|
週次 |
日期 |
單元主題 |
|
第1週 |
9/14 |
Introduction |
|
第2週 |
9/21 |
General Aspect of Fermentation: Starter, Function, Type and Control Parameter |
|
第3週 |
9/28 |
Microbial Physiology and Metabolism Regulation |
|
第4週 |
10/05 |
Fermentation of Dairy Products |
|
第5週 |
10/12 |
Fermentation of Dairy Products |
|
第6週 |
10/19 |
Beer, Wine and Vinegar Products |
|
第7週 |
10/26 |
Beer, Wine and Vinegar Products |
|
第8週 |
11/02 |
Oriental Fermented Product |
|
第9週 |
11/09 |
Single Cell Protein Production |
|
第11週 |
11/23 |
Production of Microbial Enzymes and Organic Acid |
|
第12週 |
11/30 |
Production of Microbial Enzymes and Organic Acid |
|
第13週 |
12/07 |
Production of Amino Acids |
|
第14週 |
12/14 |
Pickle, Sauerkraut Fermentation |
|
第15週 |
12/21 |
Fermentation of Meat and Fish Products |
|
第16週 |
12/28 |
Biotechnology and Food Fermentation |