週次 |
日期 |
單元主題 |
第1週 |
2/23 |
Introduction |
第2週 |
3/02 |
Exp. 1: Moisture and water activity of bread |
第3週 |
3/09 |
Exp. 1: Moisture and water activity of bread |
第4週 |
3/16 |
Exp. 2: Preparation for analyzing metals in rice: microwave ashing |
第5週 |
3/23 |
Exp. 2: Preparation for analyzing metals in rice: microwave ashing |
第6週 |
3/30 |
Exp. 3: Metals in rice: ICP-MS |
第7週 |
4/06 |
National holiday |
第8週 |
4/13 |
Exp. 3: Metals in rice: ICP-MS |
第9週 |
4/20 |
Exp. 4: Fat content in potato chips: Folch method and automated solvent extraction |
第10週 |
4/27 |
Exp. 4: Fat content in potato chips: Folch method and automated solvent extraction |
第11週 |
5/04 |
Exp. 5: Antioxidants in potato chips: LC-MS/MS |
第12週 |
5/11 |
Exp. 5: Antioxidants in potato chips: LC-MS/MS |
第13週 |
5/18 |
Exp. 6: Nitrite in sausage: colorimetric method |
第14週 |
5/25 |
Exp. 6: Nitrite in sausage: colorimetric method |
第15週 |
6/01 |
Exp. 7: Protein in milk powder: Kjeldahl method |
第16週 |
6/08 |
Exp. 7: Protein in milk powder: Kjeldahl method |
第17週 |
6/15 |
Student presentation |