週次 |
日期 |
單元主題 |
第1週 |
2/23 |
Introduction, structure and composition of fats and oils |
第2週 |
3/02 |
Chemistry of fats and oils |
第3週 |
3/09 |
Fat splitting, esterification and interesterification |
第4週 |
3/16 |
Autoxidation, thermal oxidation |
第5週 |
3/23 |
Analytical methods and physical properties of fats and oils |
第6週 |
3/30 |
Manufacture of shortenings and margarine; Manufacture of salad dressing and butter |
第7週 |
4/13 |
Technology of processing fats and oils (1) |
第8週 |
4/20 |
Technology of processing fats and oils (2) |
第9週 |
4/27 |
Technology of processing fats and oils (3) |
第10週 |
5/04 |
Mid-term Exam. |
第11週 |
5/11 |
Hydrogenation: theory and practice |
第12週 |
5/18 |
Trans fat and CLA |
第13週 |
5/25 |
Functional lipids (1) |
第14週 |
6/01 |
Functional lipids (2) |
第15週 |
6/08 |
Recent advances in fats and oils processing (1) |
第16週 |
6/15 |
Recent advances in fats and oils processing (2) |
第17週 |
6/22 |
Final Exam. |