|
週次 |
日期 |
單元主題 |
|
第1週 |
9/11 |
Introduction (鄭) |
|
第2週 |
9/18 |
Principle sources of microorganisms in foods (羅) |
|
第3週 |
9/25 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) (羅) |
|
第4週 |
10/02 |
Factors that affect microbial growth in foods (游/鄭) |
|
第5週 |
10/09 |
Control of microorganisms in foods: Use of high temperature & Use of low temperature (鄭)
2. 期末報告分組 (請務必出席分組) |
|
第6週 |
10/16 |
Control of microorganisms in foods: Use of chemical preservatives (鄭) |
|
第7週 |
10/23 |
Control of microorganisms in foods: Use of drying/dehydration and radiation (丁) |
|
第8週 |
10/30 |
Control of microorganisms in foods: Non-thermal sterilization methods(丁) |
|
第9週 |
11/06 |
期中考 (40%)-羅老師監考 |
|
第10週 |
11/13 |
Control of microorganisms in foods: Use of pulsed electric heating microwave and radio frequency, and pulsed UV-light ) (鄭) |
|
第11週 |
11/20 |
Microbiology of various food and food products: Meat and meat products & Vegetable and Fruits (游/鄭) |
|
第12週 |
11/27 |
11/20 Foodborne illness and indicator organisms and microbial standards (羅)
11/27 Microbiology of various food and food products: Dairy products, poultry and egg products & Chinese traditional fermented foods (羅)
|
|
第13週 |
12/04 |
Microbial enzymes in food processing (鄭) |
|
第14週 |
12/11 |
Hazard analysis critical control points (陳)
|
|
第15週 |
12/18 |
Microbiology of various food and food products: Meat and meat products & Vegetable and Fruits (鄭) |
|
第16週 |
12/25 |
綜合座談:期末報告 (15%) (鄭、羅) |
|
第17週 |
01/01 |
元旦休假 |
|
第18週 |
01/08 |
Final Exam (40%)-鄭老師監考 |