|
週次 |
日期 |
單元主題 |
|
第2週 |
09/20 |
Immobilization System in Food Microbiology
|
|
第3週 |
9/27 |
Lipid modification strategies in the production of nutritionally functional fats and oils |
|
第6週 |
10/18 |
Preparation of biodiesel from food waste oils |
|
第7週 |
10/25 |
Production of red mold rice and its application |
|
第8週 |
11/01 |
Yeast technology and its utilization in the production of alcoholic beverages |
|
第9週 |
11/08 |
Functional properties of probiotics and its application |
|
第10週 |
11/15 |
校慶 (停課) |
|
第11週 |
11/22 |
ICoFF 2011 (停課) |
|
第12週 |
11/29 |
Health Promoting Mechanism of Flavonoids: Antioxidant and Beyond |
|
第13週 |
12/06 |
Physiological signals of healthy people with different personal constitutions induced by different attributes of food ingredients – aged ginger tea and coconut water |
|
第14週 |
12/13 |
The application of complex carbohydrates to functional food development |
|
第15週 |
12/20 |
Factors Affect Erythrocyte Deformability from the view of protein-lipid interaction |