|
週次 |
日期 |
單元主題 |
|
第1週 |
9/16 |
Introduction (鄭) - 課程說明 |
|
第2週 |
9/23 |
Principle sources of microorganisms in foods (羅) |
|
第3週 |
9/30 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) (羅) |
|
第4週 |
10/07 |
Factors that affect microbial growth in foods (鄭) |
|
第5週 |
10/14 |
1. Control of microorganisms in foods: Use of chemical preservatives (鄭)
2. Control of microorganisms in foods: Use of high temperature & Use of low temperature (鄭) |
|
第6週 |
10/21 |
Control of microorganisms in foods: Use of drying/dehydration and radiation (丁) |
|
第7週 |
10/28 |
Control of microorganisms in foods: Non-thermal sterilization methods (丁) |
|
第8週 |
11/04 |
期中考 (40%)-羅老師監考 |
|
第9週 |
11/11 |
Foodborne illness and indicator organisms and microbial standards (羅) |
|
第10週 |
11/18 |
Food fermentation (I): Dairy products, poultry, fish and egg products & Chinese traditional fermented foods (羅) |
|
第11週 |
11/25 |
Microbial enzymes in food processing (鄭) |
|
第12週 |
12/02 |
Microbiology of various food and food products: Meat and meat products & Vegetable and Fruits (鄭) |
|
第13週 |
12/09 |
Food fermentation (II): Beer, wine and vinegar products; amino acids, single cell protein; pickle and sauerkraut biotechnology (鄭) |
|
第14週 |
12/16 |
Guest lecture: Application of microbiological examination of foods (郭荔平) |
|
第15週 |
12/23 |
Hazard analysis critical control points (陳) |
|
第16週 |
12/30 |
綜合座談:期末報告 (15%) (鄭、羅) |
|
第17週 |
1/06 |
Final Exam (40%)-鄭老師監考 |