一、課程簡介:1. The health benefits of functional dairy products
(1) Coronary heart
(2) Osteoporosis
(3) Probiotics and the management of food allergy
(4) Dairy products and the immune function in the elderly
(5) Gastrointestinal inflammation
2. Functional dairy ingredients
(1) Caseinophosphopeptides
(2) Oligosaccharides
(3) Lactic acid bacteria in functional dairy products
(4) Conjugated linoleic acid
(5) Bioactive peptide
3. Biotechnology strategies for producing specific food ingredients
(1) Prebiotics from lactose, sucrose, starch and plant polysaccharides
(2) Prebiotics and the prophylactic management of gut disorders
(3) Proteins and peptides
4. Physiological targets of functional foods
(1) Immunology and inflammation
(2) Influence of diet on aging and longevity
(3) Food and food components in the prevention of cancer

學習目標：The objectives of this course are to study biotechnology and its implication for the future design and production of dairy industry. This course will include bioreactor engineering, identification of probiotics, microencapsulation and nanoencapsulation, as well as implication of biotechnology in dairy ingredients. In order to know the newest developments in this area, I will invite the speakers to present some of those topics.
The objectives of this course are to study biotechnology and its implication for the future design and production of dairy industry. This course will include bioreactor engineering, identification of probiotics, microencapsulation and nanoencapsulation, as well as implication of biotechnology in dairy ingredients. In order to know the newest developments in this area, I will invite the speakers to present some of those topics.

教學大綱：
一、 Genetically Improved Starter Strains
1. Spontaneous genetic deletion for a milk shelf-stable yogurt
2. Transfer of genes coding for exo-cellular polysaccharides for a creamier yogurt
3. Metabolic engineering of lactic acid bacteria to produce L-alanine instead of lactate
二、 Discrimination of probiotics
1. Phenotypic: morphology, physiology, biotyping
2. Whole cell protein analysis
3. Restriction enzyme analysis -Pulsed Field Gel Electrophoresis, REA-PFGE
4. Restriction fragment length polymorphism, RFLP
5. Randomly Amplified Polymorphic DNA- Polymerase Chain Reaction, RAPD-PCR
6. Oligonucleotide probes for detection and identification

三、 Bioreactor Engineering
1. Introduction to bioreactor engineering
2. Membrane bioreactors : Enzyme processes
3. Bioreactor considerations for producing flavors and pigments
四、 Microencapsulation and Nanoencapsulation
1. Microncapsulation processes and materials
2. Microencapsulation of probiotics
3. Biodegradable microspheres: advances in production technology.
4. nanoparticles : preparation and characterization
五、 Implication of biotechnology in dairy ingredients
1. Production of Lactoferrin by biotechnology
2. Identification of the lantibiotic nisin Q
3. Bovine chymosin: Production by rDNA technology and application in cheese manufacture

二、先修課程:

三、參考書目:
Schwartzberg, H. G. and Rao, M. A. 1990. Biotechnolgy and food process engineering. Marcel dekker, Inc. New York. .

Benita, S. 1996. Microencapsulation : Methods and industrial applications. Marcel dekker, Inc. New York.

Cohen, J. I. 1999. Managing agricultural biotechnology. CABI Publishing, Oxon, UK