週次 |
日期 |
單元主題 |
第1週 |
|
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 |
|
The stability of nutrients and their physiological functions in foods-1 |
第3週 |
|
The stability of nutrients and their physiological functions in foods-2 |
第4週 |
|
Nutritional quality of different food resources |
第5週 |
|
Effect of heat processing on the nutritional quality of foods |
第6週 |
|
Effect of non-thermal processing on the nutritional quality of foods |
第7週 |
|
Effect of freeze-preservation on the nutritional quality of foods |
第8週 |
|
期中考 (暫停一次) |
第9週 |
|
Effect of additives and packaging on the nutritional quality of foods
|
第10週 |
|
Effect of moisture removal on the nutritional quality of foods |
第11週 |
|
Effect of refining on the nutritional quality of foods |
第12週 |
|
Effect of harvesting and storage on the nutritional quality of foods |
第13週 |
|
Effect of fermentation on the nutritional quality of foods |
第14週 |
|
Oral presentation |
第15週 |
|
Oral presentation |
第16週 |
|
Oral presentation |