週次 |
日期 |
單元主題 |
第1週 |
09/13 |
1. Introduction (The important relationship of food processing and nutrition) |
第2週 |
09/20 |
2. The stability of nutrients and their physiological functions in foods |
第3週 |
09/27 |
3. The stability of nutrients and their physiological functions in foods |
第4週 |
10/04 |
4. Nutritional quality of different food resources |
第5週 |
10/11 |
5. Nutritional quality of different food resources |
第6週 |
10/18 |
6. Effect of harvesting and storage on the nutritional quality of foods |
第7週 |
10/25 |
7. Effect of refining on the nutritional quality of foods |
第8週 |
11/01 |
8. Effect of heat processing on the nutritional quality of foods |
第9週 |
11/08 |
9. Mid. Exam. |
第10週 |
11/15 |
10. Effect of freeze-preservation on the nutritional quality of foods |
第11週 |
11/22 |
11. Effect of moisture removal on the nutritional quality of foods |
第12週 |
11/29 |
12. Effect of fermentation on the nutritional quality of foods |
第13週 |
12/06 |
13. Effect of additives and ionizing radiation on the nutritional quality of foods |
第14週 |
12/13 |
14. Effect of packaging on the nutritional quality of foods |
第15週 |
12/20 |
15. oral presentation |
第16週 |
12/27 |
16. oral presentation |
第17週 |
2013/01/03 |
17. oral presentation |
第18週 |
2013/01/10 |
18. oral presentation |