1. 09月 12日 - 09月 18日
Course Introduction
Chapter 1-Overview of Food Science
Chapter 3 Chemistry of Foods
1. Carbohydrates, Proteins, and Lipids, Vitamins and Minerals and their functional properties in food
Chapter 4-Nutrition and Digestion
Chapter 3 Chemistry of Foods
1. Carbohydrates, Proteins, and Lipids, Vitamins and Minerals and their functional properties in food
Chapter 4-Nutrition and Digestion
Review Quiz #1-Chapter 2. Food Systems and Sustainability (Take Home)
Chapter 7-Unit Operations in Food Processing
Review Quiz #2-Chapter 3 Chemistry of Foods
Mid Semester Exams: Chapter 3, 4, 5, 6, 7, 8
Makeup Exams(tonight)18:00 ~ 21:00
Time: 1 hour
Introduction to Food Science Food Preservation:
Chapter 9 Heat
Chapter 10 Cold
Chapter 11 Drying and Dehydration
Tentative Field Trip to TTL.
Please browse their website and prepare for some Q&A. You are expected to write a (Group)report of the trip.
Click: Visit Taiwan Tobaccor Liquor Corp
Please remember to walk with student ID cards and National Health Insurance (NHI) cards (if possible).
Introduction to Food Science Food Preservation:
Chapter 12 Radiation and Electrical Energy
Chapter 13 Fermentation, Microorganisms, and Biotechnology
Chapter 14 Chemicals
Chapter 15 Packaging
Review Quiz #4-Food Preservation (Ch. 9,10,11,12) (Take Home)
Student Presentations-Foods and Food Products
(Chapters 16-20; See Week 1 lecture notes for group assignment)
Chapter 25 Environmental Concerns and Processing
Chapter 26 Food Safety
Chapter 27 Regulations and labeling
Chapter 28-World Food Needs
Chapter 29 Food and Health
Review Quiz #5-Food Preservation (Ch. 13, 14, 15)
In-Class Activity - Course Review
Final Exams I: Chapters 13, 14, 15, 25, 26 (Crossword Puzzle) (Open Book)