週次 |
日期 |
單元主題 |
第1週 |
2019/09/12 |
課程介紹 & 加退選 (沈立言 特聘教授)
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 |
9/19 |
The stability of nutrients and their physiological functions in foods-1
(沈立言 特聘教授) |
第3週 |
9/26 |
The stability of nutrients and their physiological functions in foods -2
(沈立言 特聘教授) |
第4週 |
10/03 |
Nutritional quality of different food resources
(沈立言 特聘教授) |
第5週 |
10/10 |
國慶日放假一次 |
第6週 |
10/17 |
Nutritional quality of different food resources
(沈立言 特聘教授) |
第7週 |
10/24 |
Effect of heat processing on the nutritional quality of foods
(沈立言 特聘教授) |
第8週 |
10/31 |
Effect of packaging on the nutritional quality of foods
(丁俞文 助理教授) |
第9週 |
11/07 |
期中考 (暫停一次) |
第10週 |
11/14 |
Effect of freeze-preservation on the nutritional quality of foods
(沈立言 特聘教授) |
第11週 |
11/21 |
Effect of fermentation on the nutritional quality of foods
(鄭光成 副教授) |
第12週 |
11/28 |
Effect of additives and non-thermal processing on the nutritional quality of foods
(陳宏彰 助理教授) |
第13週 |
12/05 |
Effect of refining on the nutritional quality of foods
(羅翊禎 副教授) |
第14週 |
12/12 |
Effect of harvesting and storage on the nutritional quality of foods
(沈立言 特聘教授) |
第15週 |
12/19 |
Oral presentation
(沈立言 特聘教授) |
第16週 |
12/26 |
Oral presentation
(沈立言 特聘教授) |
第17週 |
2020/01/02 |
Oral presentation
(沈立言 特聘教授) |
第18週 |
2020/01/09 |
Oral presentation
(沈立言 特聘教授) |