週次 |
日期 |
單元主題 |
第1週 |
09/14 |
Introduction&加退選事宜 (The important relationship of food processing and nutrition) (沈立言 特聘教授) 【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 |
09/21 |
The stability of nutrients and their physiological functions in foods
(沈立言 特聘教授) |
第3週 |
09/28 |
The stability of nutrients and their physiological functions in foods
(沈立言 特聘教授) |
第4週 |
10/05 |
The stability of nutrients and their physiological functions in foods
(沈立言 特聘教授) |
第5週 |
10/12 |
Nutritional quality of different food resources
(沈立言 特聘教授) |
第6週 |
10/19 |
Effect of heat processing on the nutritional quality of foods
(沈立言 特聘教授) |
第7週 |
10/26 |
期中考週 |
第8週 |
11/02 |
Effect of harvesting and storage on the nutritional quality of foods
(陳宏彰 助理教授) |
第9週 |
11/09 |
Effect of refining on the nutritional quality of foods
(陳宏彰 助理教授) |
第10週 |
11/16 |
Effect of freeze-preservation on the nutritional quality of foods
(陳宏彰 助理教授) |
第11週 |
11/23 |
Effect of moisture removal on the nutritional quality of foods
(陳宏彰 助理教授) |
第12週 |
11/30 |
Effect of additives and non-thermal processing on the nutritional quality of foods
(陳宏彰 助理教授) |
第13週 |
12/07 |
Effect of packaging on the nutritional quality of foods
(陳宏彰 助理教授) |
第14週 |
12/14 |
Effect of fermentation on the nutritional quality of foods
(沈立言 特聘教授) |
第15週 |
12/21 |
Oral presentation (沈立言 特聘教授、陳宏彰 助理教授) |
第16週 |
12/28 |
Oral presentation (沈立言 特聘教授、陳宏彰 助理教授) |
第17週 |
2018/01/04 |
Oral presentation (沈立言 特聘教授、陳宏彰 助理教授) |
第18週 |
2018/01/11 |
Oral presentation (沈立言 特聘教授、陳宏彰 助理教授) |