|
週次 |
日期 |
單元主題 |
|
第1週 |
9/16 |
Introduction |
|
第2週 |
9/23 |
Protein structure, denaturation and re-naturation |
|
第3週 |
9/30 |
The modulation of protein surface and its protein functional properties |
|
第4週 |
10/7 |
An example of protein in industry: pharmacetical therapy |
|
第5週 |
10/14 |
Proteomics , mass spectrometry, internet resources |
|
第6週 |
10/21 |
protein, the essential nutrient |
|
第7週 |
10/28 |
Food enzymology |
|
第8週 |
11/4 |
Mid term examination |
|
第9週 |
11/11 |
Milk proteins |
|
第10週 |
11/18 |
Egg proteins |
|
第11週 |
11/25 |
Muscle proteins |
|
第12週 |
12/2 |
Bean proteins |
|
第13週 |
12/9 |
Genetic modified food protein |
|
第14週 |
12/16 |
Fish proteins and seafood |
|
第15週 |
12/23 |
Animal by –products proteins |
|
第16週 |
12/30 |
Cereal and other seed proteins |
|
第17週 |
1/6 |
Functional food proteins |
|
第18週 |
1/13 |
Final examination |