週次 |
日期 |
單元主題 |
第1週 |
9/16 |
Introduction (鄭) |
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 |
Microorganisms generally found in foods (general characters, isolation & enumeration methods) (羅) |
第5週 |
10/14 |
Factors that affect microbial growth in foods (鄭) |
第6週 |
10/21 |
Control of microorganisms in foods: Use of high temperature & Use of low temperature (鄭) |
第7週 |
10/28 |
Control of microorganisms in foods: Use of chemical preservatives (鄭) |
第8週 |
11/04 |
Control of microorganisms in foods: Use of drying/dehydration and radiation (丁) |
第9週 |
11/11 |
Mid-term Exam (丁) |
第10週 |
11/18 |
Control of microorganisms in foods: Use of pulsed electric heating microwave and radio frequency, and pulsed UV-light ) (鄭) |
第11週 |
11/25 |
Control of microorganisms in foods: Novel sterilization methods(丁) |
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 |
Microbiology of various food and food products: Dairy products, poultry and egg products & Chinese traditional fermented foods (羅) |
第14週 |
12/16 |
Foodborne illness and indicator organisms and microbial standards (羅) |
第15週 |
12/23 |
Microbial enzymes in food processing (鄭)-與下周陳老師課程進度互換 |
第16週 |
12/30 |
Hazard analysis critical control points (陳) |
第17週 |
1/06 |
綜合座談:期末報告 (鄭、羅) |
第18週 |
1/13 |
期末考-鄭老師 |