1142食品營養華語文獻閱讀與寫作II -四技食國合二甲
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Course Intro
Course Plan
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week 1 從論文到餐桌 (ppt)
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week 1 期刊論文閱讀技巧(Youtube)
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week 2 英國實證低成本減碳飲食法
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week 2 low_carbon_menu (infographic)
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week 2 Strategic_Menu_Design (ppt)
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week 3 蝦仁比較Q就是泡藥？從硼砂到磷酸鹽 拆解加工蝦仁的常見誤解
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week 3 泡藥蝦仁
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week 3 泡藥蝦仁_Quiz
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week 4 大谷翔平一句話帶動熱潮 低溫發酵20小時的岩泉優格如何從地方走紅全國？
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week 4 大谷翔平岩泉優格 (ppt)
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week 4 大谷翔平岩泉優格 (quiz)
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week 5 防災食品保存科學(PPT)
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week 5 防災食品保存科學(quiz)
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week 6 Beyond Meat以氣泡蛋白飲切入機能營養市場 (PPT)
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week 6 Beyond Meat以氣泡蛋白飲切入機能營養市場 (quiz)
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利用高壓加工提高冷凍鮑魚和北極貝的安全性和貨架期
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鹼濃度及處理溫度對鹼醇處理玉米澱粉理化性質之影響
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水產食品中超高壓加工技術的應用與發展現況
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高壓加工技術應用水產品
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新穎水產品冷凍技術的開發與未來展望
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Recent Advances for Rapid Freezing and Thawing Methods of Foods
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Advances in Freezing and Thawing Meat: From Physical Principles to Artificial Intelligence
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week 10 功能性啤酒
Teacher / 泰聖
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