Weekly outline
- General
- 1. 13 September - 19 September
1. 13 September - 19 September
第1週:Dr. Chen
Introduction
Development of new meat products
Basic meat processing principles 01 - 2. 20 September - 26 September
2. 20 September - 26 September
第2週:Dr. Chen
Basic meat processing principles 02
Functional ingredients of meats - 3. 27 September - 3 October
3. 27 September - 3 October
第3週:Dr. Chen
Curing types meat products preparation
Stew preparation types meat products - 4. 4 October - 10 October
4. 4 October - 10 October
第4週:Dr. Chen
Drying types meat products preparation
Jellied types meat products preparation - 5. 11 October - 17 October
5. 11 October - 17 October
第5週:Dr. Chen
Emulsification types meat products preparation
Restructured mat products preparation - 6. 18 October - 24 October
6. 18 October - 24 October
第6週:Dr. Chen
Development of meat products with healthy concepts
Meat safety and hygiene management - 7. 25 October - 31 October
7. 25 October - 31 October
第7週:Dr. Chen
08 Developing Healthier Meat Products as Functional Foods
Lab 1001 Pressed ham preparation
Lab 0802 Sensory evaluation Chinese-style meat ball
Lab 0303 Sensory evaluation Chinese-style sausage
- 8. 1 November - 7 November
8. 1 November - 7 November
第8週:Dr. Chen
Meat safety and sanitation management 01
Meat safety and sanitation management 02
Lab 1002 Sensory evaluation Pressed ham
- 9. 8 November - 14 November
- 10. 15 November - 21 November
- 11. 22 November - 28 November
- 12. 29 November - 5 December
- 13. 6 December - 12 December
- 14. 13 December - 19 December
- 15. 20 December - 26 December
- 16. 27 December - 2 January
- 17. 3 January - 9 January
- 18. 10 January - 16 January
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