|
週次 |
日期 |
單元主題 |
|
第1週 |
9/13 |
簡介（上課地點食科館4F演講廳）（選修人數50人） |
|
第2週 |
9/20 |
上課地點1F, 102教室。
General Aspect of Fermentation: Advantage, Starter, Function, Type |
|
第3週 |
9/27 |
General Aspect of Fermentation: Advantage, Starter, Function, Type |
|
第4週 |
10/04 |
Microbial Physiology and Metabolism Regulation |
|
第5週 |
10/11 |
Fermentation kinetics |
|
第6週 |
10/18 |
Fermentation of Dairy Products |
|
第7週 |
10/25 |
Beer, Wine and Vinegar Products |
|
第8週 |
11/01 |
Oriental Fermented Product |
|
第9週 |
11/08 |
Dr Hang' lecture (probiotics, prebiotics, food fermentations) |
|
第10週 |
11/15 |
Single Cell Protein Production |
|
第11週 |
11/22 |
Production of Microbial Enzymes, Organic Acid and Polysaccharides |
|
第12週 |
11/29 |
Production of Microbial Enzymes, Organic Acid and Polysaccharides |
|
第13週 |
12/06 |
Production of Amino Acids |
|
第14週 |
12/13 |
Pickle, Sauerkraut Fermentation |
|
第15週 |
12/20 |
Fermentation of Meat and Fish Products |
|
第17週 |
01/03 |
Biotechnology and Food Fermentation |
|
第18週 |
01/10 |
Final Exam |