瞭解微生物與食品的關係，進而能利用微生物製造及保存食品；並能檢驗判斷食品中毒、腐敗的原因，知道如何防範。

Understand the relationship between microorganisms and food, and then be able to use microorganisms to produce and preserve food; and be able to detect and determine the causes of food poisoning and spoilage, and know how to prevent them.

食品微生物為食品科學領域中之重要必修課程，主要研習內容為食品中重要微生物之種類及特徵，影響微生物在食品中生長之因素。
微生物在食品中之代謝、微生物與食品發酵、食品腐壞及食物中毒之關係、食品中微生物之計數等。

Food Microbiology is an important required course in the field of food science. The main content of the study is the types and characteristics of important microorganisms in food, and the factors that affect the growth of microorganisms in food.
The metabolism of microorganisms in food, the relationship between microorganisms and food fermentation, food spoilage and food poisoning, the enumeration of microorganisms in food, etc.

1. Fundanental Food Microbiology. 2008. Bibek Ray
2. Modern Food Microbiology. 2000. Jame M. Jay.
3. Food Microbiology : Fundamentals and Frontiers. 1997. M.P. Doyle
4. 現代食品微生物學。2000。方濟等合著。偉明出版社。
5. 食品微生物學。2007。郭嘉信等合著。華格邦出版社。

1. Fundanental Food Microbiology. 2008. Bibek Ray
2. Modern Food Microbiology. 2000. Jame M. Jay.
3. Food Microbiology: Fundamentals and Frontiers. 1997. M.P. Doyle
4. Modern food microbiology. 2000. Co-authored by Francis et al. Weiming Publishing House.
5. Food microbiology. 2007. Co-authored by Guo Jiaxin and others. Wagbon Publishing House.