|
週次 |
日期 |
單元主題 |
|
第1週 |
2/18 |
Introduction, structure and composition of fats and oils |
|
第2週 |
2/25 |
Chemistry of fats and oils |
|
第3週 |
3/04 |
Autoxidation, thermal oxidation |
|
第4週 |
3/11 |
Analytical methods and physical properties of fats and oils |
|
第5週 |
3/18 |
Fat splitting, esterification and interesterification |
|
第6週 |
3/25 |
Manufacture of shortenings and margarine; Manufacture of salad dressing and butter |
|
第7週 |
4/01 |
Technology of processing fats and oils (1) |
|
第8週 |
4/08 |
Technology of processing fats and oils (2) |
|
第9週 |
4/15 |
Technology of processing fats and oils (3) |
|
第10週 |
4/22 |
Mid-term exam |
|
第11週 |
4/29 |
Hydrogenation: theory and practice |
|
第12週 |
5/06 |
Trans fat and CLA |
|
第13週 |
5/13 |
Functional lipids (1) |
|
第14週 |
5/20 |
Functional lipids (2) |
|
第15週 |
5/27 |
Recent advances in fats and oils processing (1) |
|
第16週 |
6/03 |
Recent advances in fats and oils processing (2) |
|
第17週 |
6/10 |
Recent advances in fats and oils processing (3) |
|
第18週 |
6/17 |
Final Exam |