1.研習基礎微生物學,做為銜接食品微生物學之先修課目.
2.研習與食品科學相關研究所及國家考試之應試科目.
3.培育就業時與微生物相關之專業知識及技能1. Study basic microbiology as a prerequisite course for connecting to food microbiology.
2. Study subjects related to food science research institutes and national examinations.
3. Cultivate professional knowledge and skills related to microorganisms for employment
微生物學與食品科學領域中之食品微生物學、食品衛生安全與法規學、發酵食品學及食品生物技術學等密切相關，本課程為基礎微生物學之設計，分為微生物學(一)及(二)進行教學，微生物學(一)主要內容為闡明微生物種類及與人類之重要關係、微生物之顯微鏡觀察、微生物構造與功能、微生物生長因子及測定、微生物之鑑定及分類方法。
Microbiology is closely related to food microbiology, food hygiene, safety and regulations, fermented food science and food biotechnology in the field of food science. This course is designed for basic microbiology and is divided into Microbiology (I) and (II). ) for teaching. The main content of Microbiology (1) is to clarify the types of microorganisms and their important relationship with humans, microscopic observation of microorganisms, microbial structure and function, microbial growth factors and their determination, and identification and classification methods of microorganisms.
Microbiology- An Introduction, 2013, 11th ed. Tortora, G. T., Funke, B. R., and Case, C. L., Benjamin Cummings, 偉明圖書公司代理
Microbiology- An Introduction, 2013, 11th ed. Tortora, G. T., Funke, B. R., and Case, C. L., Benjamin Cummings, Distributor of Weiming Books
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| MidtermMidterm midterm |
50 | |
| Final examinationFinal examination final examination |
50 | |
| PresencePresence presence |
10 |
