|
週次 |
日期 |
單元主題 |
|
第1週 |
2/25 |
1.Introduction, grain storage and safety |
|
第2週 |
3/04 |
2.Whole grain and health effects of its products |
|
第3週 |
3/11 |
3. Kernel structure and chemical components |
|
第4週 |
3/18 |
4.Wheat milling and flour |
|
第5週 |
3/25 |
5.Bread making |
|
第6週 |
4/01 |
6.Pastries, noodle and pasta |
|
第7週 |
4/08 |
7. Corn dry milling: process and products |
|
第8週 |
4/15 |
8.Corn wet milling: process and products |
|
第9週 |
4/22 |
9.Mid-term exam |
|
第10週 |
4/29 |
10. Rice milling and products |
|
第11週 |
5/06 |
11. Rice processing products |
|
第12週 |
5/13 |
12. Extrusion Technology |
|
第13週 |
5/20 |
13. Extrusion technology for starch-based food |
|
第14週 |
5/27 |
14. Breakfast cereals |
|
第15週 |
6/03 |
15. Biofuel from cereals |
|
第16週 |
6/10 |
16. Oat processing and products |
|
第17週 |
6/17 |
17. Barley processing and products |
|
第18週 |
6/24 |
18. Final exam |