課程名稱 |
乳品生物技術 BIOTECHNOLOGY IN MILK PRODUCTS |
開課學期 |
97-2 |
授課對象 |
生物資源暨農學院 動物科學技術學研究所 |
授課教師 |
陳明汝 |
課號 |
AniSci7022 |
課程識別碼 |
626 M1580 |
班次 |
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學分 |
3 |
全/半年 |
半年 |
必/選修 |
選修 |
上課時間 |
星期四7,8,9(14:20~17:20) |
上課地點 |
畜二 |
備註 |
總人數上限:30人 |
Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/972dairybio |
課程簡介影片 |
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核心能力關聯 |
核心能力與課程規劃關聯圖 |
課程大綱
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課程概述 |
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
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課程目標 |
During the last two decades, increasing interest has been paid to identifying dairy-derived dietary components that have a measurable impact on biological processes at a physiologically realistic level and thus an impact on body function and health. The range of biologically active dairy-derived ingredients is wide and includes, for example, effects on functions related to digestion, nutrient absorption, functioning of the intestinal flora, immune defenses and effects on blood pressure. The purpose of this course is to explore developments in functional dairy ingredients and products. In addition to focusing on selected ingredients and products, the course also seeks to stimulate thought and consideration about a wide range of inter-related issues, including safety assessment, dossier development, impact of biotechnology and communication of the health benefits of ingredients and products. |
課程要求 |
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預期每週課後學習時數 |
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Office Hours |
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指定閱讀 |
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參考書目 |
1. Shortt, C., and J. O’Brien. 2004. Hand book of functional dairy products. CRC press.
2. Mattila, T, and M. Saarela. 2003. Functional dairy products. CRC press.
3. Nesser, J., and J. B. German. 2004. Bioprocesses and biotechnology for functional foods and Nutraceuticals.
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評量方式 (僅供參考) |
No. |
項目 |
百分比 |
說明 |
1. |
report |
40% |
|
2. |
oral |
40% |
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3. |
quiz |
20% |
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週次 |
日期 |
單元主題 |
第1週 |
2/19 |
Introduction |
第2週 |
2/26 |
Social impack |
第3週 |
3/05 |
gene technology and milk production |
第4週 |
3/12 |
Genetically Improved Starter Strains |
第5週 |
3/19 |
Genetically Improved Starter Strains |
第6週 |
3/26 |
Genetically Improved Starter Strains |
第7週 |
4/02 |
Holiday |
第8週 |
4/09 |
Genetically Improved Starter Strains |
第9週 |
4/16 |
midtern |
第10週 |
4/23 |
Discrimination of probiotics |
第11週 |
4/30 |
Discrimination of probiotics |
第12週 |
5/07 |
Discrimination of probiotics |
第13週 |
5/14 |
Discrimination of probiotics |
第14週 |
5/21 |
Bioreactor Engineering |
第15週 |
5/28 |
Bioreactor Engineering |
第16週 |
6/04 |
Microencapsulation and Nanoencapsulation |
第17週 |
6/11 |
Microencapsulation and Nanoencapsulation |
第18週 |
6/18 |
final report |
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