2446 - 微生物學(一) 英授 Taught in English

Microbiology (I)

教育目標 Course Target

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.

課程概述 Course Description

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 (1) and (2) 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 determination, identification and classification methods of microorganisms.

參考書目 Reference Books

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

評分方式 Grading

評分項目
Grading Method
配分比例
Percentage
說明
Description
平常分數
ordinary fraction
50 (點名10%, 小考,Home work, 上台報告 共40%)
期中
Midterm
25
期末
End of term
25

授課大綱 Course Plan

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必修-2442
食科系1A 閻立平 四/6,7[AG202] 0-2 詳細資訊 Details

課程資訊 Course Information

基本資料 Basic Information

  • 課程代碼 Course Code: 2446
  • 學分 Credit: 0-2
  • 上課時間 Course Time:
    Thursday/1,2[AG106]
  • 授課教師 Teacher:
    閻立平
  • 修課班級 Class:
    食科系1B
選課狀態 Enrollment Status

目前選課人數 Current Enrollment: 75 人

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