|
週次 |
日期 |
單元主題 |
|
第1週 |
03/05 |
Course overview: Introduction to functional food/nutracetuicals |
|
第2週 |
03/12 |
保健營養Sweeteners |
|
第3週 |
03/19 |
Functional foods on diabetes |
|
第4週 |
03/26 |
Use of C.elegans as a model in Food Science Research |
|
第5週 |
04/02 |
Holiday |
|
第6週 |
04/09 |
Chemopreventive effects of polymethoxyflavones from citrus peels |
|
第7週 |
04/16 |
Oral report and discussion |
|
第8週 |
04/23 |
期中考 |
|
第9週 |
04/30 |
Oral report and discussion |
|
第10週 |
05/07 |
Oral report and discussion |
|
第11週 |
05/14 |
Benefits of fermented food on gut microbiota |
|
第12週 |
05/21 |
Oral report and discussion |
|
第13週 |
05/28 |
Oral report and discussion |
|
第14週 |
06/04 |
Oral report and discussion |
|
第15週 |
06/11 |
Oral report and discussion |
|
第16週 |
06/18 |
Oral report and discussion |
|
第17週 |
0625 |
端午節 |
|
第18週 |
07/02 |
Oral Report and Discussion |