To enrich hand-on experiences of student, each faculty will offer a unit of food assay or practice for selection. Each student shall attend four selected units to fulfill the requirement of the course. The titles of units include:
Food Chemistry
Hwang, Lucy Sun: Evaluation of food anti-oxidative activity
Sheen, Lee-Yan: Gas chromatographic analysis of active thio-compounds in essential oil of garlic
Lu, Ting-jang: Liquid chromatographic analysis of sugar components and starch
Lo, I-Chen: Detection of yeast DNA
Food Microbilogy
Chou, Cheng-Chun: Production of protease using microbe (Aspergillus oryzae)
Yu, Roch-Chui: Fermentation of beer making
Food Processing
Chiang, Wenchang: Application of extrusion technology on cereal processing
Chiang, Been-Huang: Desalting by diafiltration
Wu, James Swi-Bea: Effects of sterilizing method on juice quality
Yeh, An-I: Cross-linking of starch
Hsu, Shun-Yao: Production and applications of electrolyzed water