教學目標 |
使修課同學學習食品科學研究相關實驗之原理與操作方法。 |
先修科目 |
無 |
教學方式 |
以教室授課為主,理論與操作並進。 |
課程概要 |
1.Introduction; 2. Food proximate compositions; 3. Freshness indicator: Volatile basic nitrogen, trimethylamine, and K value; 4. Biogenic amines; 5. Nucleotide related compounds; 6. Free amino acids; 7. Dipeptides (Carnosine and anserine); 8.Protein analysis; 9.Protein separation;10.Western blotting; 11.Carbohydrate measurements; 12.Animal immunization ; 13.Immunoassays ; 14.DNA extraction; 15. DNA quantification; 16.PCR amplification; |
開課系所 |
食品科學系碩士班(Food Science) |