|
週次 |
日期 |
單元主題 |
|
第1週 |
2/24 |
Introduction, structure and composition of fats and oils |
|
第2週 |
3/03 |
Chemistry of fats and oils |
|
第3週 |
3/10 |
Autoxidation, thermal oxidation |
|
第4週 |
3/17 |
Analytical methods and physical properties of fats and oils |
|
第5週 |
3/24 |
Fat splitting, esterification and interesterification |
|
第6週 |
3/31 |
Manufacture of shortenings and margarine; Manufacture of salad dressing and butter |
|
第7週 |
4/14 |
Technology of processing fats and oils (1) |
|
第8週 |
4/21 |
Technology of processing fats and oils (2) |
|
第9週 |
4/28 |
Technology of processing fats and oils (3) |
|
第10週 |
5/05 |
Mid-term Exam. |
|
第11週 |
5/12 |
Hydrogenation: theory and practice |
|
第12週 |
5/19 |
Trans fat and CLA |
|
第13週 |
5/26 |
Functional lipids (1) |
|
第14週 |
6/02 |
Functional lipids (2) |
|
第15週 |
6/09 |
Recent advances in fats and oils processing (1)-(3) |
|
第16週 |
6/23 |
Final Exam. |