使學生了解生物學與食品專業之間的關連性，並透過分組討論與上台報告學習資訊蒐尋、分析運用及口語表達的能力。To enable students to understand the correlation between biology and food majors, and learn the skills of information search, analysis and application, and oral expression through group discussions and presentations on stage.
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.
Essential Biology (5rd edition) Campbell, N.A.,Reece,
J.B. and Simon,E.J. 2007， 滄海書局代理
Essential Biology (5th edition) Campbell, N.A.,Reece,
J.B. and Simon,E.J. 2007, agent of Canghai Book Company
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平常分數平常分數 ordinary fraction |
50 | (點名10%, 小考,Home work, 上台報告 共40%) |
| 期中期中 Midterm |
25 | |
| 期末期末 End of term |
25 |
