週次 |
日期 |
單元主題 |
第1週 |
9/7 |
The Introduction of Food Microbiology |
第2週 |
9/14 |
Characteristics of Predominant
Microorganisms in Food |
第3週 |
9/21 |
Microbial Growth, Survival, and Death in Foods |
第4週 |
9/28 |
Spores and Their Significance |
第5週 |
10/5 |
Foodborne Pathogenic Bacteria (I) |
第6週 |
10/12 |
Foodborne Pathogenic Bacteria (II) |
第7週 |
10/19 |
Lactic Acid Bacteria Based Fermentation |
第8週 |
10/26 |
Mid-term Exam |
第9週 |
11/2 |
Yeast Based and Other Fermentations |
第10週 |
11/9 |
Genetics of Some Beneficial Traits from Microorganisms |
第11週 |
11/16 |
Spoilage Organisms |
第12週 |
11/23 |
Control of Microorganisms in Food (Chemical) |
第13週 |
11/30 |
Control of Microorganisms in Food (Biological) |
第14週 |
12/7 |
Control of Microorganisms in Food (Physical) |
第15週 |
12/14 |
Detection of Microorganisms in Food |
第16週 |
12/21 |
Final Exam |