6736 - 食品工業發酵 英授 Taught in English
Industrial Fermentation of Foods
教育目標 Course Target
介紹發酵工業的內容與在食品工業的角色, 使學生明瞭工業微生物培養原理與生產運作方法，並熟悉如何利用工業發酵科技來生產微生物生質，食品以及醫藥用途的微生物產品。
Introduce the content of the fermentation industry and its role in the food industry, so that students can understand the principles of industrial microbial cultivation and production operation methods, and be familiar with how to use industrial fermentation technology to produce microbial products for microbial biomass, food and medical purposes.
參考書目 Reference Books
1. 食品工業微生物學，邱建人，復文書.
2. Industrial Microbiology, Prescott & Dunns, 4th Ed. G. Reed.
3. Principles of Fermentation Technology, 2ed. P. Stanbury and A. Whitaker, Pergamon Press.
4. Process Biochem. Journal.
1. Food Industry Microbiology, Qiu Jianren, Revisited Book.
2. Industrial Microbiology, Prescott & Dunns, 4th Ed. G. Reed.
3. Principles of Fermentation Technology, 2ed. P. Stanbury and A. Whitaker, Pergamon Press.
4. Process Biochem. Journal.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中考 Midterm exam |
35 | |
|
期末報告 Final report |
35 | |
|
作業 Action |
15 | |
|
課堂表現 Classroom performance |
15 |
授課大綱 Course Plan
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6736
- 學分 Credit: 3-0
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上課時間 Course Time:Wednesday/6,7,8[AG121]
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授課教師 Teacher:顏文義
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修課班級 Class:食科碩 1
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