週次 |
日期 |
單元主題 |
第1週 |
9/10 |
Introduction (游) |
第2週 |
9/17 |
General Aspect of Fermentation: Starter, Function, Type and Control Parameter (周) |
第3週 |
9/24 |
General Aspect of Fermentation: Starter, Function, Type and Control Parameter (周) |
第4週 |
10/01 |
Microbial Physiology and Metabolism Regulation (游) |
第5週 |
10/08 |
Fermentation kinetics (鄭) |
第6週 |
10/15 |
Fermentation of Dairy Products (周) |
第7週 |
10/22 |
Fermentation of Dairy Products (周) |
第8週 |
10/29 |
Oriental Fermented Product (周) |
第9週 |
11/05 |
Oriental Fermented Product (周) |
第10週 |
11/12 |
Beer, Wine and Vinegar Products (游) |
第11週 |
11/19 |
Mid-term Exam |
第12週 |
11/26 |
Single Cell Protein Production (鄭) |
第13週 |
12/03 |
Production of Microbial Enzymes, Organic Acids, and Polysaccharides (鄭) |
第14週 |
12/10 |
Production of Amino Acids (鄭) |
第15週 |
12/17 |
Pickle, Sauerkraut Fermentation (游) |
第16週 |
12/24 |
Fermentation of Meat and Fish Products (周) |
第17週 |
12/31 |
Biotechnology and Food Fermentation (鄭) |
第18週 |
01/07 |
Final Exam |