週次 |
日期 |
單元主題 |
第1週 |
9/12 |
Introduction (鄭) |
第2週 |
9/19 |
Principle sources of microorganisms in foods (羅) |
第3週 |
9/26 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) (羅) |
第4週 |
10/03 |
Factors that affect microbial growth in foods (游/鄭) |
第5週 |
10/10 |
國慶日休假 |
第6週 |
10/17 |
Control of microorganisms in foods: Use of high temperature & Use of low temperature (鄭)
2. 期末報告分組 |
第7週 |
10/24 |
Control of microorganisms in foods: Use of chemical preservatives (鄭) |
第8週 |
10/31 |
Control of microorganisms in foods: Use of drying/dehydration and radiation (丁) |
第9週 |
11/07 |
期中考 (40%)-羅老師監考 |
第10週 |
11/14 |
Control of microorganisms in foods: Use of pulsed electric heating microwave and radio frequency, and pulsed UV-light ) (鄭) |
第11週 |
11/21 |
Control of microorganisms in foods: Non-thermal sterilization methods(丁) |
第12週 |
11/28 |
Foodborne illness and indicator organisms and microbial standards (羅) |
第13週 |
12/05 |
Microbiology of various food and food products: Meat and meat products & Vegetable and Fruits (游/鄭) |
第14週 |
12/12 |
Microbial enzymes in food processing (鄭) |
第15週 |
12/19 |
Microbiology of various food and food products: Dairy products, poultry and egg products & Chinese traditional fermented foods (羅) |
第16週 |
12/26 |
Hazard analysis critical control points (陳) |
第17週 |
1/02 |
綜合座談:期末報告 (15%) (鄭、羅) |
第18週 |
1/09 |
Final Exam (40%)-鄭老師監考 |