|
週次 |
日期 |
單元主題 |
|
第1週 |
9/13 |
introduction |
|
第2週 |
9/20 |
nutritional aspect of food protein |
|
第3週 |
9/27 |
Chemical analysis of food protein |
|
第4週 |
10/04 |
Protein processing |
|
第5週 |
10/11 |
Proteomics , mass spectrometry, internet resources |
|
第6週 |
10/18 |
The modulation of protein surface and its protein functional properties |
|
第7週 |
10/25 |
Protein industry: vaccine |
|
第8週 |
11/01 |
Mid -term examination |
|
第9週 |
11/08 |
Protein industry: fermentation |
|
第10週 |
11/15 |
Holiday |
|
第11週 |
11/22 |
Muscle proteins |
|
第12週 |
11/29 |
Egg proteins |
|
第13週 |
12/06 |
Fish and seafood proteins |
|
第14週 |
12/13 |
Milk proteins |
|
第15週 |
12/20 |
Cereal and other seed proteins |
|
第16週 |
12/27 |
Functional food proteins |
|
第17週 |
1/03 |
Final examination |