週次 |
日期 |
單元主題 |
第1週 |
09/15 |
1. Introduction (The important relationship of food processing and nutrition) |
第2週 |
09/22 |
2. The stability of nutrients and their physiological functions in foods |
第3週 |
09/29 |
3. The stability of nutrients and their physiological functions in foods |
第4週 |
10/06 |
4. Nutritional quality of different food resources |
第5週 |
10/13 |
5. Nutritional quality of different food resources |
第6週 |
10/20 |
6. Effect of harvesting and storage on the nutritional quality of foods |
第7週 |
10/27 |
7. Effect of refining on the nutritional quality of foods |
第8週 |
11/03 |
8. Effect of heat processing on the nutritional quality of foods |
第9週 |
11/10 |
9. Mid. Exam. |
第10週 |
11/17 |
10. Effect of freeze-preservation on the nutritional quality of foods |
第11週 |
11/24 |
11. Effect of moisture removal on the nutritional quality of foods |
第12週 |
12/01 |
12. Effect of fermentation on the nutritional quality of foods |
第13週 |
12/08 |
13. Effect of additives and ionizing radiation on the nutritional quality of foods |
第14週 |
12/15 |
14. Effect of packaging on the nutritional quality of foods |
第15週 |
12/22 |
15. Effect of processing on the physiological functions of foods |
第16週 |
12/29 |
16. Effect of processing on the physiological functions of foods |
第17週 |
01/05 |
17. Effect of processing on the physiological functions of foods |
第18週 |
01/12 |
18. Final Exam. |