週次 |
日期 |
單元主題 |
第1週 |
09/11 |
General information: introduction, regulations and international standards |
第2週 |
09/18 |
Evaluation of analytical data: reliability of analysis |
第3週 |
09/25 |
Evaluation of analytical data: curve fitting and reporting results |
第4週 |
10/02 |
Sampling and sample preparation |
第5週 |
10/09 |
Instrumentation: spectroscopy |
第6週 |
10/16 |
Instrumentation: mass spectrometry |
第7週 |
10/23 |
Instrumentation: chromatography |
第8週 |
10/30 |
Mid-term exam |
第9週 |
11/06 |
Compositional analysis: moisture, total solids, and ash |
第10週 |
11/13 |
Compositional analysis: lipids, proteins, and carbohydrates |
第11週 |
11/20 |
Compositional analysis of foods: vitamins and minerals |
第12週 |
11/27 |
Chemical properties and characteristics: pH and titratable acidity |
第13週 |
12/04 |
Chemical properties and characteristics: fat characterization |
第14週 |
12/11 |
Chemical properties and characteristics: protein separation and characterization procedures |
第15週 |
12/18 |
Objectionable constituents: contaminants, residues and chemical constituents of concern |
第16週 |
12/25 |
Objectionable constituents: extraneous matter and food forensic investigation |
第17週 |
01/01 |
National holiday |
第18週 |
01/08 |
Final exam |