週次 |
日期 |
單元主題 |
第1週 |
9/13 |
Introduction (游、鄭) |
第2週 |
9/20 |
Principle sources of microorganisms in foods (羅) |
第3週 |
9/27 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) (羅) |
第4週 |
10/04 |
中秋休假 |
第5週 |
10/11 |
Factors that affect microbial growth in foods (游) |
第6週 |
10/18 |
Control of microorganisms in foods: Use of high temperature & Use of low temperature (鄭) |
第7週 |
10/25 |
Control of microorganisms in foods: Use of drying/dehydration and radiation (丁) 13:20分組 14:00上課 |
第8週 |
11/01 |
Control of microorganisms in foods: Novel food safety processing technology(丁) |
第9週 |
11/08 |
期中考 (40%) |
第10週 |
11/15 |
校慶休假 |
第11週 |
11/22 |
Control of microorganisms in foods: Use of chemical preservatives (鄭) |
第12週 |
11/29 |
Foodborne illness and indicator organisms and microbial standards (羅) |
第13週 |
12/06 |
Microbiology of various food and food products: Meat and meat products & Vegetable and Fruits (游) |
第14週 |
12/13 |
Microbiology of various food and food products: Dairy products, poultry and egg products & Chinese traditional fermented foods (羅) |
第15週 |
12/20 |
Microbial enzymes in food processing (鄭) |
第16週 |
12/27 |
Hazard analysis critical control points (陳) |
第17週 |
1/03 |
綜合座談:期末報告 (15%) (鄭、羅) |
第18週 |
2018/01/10 |
Final Exam (40%) PS.平時成績佔5% |