|
週次 |
日期 |
單元主題 |
|
第1週 |
9/17 |
Introduction (The important relationship of food processing and nutrition) |
|
第2週 |
9/24 |
The stability of nutrients and their physiological functions in foods |
|
第3週 |
10/01 |
The stability of nutrients and their physiological functions in foods |
|
第4週 |
10/08 |
Nutritional quality of different food resources |
|
第5週 |
10/15 |
Nutritional quality of different food resources |
|
第6週 |
10/22 |
Effect of harvesting and storage on the nutritional quality of foods |
|
第7週 |
10/29 |
Effect of refining on the nutritional quality of foods |
|
第8週 |
11/05 |
Effect of heat processing on the nutritional quality of foods |
|
第9週 |
11/12 |
Mid. Exam. |
|
第10週 |
11/19 |
Effect of freeze-preservation on the nutritional quality of foods |
|
第11週 |
11/26 |
Effect of moisture removal on the nutritional quality of foods |
|
第12週 |
12/03 |
Effect of fermentation on the nutritional quality of foods |
|
第13週 |
12/10 |
Effect of additives and ionizing radiation on the nutritional quality of foods |
|
第14週 |
12/17 |
Effect of packaging on the nutritional quality of foods |
|
第15週 |
12/24 |
Effect of processing on the physiological functions of foods |
|
第16週 |
12/31 |
Effect of processing on the physiological functions of foods |
|
第17週 |
1/07 |
Effect of processing on the physiological functions of foods |