|
週次 |
日期 |
單元主題 |
|
第1週 |
9/16 |
Introduction |
|
第2週 |
9/23 |
Principle sources of microorganisms in foods |
|
第3週 |
9/30 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) |
|
第4週 |
10/07 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) |
|
第5週 |
10/14 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) |
|
第6週 |
10/21 |
Factors that affect microbial growth in foods-Control of microorganisms in foods |
|
第7週 |
10/28 |
Factors that affect microbial growth in foods-Use of high temperature |
|
第8週 |
11/04 |
Factors that affect microbial growth in foods-Use of low temperature & Use of drying and dehydration |
|
第9週 |
11/11 |
Factors that affect microbial growth in foods-Use of chemical preservatives and sanitizer & Use of radiation & Use of high hydrostatic pressure |
|
第10週 |
11/18 |
Mid-term examination |
|
第11週 |
11/25 |
Principles of food preservation |
|
第12週 |
12/02 |
Microbiology of various food and food products-Chinese traditional fermented foods |
|
第13週 |
12/09 |
Hazard analysis critical control points |
|
第14週 |
12/16 |
Microbial enzymes in food processing |
|
第15週 |
12/23 |
Foodborne illness |
|
第16週 |
12/30 |
Indicator organisms and microbial standards |
|
第18週 |
01/13 |
Final Exam |