週次 |
日期 |
單元主題 |
第1週 |
9/11 |
Introduction (游) |
第2週 |
9/18 |
Principle sources of microorganisms in foods (周) |
第3週 |
9/25 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) (周) |
第4週 |
10/09 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) (周)-異動 |
第5週 |
10/02 |
Factors that affect microbial growth in foods (鄭) -異動 |
第6週 |
10/16 |
Control of microorganisms in foods: Use of high temperature & Use of low temperature (周) |
第7週 |
10/23 |
Control of microorganisms in foods: Use of chemical preservatives(周) |
第8週 |
11/30 |
Control of microorganisms in foods: Use of drying/dehydration and radiation (游) |
第9週 |
11/06 |
Mid-term Exam |
第10週 |
11/13 |
Control of microorganisms in foods: Use of other methods (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 (鄭)-調至12/11 |
第12週 |
11/27 |
Microbiology of various food and food products: Dairy products (周) |
第13週 |
12/04 |
Microbiology of various food and food products: Poultry and egg products & Chinese traditional fermented foods (周) |
第14週 |
12/11 |
Foodborne illness and indicator organisms and microbial standards (周) |
第15週 |
12/18 |
Microbial enzymes in food processing (鄭) |
第16週 |
12/25 |
Hazard analysis critical control points (游) |
第17週 |
1/08 |
Final Exam |