週次 |
日期 |
單元主題 |
第1週 |
9/16 |
The Introduction of Food Microbiology
|
第2週 |
9/23 |
Characteristics of Predominant
Microorganisms in Food |
第3週 |
9/30 |
Microbial Growth, Survival, and Death in Foods |
第4週 |
10/07 |
Spores and Their Significance |
第5週 |
10/14 |
Foodborne Pathogenic Bacteria (I)
|
第6週 |
10/21 |
Foodborne Pathogenic Bacteria (II)
|
第7週 |
10/28 |
Foodborne Pathogenic Bacteria (III)
|
第8週 |
11/04 |
Lactic Acid Bacteria Based Fermentation
|
第9週 |
11/11 |
Mid-term Exam |
第10週 |
11/18 |
Yeast Based and Other Fermentations |
第11週 |
11/25 |
Genetics of Some Beneficial Traits from Microorganisms
|
第12週 |
12/02 |
Spoilage Organisms |
第13週 |
12/09 |
Control of Microorganisms in Food (Chemical)
|
第14週 |
12/16 |
Control of Microorganisms in Food (Biological)
|
第15週 |
12/23 |
Control of Microorganisms in Food (Physical)
|
第16週 |
12/30 |
Detection of Microorganisms in Food
|
第17週 |
1/06 |
Group Presentation
|
第18週 |
1/13 |
Final Exam
|