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。Enable students to understand the connection between biology and food profession, and to report on information reliance, analytical usage and oral expression through sub-group discussions and on-stage reporting.
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 law, fermented food and food biotechnology in the food science field. This course is a basic design of microbiology and is divided into microbiology (I) and (II) for teaching. Microbiology (I) mainly includes the understanding of microbiology types and important relationships with humans, microscope observation of microbiology, microbiology structure and function, microbial growth factors and measurement, microbial identification and classification methods.
Essential Biology (5rd edition) Campbell, N.A.,Reece,
J.B. and Simon,E.J. 2007， 滄海書局代理
Essential Biology (5rd edition) Campbell, N.A.,Reece,
J.B. and Simon, E.J. 2007, Agent of the Hsinghai Books Bureau
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平常分數平常分數 Normal score |
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 the period |
25 |
