| Week |
Course Content |
| Week 1 |
Week \ Date \ Course content \ Instructor
1- 課程簡介及評分規定 （Introduction of the course & the evaluation) 黃紹毅 Shaw-Yhi Hwang
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| Week 2 |
2- 香料奶酪及布丁製作 (Herbs and spices panna cotta and pudding making) 蔣慎思 Shen-Shih Chiang |
| Week 3 |
3- 香料飲品及餅乾製作 (Herbs and spices drinks and cakes making) 蔣慎思 Shen-Shih Chiang |
| Week 4 |
4- 愛玉凍之製造 (Making Aiyu jelly) 林慧玲 Huey Lin Lin |
| Week 5 |
5- 果實之催熟 (Fruit ripening) 陳昶霖 Chang Lin Chen |
| Week 6 |
6- 水果品質之測定 (Quality measurement of fruits) 陳昶霖 Chang Lin Chen |
| Week 7 |
Holiday
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| Week 8 |
8- 期中考 Mid-term
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| Week 9 |
9- 無氧乳酸發酵：優格 (Anaerobic lactic acid fermentation, Yogurt) 蔡碩文 Shuo-Wen Tsai |
| Week 10 |
10- 無氧酒精發酵：甜酒釀 (Anaerobic ethanol fermentation, sweet rice wine) 蔡碩文 Shuo-Wen Tsai
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| Week 11 |
11- 有氧發酵：納豆 (Aerobic fermentation, Natto) 蔡碩文 Shuo-Wen Tsai
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| Week 12 |
12- 醃漬及烘烤肉製品 (Marination and roast meat product) 譚發瑞 Fa-Jui Tang
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| Week 13 |
13- 乳化及非乳化性肉製品 (Emulsion & non‐ emulsified meat products) 譚發瑞 Fa-Jui Tang
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| Week 14 |
14- 蛋之乳化特性與蛋黃醬的製作 (Emulsifying Properties of Eggs and Making Mayonnaise) 劉沛棻 Pei-Fen Liu
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| Week 15 |
15- 黃豆蛋白之加工原理與豆花之製作(Processing Principle of Soy Protein and Making Tofu Pudding) 劉沛棻 Pei-Fen Liu |
| Week 16 |
16- 製茶實作(9AM‐12PM、6PM‐9PM) 陳建德 Chien-Te Chen
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| Week 17 |
17- 製茶實作(9AM‐12PM、6PM‐9PM) 陳建德 Chien-Te Chen
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| Week 18 |
18- 期末心得報告(Final report for this semester)
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