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Course title |
Microbial biotechnology and risk assessment |
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Semester |
111-2 |
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Designated for |
COLLEGE OF PUBLIC HEALTH DEPARTMENT OF PUBLIC HEALTH |
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Instructor |
REUBEN WANG |
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Curriculum Number |
IFSH7016 |
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Curriculum Identity Number |
851 M1160 |
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Class |
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Credits |
3.0 |
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Full/Half
Yr. |
Half |
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Required/
Elective |
Elective |
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Time |
Tuesday 2,3,4(9:10~12:10) |
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Remarks |
The upper limit of the number of students: 15. |
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Course introduction video |
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Table of Core Capabilities and Curriculum Planning |
Table of Core Capabilities and Curriculum Planning |
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Course Syllabus
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Please respect the intellectual property rights of others and do not copy any of the course information without permission
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Course Description |
Information on microbiology is exponentially growing through the whole genome sequences of hundreds of microorganisms and the invention of new technologies, e.g., genomics, proteomics, and metabolomics. Hundreds of applications, ranging from medicine, agriculture, and environmental protection, can be conducted in microorganisms. Therefore, microbial technology focused on the applications, such as wastewater treatment, recombinant protein, and vaccine synthesis, food safety, bioprocess engineering, diagnosis, predictive microbiology, microbial risk assessment, and so on are the topics of this course. However, care should be taken when interpreting the results of microbial detection from foods with the use of molecular methods. This course is ideal for students who are interested in advanced microbial biotechnology and their applications to ensure food safety. |
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Course Objective |
The goal of this course is to focus on topics relating to biotechniques in microorganisms. We hope students will also learn the general concepts of the world of “Omics (genomics, transcriptomic, proteomics, and metabolomics)”, the plant-microbe interactions, antibiotics and more. Besides, we want to help students to understand the applications of microbial biotechnology and built up their skills including literature review, research paper reading, and oral presentation.
1. To explain the characteristics of both fermentation and bioconversion processes and to illustrate these with concrete examples from different applications/industry fields and food safety.
2. To get the general perspective in the predictive modeling of microbial growth in food.
3. To learn the seven principles of Hazard Analysis Critical Control Points in terms of biosafety. More importantly, students will complete an independent review in the area of Microbiological Risk Assessment (MRA) in food processing, participate in discussions, complete case studies, and present talks related to food microbiology and safety.
4. Training students to search for information on FoodRisk.org in order to build their own Quantitative Microbiological Risk Assessment (QMAR) model for certain foodborne pathogens. |
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Course Requirement |
Students should read relating topics in textbooks as well as in research papers to understand the basics of the course contents. These basic knowledges delivered in the class will become the topics for student’s evaluation in the mid-term and final exam week. Before the group discussion & student’s oral presentation week, students are expected to choose topics related to food safety and microbial risk assessment for oral presentation and discuss freely about the topic during open discussion. |
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Student Workload (expected study time outside of class per week) |
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Office Hours |
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Designated reading |
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References |
1. Pe’rez-Rodr?’guez, F. & Valero, A. (2013). Predictive microbiology in foods. Springer. (ISBN 978-1461455202)
2. McKellar, R. C. & Lu, X. (2004). Modeling microbial responses in food. CRC Press. (ISBN 978-0367394653)
3. Pepper, I. L.; Gerba, C. P.; Gentry, T. J., Environmental Microbiology. Elsevier Science & Technology: 2011. (ISBN: 9780123705198)
4. Collineau, L.; Boerlin, P.; Carson, C. A.; Chapman, B.; Fazil, A.; Hetman, B.; McEwen, S. A.; Parmley, E. J.; Reid-Smith, R. J.; Taboada, E. N.; Smith, B. A., Integrating Whole-Genome Sequencing Data Into Quantitative Risk Assessment of Foodborne Antimicrobial Resistance: A Review of Opportunities and Challenges. Frontiers in Microbiology 2019, 10, (1107).
5. Gonzalez, S. C.; Possas, A.; Carrasco, E.; Valero, A.; Bolivar, A.; Posada-Izquierdo, G. D.; Garcia-Gimeno, R. M.; Zurera, G.; Perez-Rodriguez, F., 'MicroHibro': A software tool for predictive microbiology and microbial risk assessment in foods. Int J Food Microbiol 2019, 290, 226-236. |
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Grading |
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