Weekly outline
- General
- 1. 19 February - 25 February
- 2. 26 February - 3 March
- 3. 4 March - 10 March
3. 4 March - 10 March
Chapter 2 Food Systems and Sustainability
Review Quiz #1-Chapters 1&2 - Overview of Food Science/Food Systems and Sustainability (Take Home)
Schedule:March 14th (Evening) - 4. 11 March - 17 March
4. 11 March - 17 March
Chapter 3 Chemistry of Foods
1. Carbohydrates, Proteins, and Lipids, Vitamins and Minerals and their functional properties in foodReview Quiz #2-Chapters 3&4 - Chemistry of Foods/Nutrition and Digestion (Take Home)
Schedule:March 28th (Evening) - 5. 18 March - 24 March
- 6. 25 March - 31 March
6. 25 March - 31 March
Chapter 6-Quality factors in Foods
Chapter 7-Unit Operations in Food Processing - 7. 1 April - 7 April
- 8. 8 April - 14 April
8. 8 April - 14 April
Chapter 8-Food Deterioration
Review Quiz #3-Ch. 5, 6, & 7 (Take Home)
Schedule:April 11th (Evening) - 9. 15 April - 21 April
- 10. 22 April - 28 April
- 11. 29 April - 5 May
11. 29 April - 5 May
Introduction to Food Science Food Preservation:
Chapter 9 Heat
Chapter 10 Cold
Chapter 11 Drying and Dehydration
Chapter 12 Radiation and Electrical EnergyReview Quiz #4-Food Preservation (Ch. 9,10,11,12) (Take Home)
Schedule: May 9th (Evening)
- 12. 6 May - 12 May
12. 6 May - 12 May
Introduction to Food Science Food Preservation:
Chapter 13 Fermentation, Microorganisms, and Biotechnology
Chapter 14 Chemicals
Chapter 15 PackagingReview Quiz #5-Food Preservation (Ch. 13,14,15) (Take Home)
Schedule: May 23th (Evening) - 13. 13 May - 19 MayThis week
13. 13 May - 19 May
Student Presentations-Foods and Food Products
(Chapters 16-20; See Week 1 lecture notes for group assignment and Presentation Titles - 14. 20 May - 26 May
14. 20 May - 26 May
Chapter 25 Environmental Concerns and Processing
Chapter 26 Food Safety
Chapter 27 Regulations and Labeling - 15. 27 May - 2 June
- 16. 3 June - 9 June
- 17. 10 June - 16 June
- 18. 17 June - 23 June
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