週次 |
日期 |
單元主題 |
第1週 |
9/22 |
The Introduction of Food Microbiology |
第2週 |
9/29 |
Characteristics of Predominant
Microorganisms in Food |
第3週 |
10/6 |
Microbial Growth, Survival, and Death in Foods |
第4週 |
10/13 |
Spores and Their Significance |
第5週 |
10/20 |
Foodborne Pathogenic Bacteria (I) |
第6週 |
10/27 |
Foodborne Pathogenic Bacteria (II) |
第7週 |
11/3 |
Lactic Acid Bacteria Based Fermentation |
第8週 |
11/10 |
Mid-term Exam |
第9週 |
11/17 |
Yeast Based and Other Fermentations |
第10週 |
11/24 |
Genetics of Some Beneficial Traits from Microorganisms |
第11週 |
12/1 |
Spoilage Organisms |
第12週 |
12/8 |
Control of Microorganisms in Food (Chemical) |
第13週 |
12/15 |
Control of Microorganisms in Food (Biological) |
第14週 |
12/22 |
Control of Microorganisms in Food (Physical) |
第15週 |
12/29 |
Detection of Microorganisms in Food |
第16週 |
1/5 |
Final Exam |