週次 |
日期 |
單元主題 |
第1週 |
2/16 |
Introduction |
第2週 |
2/23 |
Enzyme reactions |
第3週 |
3/02 |
Characterization of enzymes |
第4週 |
3/09 |
Starch degrading enzymes |
第5週 |
3/16 |
Enzymes in brewing |
第6週 |
3/23 |
Immobilized enzymes |
第7週 |
3/30 |
Synthesized enzymes |
第8週 |
4/06 |
Enzyme purification |
第9週 |
4/13 |
Mid term examination |
第10週 |
4/20 |
General introduction of functional food analysis |
第11週 |
4/27 |
Analysis of functional food: gene expression |
第12週 |
5/04 |
Analysis of functional food: gene activation |
第13週 |
5/11 |
Analysis of functional food: cases of anti-inflammation |
第14週 |
5/18 |
Analysis of functional food: cases of anti-oxidation |
第15週 |
5/25 |
Analysis of functional food: cases of anti-aging/probiotics |
第16週 |
6/01 |
Analysis of functional food: cases of anti-tumor |
第17週 |
6/08 |
Final examination |