|
週次 |
日期 |
單元主題 |
|
第1週 |
9/16 |
1. Introduction (The important relationship of food processing and nutrition) |
|
第2週 |
9/23 |
2. The stability of nutrients and their physiological functions in foods |
|
第3週 |
9/30 |
3. The stability of nutrients and their physiological functions in foods |
|
第4週 |
10/07 |
4. The stability of nutrients and their physiological functions in foods |
|
第5週 |
10/14 |
5. The stability of nutrients and their physiological functions in foods |
|
第6週 |
10/21 |
6. Nutritional quality of different food resources |
|
第7週 |
10/28 |
7. Nutritional quality of different food resources |
|
第8週 |
11/04 |
8. Effect of harvesting and storage on the nutritional quality of foods |
|
第9週 |
11/11 |
midterm exam. |
|
第10週 |
11/18 |
9. Effect of refining on the nutritional quality of foods Effect of heat processing on the nutritional quality of foods Effect of freeze-preservation on the nutritional quality of foods |
|
第11週 |
11/25 |
10. Effect of moisture removal on the nutritional quality of foods |
|
第12週 |
12/02 |
11. Effect of fermentation on the nutritional quality of foods |
|
第13週 |
12/09 |
12. Effect of additives and ionizing radiation on the nutritional quality of foods |
|
第14週 |
12/16 |
13. Effect of packaging on the nutritional quality of foods |
|
第15週 |
12/23 |
14. Effect of processing on the physiological functions of foods |
|
第16週 |
12/30 |
15. Effect of processing on the physiological functions of foods |
|
第17週 |
1/06 |
16. Effect of processing on the physiological functions of foods |