 |
Theory and analytical methods for vitamins determination
Measurement of color
Principles of texture analysis |
|
第11週 |
11/29 |
(Midterm exam) |
|
第12週 |
12/06 |
Spectroscopy |
|
第13週 |
12/13 |
Introduction to Chromatography 1 |
|
第14週 |
12/20 |
Introduction to Chromatography 2 |
|
第15週 |
12/27 |
Introduction to Chromatography 3 |
|
第16週 |
1/03 |
Introduction to Chromatography 4 |
|
第17週 |
1/10 |
(Final exam) |