週次 |
日期 |
單元主題 |
第1週 |
2/19 |
Introduction |
第2週 |
2/26 |
Exp. 1: Moisture in dried fruits (Gravimetric method) |
第3週 |
3/05 |
Exp. 1: Moisture in dried fruits (Gravimetric method) |
第4週 |
3/12 |
Exp. 2: Starch in confectionery (Gravimetric method) |
第5週 |
3/19 |
Exp. 2: Starch in confectionery (Gravimetric method) |
第6週 |
3/26 |
Exp. 3: Fat in cereal (Folch method) |
第7週 |
4/02 |
Exp. 3: Fat in cereal (Folch method) |
第8週 |
4/09 |
Exp. 4: Fatty acid in cereal (GC method) |
第9週 |
4/16 |
Exp. 4: Fatty acid in cereal (GC method) |
第10週 |
4/23 |
Exp. 5: Antioxidants in oil (HPLC method) |
第11週 |
4/30 |
Exp. 5: Antioxidants in oil (HPLC method) |
第12週 |
5/07 |
Exp. 6: Vitamin A in infant formula (Colorimetric Method) |
第13週 |
5/14 |
Exp. 6: Vitamin A in infant formula (Colorimetric Method) |
第14週 |
5/21 |
Exp. 7: Vitamin A in infant formula (HPLC method) |
第15週 |
5/28 |
Exp. 7: Vitamin A in infant formula (HPLC method) |
第16週 |
6/04 |
Exp. 8: Metals in vegetables (ICP-MS method) |
第17週 |
6/11 |
Exp. 8: Metals in vegetables (ICP-MS method) |
第18週 |
6/18 |
Final exam |