週次 |
日期 |
單元主題 |
第1週 |
9/23 |
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 |
9/30 |
The stability of nutrients and their physiological functions in foods-1 |
第3週 |
10/07 |
The stability of nutrients and their physiological functions in foods-2 |
第4週 |
10/14 |
Nutritional quality of different food resources |
第5週 |
10/21 |
Effect of heat processing on the nutritional quality of foods |
第6週 |
10/28 |
Effect of non-thermal processing on the nutritional quality of foods |
第7週 |
11/04 |
Effect of freeze-preservation on the nutritional quality of foods |
第8週 |
11/11 |
期中考 (暫停一次) |
第9週 |
11/18 |
Effect of additives and packaging on the nutritional quality of foods
|
第10週 |
11/25 |
Effect of moisture removal on the nutritional quality of foods |
第11週 |
12/02 |
Effect of refining on the nutritional quality of foods |
第12週 |
12/09 |
Effect of harvesting and storage on the nutritional quality of foods |
第13週 |
12/16 |
Effect of fermentation on the nutritional quality of foods |
第14週 |
12/23 |
Oral presentation |
第15週 |
12/30 |
Oral presentation |
第16週 |
1/06 |
Oral presentation |