週次 |
日期 |
單元主題 |
第1週 |
09/17 |
課程介紹 & 加退選
The important relationship of food processing and nutrition
【為本學期課程第一週,未出席者視同放棄修習本課程,欲修課、加簽同學務必出席】
|
第2週 |
09/24 |
The stability of nutrients and their physiological functions in foods -1 |
第3週 |
10/01 |
中秋連假放假一次
|
第4週 |
10/08 |
The stability of nutrients and their physiological functions in foods -2
|
第5週 |
10/15 |
Nutritional quality of different food resources
|
第6週 |
10/22 |
Nutritional quality of different food resources
|
第7週 |
10/29 |
Effect of heat processing on the nutritional quality of foods
|
第8週 |
11/05 |
Effect of packaging and additives on the nutritional quality of foods
|
第9週 |
11/12 |
期中考 (暫停一次)
|
第10週 |
11/19 |
Effect of freeze-preservation on the nutritional quality of foods
|
第11週 |
11/26 |
Effect of non-thermal processing on the nutritional quality of foods
|
第12週 |
12/03 |
Effect of moisture removal on the nutritional quality of foods
|
第13週 |
12/10 |
Effect of refining on the nutritional quality of foods
|
第14週 |
12/17 |
Effect of harvesting and storage on the nutritional quality of foods
|
第15週 |
12/24 |
Effect of fermentation on the nutritional quality of foods
|
第16週 |
12/31 |
Oral presentation
|
第17週 |
01/07 |
Oral presentation
|
第18週 |
01/14 |
Oral presentation
|