|
週次 |
日期 |
單元主題 |
|
第1週 |
9/14 |
Introduction |
|
第2週 |
9/21 |
Principle sources of microorganisms in foods |
|
第3週 |
9/28 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) |
|
第4週 |
10/05 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) |
|
第5週 |
10/12 |
Factors that affect microbial growth in foods |
|
第6週 |
10/19 |
Control of microorganisms in foods: Use of high temperature & Use of low temperature |
|
第7週 |
10/26 |
Control of microorganisms in foods: Use of drying and dehydration |
|
第8週 |
11/02 |
Control of microorganisms in foods: Use of chemical preservatives & Use of radiation |
|
第9週 |
11/09 |
Mid-term Exam |
|
第10週 |
11/16 |
Control of microorganisms in foods: Use of other methods (pulsed electric heating microwave and pulsed UV-light ) |
|
第11週 |
11/23 |
Microbiology of various food and food products: Dairy products |
|
第12週 |
11/30 |
Microbiology of various food and food products: Meat and meat products & Vegetable and Fruits |
|
第13週 |
12/07 |
Microbiology of various food and food products:Poultry and egg products & Chinese traditional fermented foods |
|
第14週 |
12/14 |
Hazard analysis critical control points |
|
第15週 |
12/21 |
Microbial enzymes in food processing |
|
第16週 |
12/28 |
Foodborne illness and indicator organisms and microbial standards |
|
第17週 |
1/04 |
Final Exam |