|
週次 |
日期 |
單元主題 |
|
第1週 |
2/20 |
Introduction, structure and composition of fats
and oils
|
|
第2週 |
2/27 |
Chemistry of fats and oils |
|
第3週 |
3/06 |
Autoxidation, thermal oxidation |
|
第4週 |
3/13 |
Analytical methods and physical properties of fats
and oils |
|
第5週 |
3/20 |
Fat splitting, esterification and interesterification |
|
第6週 |
3/27 |
Manufacture of shortenings and margarine
Manufacture of salad dressing and butter |
|
第7週 |
4/03 |
溫書假 |
|
第8週 |
4/10 |
Technology of processing fats and oils (1) |
|
第9週 |
4/17 |
Technology of processing fats and oils (2) |
|
第10週 |
4/24 |
Technology of processing fats and oils (3) |
|
第11週 |
5/01 |
Mid-term Exam. |
|
第12週 |
5/08 |
Hydrogenation: theory and practice |
|
第13週 |
5/15 |
Trans fat and CLA |
|
第14週 |
5/22 |
Functional lipids (1) |
|
第15週 |
5/29 |
Functional lipids (2) |
|
第16週 |
6/05 |
Recent advances in fats and oils processing |
|
第17週 |
6/12 |
端午節 |