Weekly outline

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    【瀏覽課程大綱Syllabus】【列印Print】

  • General

  • 1. 14 September - 20 September

    Course Introduction 
    Ch.1 - Overview of Food Science

    • 2. 21 September - 27 September

      Ch. 2 Food Systems and Sustainability

      • 3. 28 September - 4 October

        1st October -  Mid-Autumn Festival (Holiday)

        Quiz - Ch2.  Food Systems and Sustainability (Open Book)

        • 4. 5 October - 11 October

          Ch.3 Chemistry of Foods-
          Carbohydrates and Functional properties in food
          Proteins and Functional properties in food

          • 5. 12 October - 18 October

            Ch.3 Chemistry of Foods
            Lipids and Functional properties in food
            Vitamins and Minerals in food

            Review Quiz I - Ch.3 Chemistry of Foods (Carbohydrates&Proteins)

             

            • 6. 19 October - 25 October

              Ch. 4 - Nutrition and Digestion
              Ch. 5 - Food Composition
              Ch. 6 - Quality factors in Foods

              • 7. 26 October - 1 November

                Ch. 6 - Quality factors in Foods
                Ch. 7 - Unit Operations in Food Processing
                Ch. 8 - Food Deterioration


                Review Quiz II - Ch.3 Chemistry of Foods (Lipids&Vitamins)


                • 8. 2 November - 8 November

                  Ch. 8 - Food Deterioration

                   

                  Review Quiz III Ch. 5,6,7

                   

                  • 9. 9 November - 15 November

                    Mid Semester Exams: Chapters 4, 5, 6, 7

                    • 10. 16 November - 22 November

                      Introduction to Food Science Food Preservation:
                      Ch. 9 Heat
                      Ch.10 Cold

                      • 11. 23 November - 29 November

                        Introduction to Food Science Food Preservation:
                        Ch.11 Drying and Dehydration
                        Ch.12 Radiation and Electrical Energy
                        Ch.13 Fermentation, Microorganisms, and Biotechnology

                        • 12. 30 November - 6 December

                          Introduction to Food Science Food Preservation:
                          Ch.14 Chemicals
                          Ch.15 Packaging


                          Review Quiz IV -  Food Preservation (Ch. 9,10,11,12) 

                          • 13. 7 December - 13 December

                            Student Presentations - Foods and Food Products
                            (Chapters 16-20; See Week 1 lecture notes for group assignment)

                            Student Presentations - Foods and Food Products
                            (Chapters 21-24; See Week 1 lecture notes for group assignment)

                            • 14. 14 December - 20 December

                              Ch.26 Food Safety
                              Ch.27 Regulations and labeling


                              Review Quiz V -  Food Preservation (Ch. 13, 14, 15): 45 minutes
                              Presentation Quiz - Chapter 23 (Beverages): 15 minutes

                              • 15. 21 December - 27 December

                                Ch. 25 - Environmental Concerns and Processing
                                Ch. 28 - World Food Needs
                                Ch. 29 - Food and Health
                                Ch. 30 - Careers in Food Science

                                 

                                • 16. 28 December - 3 January

                                  Food Lab Practice

                                  • 17. 4 January - 10 January

                                    Ch.30 Careers in Food Science


                                    Review Quiz VI -  Ch. 26,27,28

                                    • 18. 11 January - 17 January

                                      Final Exams: 13, 17, 26, 27, 29