週次 |
日期 |
單元主題 |
第1週 |
9/10 |
Introduction; Characteristics of horticultural products in food analysis, Government regulations and international standards related to food |
第2週 |
9/17 |
Assessment of analytical methods and data |
第3週 |
9/24 |
(中秋節) |
第4週 |
10/01 |
Sampling methods and sample preparation |
第5週 |
10/08 |
Principles of techniques used in food analysis 1 |
第6週 |
10/15 |
Principles of techniques used in food analysis 2 |
第7週 |
10/22 |
Determination of moisture, ash, crude fiber and fat contents |
第8週 |
10/29 |
(Midterm exam) |
第9週 |
11/05 |
Theory and analytical methods for carbohydrates determination |
第10週 |
11/12 |
Theory and analytical methods for fats determination |
第11週 |
11/19 |
Theory and analytical methods for protein determination |
第12週 |
11/26 |
Theory and analytical methods for vitamins determination |
第13週 |
12/03 |
Determination of Enzyme Activity |
第14週 |
12/10 |
Measurement of color |
第15週 |
12/17 |
Principles of texture analysis |
第16週 |
12/24 |
Introduction to Chromatography |
第17週 |
12/31 |
Introduction to Mass Spectroscopy (彈性調整於 12/22 補上課) |
第18週 |
1/7 |
(Final exam) |