|
週次 |
日期 |
單元主題 |
|
第1週 |
9/12 |
Introduction |
|
第2週 |
9/19 |
Principle sources of microorganisms in foods |
|
第3週 |
9/26 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) |
|
第4週 |
10/03 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) |
|
第5週 |
10/10 |
National holidays |
|
第6週 |
10/17 |
Control of microorganisms in foods: A. Use of high temperature |
|
第7週 |
10/24 |
Control of microorganisms in foods: B. Use of low temperature & D. Use of chemical preservatives |
|
第8週 |
10/31 |
Control of microorganisms in foods: C. Use of drying and dehydration & E. Use of radiation |
|
第9週 |
11/07 |
Control of microorganisms in foods: F. Use of other methods (pulsed electric heating microwave and pulsed UV-light ) & G. Emerging methods for post-packaging microbial decontamination |
|
第10週 |
11/14 |
Midterm |
|
第11週 |
11/21 |
Factors that affect microbial growth in foods -鄭 |
|
第12週 |
11/28 |
Microbiology of various food and food products:A. Dairy products |
|
第13週 |
12/05 |
Microbiology of various food and food products: D. Poultry and egg products & E. Chinese traditional fermented foods |
|
第14週 |
12/12 |
Microbiology of various food and food products: B. Meat and meat products & C. Vegetable and Fruits-鄭 |
|
第15週 |
12/19 |
Microbial enzymes in food processing-鄭 |
|
第16週 |
12/26 |
Hazard analysis critical control points-游 |
|
第17週 |
01/02 |
Foodborne illness and indicator organisms and microbial standards |
|
第18週 |
01/09 |
Final Exam |