|
週次 |
日期 |
單元主題 |
|
第1週 |
9/10 |
Introduction By 游若篍教授 |
|
第2週 |
9/17 |
Immobilization System in Food Microbiology by 鄭光成助理教授 |
|
第3週 |
9/24 |
Immobilization System in Food Microbiology by 鄭光成助理教授 |
|
第4週 |
10/1 |
Immobilization System in Food Microbiology Ｂy 鄭光成助理教授 |
|
第5週 |
10/8 |
Enhanced functional constituents and properties of soymilk fermentation with lactic acid bacteria By 周正俊教授 |
|
第6週 |
10/15 |
Talking about the experience in academic journals Submission By 周正俊教授 |
|
第7週 |
10/22 |
Production and application of Monascus-fermented productMonascus-fermented product By 潘子明教授 |
|
第8週 |
10/29 |
Anti-inflammatory activity of natural dietary compounds By 潘敏雄教授 |
|
第9週 |
11/5 |
Chemopreventive effects of natural dietary compounds on tumorigenesis By潘敏雄教授 |
|
第10週 |
11/12 |
國父誕辰紀念日 (放假一天) |
|
第11週 |
11/19 |
Molecular mechanisms for chemoprevention of colorectal cancer by bioactive compounds By潘敏雄教授 |
|
第12週 |
11/26 |
Application of yeast genetics in food science By 羅翊禎助理教授 |
|
第13週 |
12/3 |
Biotransformation of mogrosides of Siraitia grosvenorii by Saccharomyces cerevisiae By羅翊禎助理教授 |
|
第14週 |
12/10 |
Modification strategies in the production of nutritionally functional fats and oils By羅翊禎助理教授 |
|
第15週 |
12/17 |
The recent study on isoflavone By 謝淑貞助理教授 |
|
第16週 |
12/24 |
Colliods in vaccine adjuvants By謝淑貞助理教授 |
|
第17週 |
12/31 |
Protein surface properties-the interaction between lipid and protein By謝淑貞助理教授 |
|
第18週 |
1/7 |
Final exam. |