1132食物學原理 -四技食品一甲
Course Period：Now ~ Any Time
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Course Intro
Course Plan
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ch01_緒論
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Multiple choice question example
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ch02_穀類
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Cereal grain and pastas
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cereal_grain_and_pastas_multiple_choice.pdf
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Christmas Special Cuisine (4) - Hot Sorbet
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Making plant-based meat more ‘meaty' with fermented onions
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ChoViva
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非營養性甜味劑在大學生中的認知、觀感和使用情況調查
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ch03_蛋類
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Eggs
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面對快速AI科技-我們的機會與挑戰
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Joanne Chang: The Science of Sugar
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Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)
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Mixing the Unmixable | Lecture 7 (2011)
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buckwheat vs oats protein content
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USDA FoodData Central
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FDA announces plan to phase out synthetic food dyes
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ch04_乳類
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Milk
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肉類
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Meat
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Meat Glue Mania | Lecture 10 (2010)
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Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)
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細胞培養方式製作巧克力Food Brewer secures £5.6m from Lindt & Sprüngli and Sparkalis to advance cultivated cocoa
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使用蠶豆製作無可可巧克力 Alternative Proteins Döhler invests in Nukoko to scale ‘world's first' cocoa-free chocolate
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Chap5_肉類
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Chap6_魚貝類
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乳類_英文習題
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肉類_英文習題
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魚貝類_英文習題
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Fundamentals and Applications of UV-Visible Spectroscopy
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揭開碳水化合物的神秘面紗
Teacher / 泰聖
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