|
週次 |
日期 |
單元主題 |
|
第1週 |
9/15 |
Introduction |
|
第2週 |
9/22 |
Principle sources of microorganisms in foods |
|
第3週 |
9/29 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) |
|
第4週 |
10/06 |
Factors that affect microbial growth in foods |
|
第5週 |
10/13 |
Control of microorganisms in foods:A. Use of high temperature |
|
第6週 |
10/20 |
Control of microorganisms in foods:B. Use of low temperature & C. Use of drying and dehydration |
|
第7週 |
10/27 |
Control of microorganisms in foods:D. Use of chemical preservatives |
|
第8週 |
11/03 |
Control of microorganisms in foods:E. Use of radiation & F. Use of high hydrostatic pressure |
|
第10週 |
11/17 |
Microbiology of various food and food products:A. Dairy products |
|
第11週 |
11/24 |
Microbiology of various food and food products:B. Meat and meat products & C. Vegetable and Fruits |
|
第12週 |
12/01 |
Microbiology of various food and food products: D. Poultry and egg products, E. Fish products & F. Chinese traditional fermented foods |
|
第13週 |
12/08 |
Hazard analysis critical control points |
|
第14週 |
12/15 |
Microbial enzymes in food processing |
|
第15週 |
12/22 |
Foodborne illness |
|
第16週 |
12/29 |
Indicator organisms and microbial standards |