週次 |
日期 |
單元主題 |
第1週 |
9/17 |
Introduction (游) |
第2週 |
9/24 |
Principle sources of microorganisms in foods (羅) |
第3週 |
10/01 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) (羅) |
第4週 |
10/08 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) (羅) |
第5週 |
10/15 |
Factors that affect microbial growth in foods (鄭) |
第6週 |
10/22 |
Control of microorganisms in foods: Use of high temperature & Use of low temperature (鄭) |
第7週 |
10/29 |
Control of microorganisms in foods: Use of chemical preservatives (鄭) |
第8週 |
11/05 |
Control of microorganisms in foods: Use of drying/dehydration and radiation (游) |
第9週 |
11/12 |
Mid-term Exam (鄭) |
第10週 |
11/19 |
Control of microorganisms in foods: Use of other methods (pulsed electric heating microwave and radio frequency, and pulsed UV-light ) (鄭) |
第11週 |
11/26 |
Microbiology of various food and food products: Meat and meat products & Vegetable and Fruits (鄭) |
第12週 |
12/03 |
Microbiology of various food and food products: Dairy products (羅) |
第13週 |
12/10 |
Microbiology of various food and food products: Poultry and egg products & Chinese traditional fermented foods (羅) |
第14週 |
12/17 |
Foodborne illness and indicator organisms and microbial standards (羅) |
第15週 |
12/24 |
Microbial enzymes in food processing (鄭) |
第16週 |
12/31 |
Hazard analysis critical control points (游) |
第17週 |
1/07 |
Final Exam (鄭) |