|
週次 |
日期 |
單元主題 |
|
第1週 |
9/17 |
Amino acids, protein and chemical modification of food proteins |
|
第2週 |
9/24 |
Protein structure, denaturation and re-naturation |
|
第3週 |
10/01 |
Food enzymology |
|
第4週 |
10/8/08 |
Protein as nutrient |
|
第5週 |
10/15 |
Proteomics:mass spectrometry, internet resources |
|
第6週 |
10/22 |
The modulation of protein surface and its consequent changes in prtoein fucntional properties |
|
第7週 |
10/29 |
An example of enzymes in industry: enzyme in brewing |
|
第8週 |
11/05 |
Mid term examination |
|
第9週 |
11/12 |
Milk proteins |
|
第10週 |
11/19 |
Egg proteins |
|
第11週 |
11/26 |
Muscle proteins |
|
第12週 |
12/03 |
Soy proteins |
|
第13週 |
12/10 |
Animal by –products proteins |
|
第14週 |
12/17 |
Fish proteins and seafood |
|
第15週 |
12/24 |
Genetic modified food proteins |
|
第16週 |
12/31 |
Cereal and other seed proteins |
|
第17週 |
1/07 |
Functional food proteins |
|
第18週 |
2008/1/14 |
Final examination |