|
週次 |
日期 |
單元主題 |
|
第1週 |
2/17 |
課程介紹 |
|
第2週 |
2/24 |
Microbial genetics and phenotypes-LO |
|
第3週 |
3/03 |
Microbial genetic interaction-Kao |
|
第4週 |
3/10 |
Methods for food microbiology-
Synthetic microbiology-Kao
|
|
第5週 |
3/17 |
Risk safety in microbiology and Predictive microbiology-Lu |
|
第6週 |
3/24 |
Methods for food microbiology-
Interaction between phage and bacteria-Wang
|
|
第7週 |
3/31 |
Methods for food microbiology- Microbiological quality assurance-LO |
|
第8週 |
4/07 |
WGS or microbiome analysis-基隆米克斯 |
|
第9週 |
4/14 |
Methods for food microbiology-
Anaerobic bacteria culture
-食品工業發展研究所陳慶源研究員 |
|
第10週 |
4/21 |
Methods for food microbiology- Microbial screening and Fermentation (食品發酵與創新技術)-Cheng |
|
第11週 |
4/28 |
Gut microbiomes-Chen |
|
第12週 |
5/05 |
Methods for food microbiology-
Biofilm formation-Lee |
|
第13週 |
5/12 |
How bacteria use riboswitches to regulate their metabolism and adapt to the environment.-Lee |
|
第14週 |
5/19 |
Group discussion/or paper review (?) |
|
第15週 |
5/26 |
Green Technology |
|
第16週 |
6/02 |
Final exam期末考 |
|
第17週 |
6/09 |
Group discussion/paper review (?) |