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 |
課堂講授與個案研討方式交叉進行,並於課後分組研擬行銷專題作業。 |
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) |