週次 |
日期 |
單元主題 |
第1週 |
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前言與介紹 **前三周採線上授課,請大家按時收看相關課程。 |
第2週 |
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Principle sources of microorganisms in foods (羅) (線上)。請同學準時連線上課。
goole meet link:
meet.google.com/kby-eduu-jhj |
第3週 |
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Microorganisms generally found in foods (general characters, isolation & enumeration methods) (羅) (線上) |
第4週 |
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Factors that affect microbial growth in foods (鄭) |
第5週 |
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1. Control of microorganisms in foods: Use of chemical preservatives (鄭) [期末報告分組]
2. Control of microorganisms in foods: Use of high temperature & Use of low temperature (鄭) |
第6週 |
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Control of microorganisms in foods: Use of drying/dehydration and radiation (丁) |
第7週 |
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Control of microorganisms in foods: Non-thermal sterilization methods (丁) |
第8週 |
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期中考 (40%)-羅老師監考 |
第9週 |
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Foodborne illness and indicator organisms and microbial standards (羅) |
第10週 |
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Microbiology of various food and food products: Meat and meat products & Vegetable and Fruits (鄭) |
第11週 |
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Microbial enzymes in food processing (鄭) |
第12週 |
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Food fermentation (I): Dairy products, poultry, fish and egg products & Chinese traditional fermented foods (羅) |
第13週 |
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Food fermentation (II): Beer, wine and vinegar products; amino acids, single cell protein; pickle and sauerkraut biotechnology (鄭) |
第14週 |
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Guest lecture: Biofilms detection and decontamination of foods (李月嘉博士) (鄭) (線上收看)
2. 影片連結:
https://drive.google.com/file/d/1IsEqLjvc5LXuF2Ikx6UVIPtqO-Axx0ro/view?usp=sharing |
第15週 |
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Hazard analysis critical control points and regulations (陳) |
第16週 |
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綜合座談:期末報告 (15%) (鄭、羅) |
第17週 |
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Final Exam (40%)-鄭老師監考 |