週次 |
日期 |
單元主題 |
第1週 |
09/11 |
The Introduction of Food Microbiology |
第2週 |
09/18 |
Characteristics of Predominant Microorganisms in Food |
第3週 |
09/25 |
Microbial Growth, Survival, and Death in Foods (ASPPH) |
第4週 |
10/02 |
Spores and Their Significance |
第5週 |
10/09 |
Foodborne Pathogenic Bacteria (I) |
第6週 |
10/16 |
Foodborne Pathogenic Bacteria (II) |
第7週 |
10/23 |
Lactic Acid Bacteria Based Fermentation |
第8週 |
10/30 |
Yeast Based and Other Fermentations |
第9週 |
11/06 |
Mid-term Exam |
第10週 |
11/13 |
Genetics of Some Beneficial Traits from Microorganisms |
第11週 |
11/20 |
Microbial Food Spoilage |
第12週 |
11/27 |
Control of Microorganisms in Foods (Chemical) |
第13週 |
12/04 |
Control of Microorganisms in Foods (Biological) |
第14週 |
12/11 |
Control of Microorganisms in Foods (Physical) |
第15週 |
12/18 |
Detection of Microorganisms in Food |
第16週 |
12/25 |
Group Presentation |
第17週 |
01/01 |
Holiday |
第18週 |
01/08 |
Final Exam |