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課程名稱 |
乳品生物技術
BIOTECHNOLOGY IN MILK PRODUCTS |
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開課學期 |
98-2 |
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授課對象 |
生物資源暨農學院 動物科學技術學研究所 |
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授課教師 |
陳明汝 |
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課號 |
AniSci7022 |
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課程識別碼 |
626 M1580 |
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班次 |
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學分 |
3 |
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全/半年 |
半年 |
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必/選修 |
選修 |
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上課時間 |
星期四6,7,8(13:20~16:20) |
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上課地點 |
加工204室 |
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備註 |
總人數上限：30人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/982milkbio |
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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 |
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課程大綱
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為確保您我的權利,請尊重智慧財產權及不得非法影印
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課程概述 |
The objectives of this course are to study biotechnology and its implication for the future design and production of animal 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. |
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課程目標 |
Overview of Key Issues
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
Discrimination of probiotics
4. Phenotypic: morphology, physiology, biotyping
5. Whole cell protein analysis
6. Restriction enzyme analysis -Pulsed Field Gel Electrophoresis, REA-PFGE
7. Restriction fragment length polymorphism, RFLP
8. Randomly Amplified Polymorphic DNA- Polymerase Chain Reaction, RAPD-PCR
9. Oligonucleotide probes for detection and identification (microarray)
Bioreactor Engineering
10. Introduction to bioreactor engineering
11. Membrane bioreactors : Enzyme processes
12. Bioreactor considerations for producing flavors and pigments
13. DNA test identifies animal species in food products
Microencapsulation and Nanoencapsulation
14. Microncapsulation processes and materials
15. Microencapsulation of probiotics
16. Biodegradable microspheres: advances in production technology.
17. nanoparticles : preparation and characterization
Implication of biotechnology in dairy ingredients
18. Production of Lactoferrin by biotechnology
19. Identification of the lantibiotic nisin Q
20. Bovine chymosin: Production by rDNA technology and application in cheese manufacture
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課程要求 |
Since the readings and notes are available prior to each week's class, I will come into class expecting that you have read the assigned material. I ask you to come prepared to class ready to participate, ask questions and offer comments. You are expected to attend all classes. |
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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) |
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週次 |
日期 |
單元主題 |
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第1週 |
2/25 |
Introduction |
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第2週 |
3/4 |
Social impack |
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第3週 |
3/11 |
Gene technology and milk production |
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第4週 |
3/18 |
Genetically Improved Starter Strains |
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第5週 |
3/26 |
Genetically Improved Starter Strains |
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第6週 |
4/1 |
Genetically Improved Starter Strains |
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第7週 |
4/8 |
probiotics conference |
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第8週 |
4/15 |
Genetically Improved Starter Strains |
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第9週 |
4/22 |
identification of probiotics |
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第10週 |
4/29 |
Discrimination of probiotics |
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第11週 |
5/6 |
Discrimination of probiotics |
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第12週 |
5/13 |
Discrimination of probiotics |
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第13週 |
5/20 |
Discrimination of probiotics |
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第14週 |
5/27 |
Bioreactor Engineering |
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第15週 |
6/3 |
Bioreactor Engineering |
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第16週 |
6/10 |
Microencapsulation and Nanoencapsulation |
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第17週 |
6/17 |
Microencapsulation and Nanoencapsulation |
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第18週 |
6/24 |
Final report |
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