週次 |
日期 |
單元主題 |
第1週 |
9/12 |
The Introduction of Food Microbiology |
第2週 |
9/19 |
Microbial Growth, Survival, and Death in Foods |
第3週 |
9/26 |
Spores and Their Significance |
第4週 |
10/03 |
Foodborne Pathogenic Bacteria (I) |
第5週 |
10/10 |
Foodborne Pathogenic Bacteria (II) |
第6週 |
10/17 |
Lactic Acid Bacteria Based Fermentation |
第7週 |
10/24 |
Yeast Based and Other Fermentations |
第8週 |
10/31 |
Group Presentation |
第9週 |
11/07 |
Mid-term Exam |
第10週 |
11/14 |
Genetics of Some Beneficial Traits from Microorganisms |
第11週 |
11/21 |
Microbial Food Spoilage (I) |
第12週 |
11/28 |
Microbial Food Spoilage (II) |
第13週 |
12/05 |
Control of Microorganisms in Foods (Chemical) |
第14週 |
12/12 |
Control of Microorganisms in Foods (Biological) |
第15週 |
12/19 |
Control of Microorganisms in Foods (Physical) |
第16週 |
12/26 |
Detection of Microorganisms in Food |
第17週 |
1/02 |
Group Presentation
Final Exam |