2495 - 食品微生物 英授 Taught in English
Food Microbiology
教育目標 Course Target
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; 此外,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 use microorganisms to make and preserve food; in addition, it can also verify the causes of food poisoning and deterioration, and know how to prevent it.
參考書目 Reference Books
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。1999。方繼、李根永、李清福等合著。偉出版社。
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. 1999. Co-authored by Fang Rui, Li Genyong, Li Qingfu and others. Wei Publishing House.
評分方式 Grading
評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
---|---|---|
期中考 Midterm exam |
50 | |
期末考 Final exam |
50 |
授課大綱 Course Plan
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相似課程 Related Courses
課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
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選修-6680
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畜產4,碩博1,2 謝長奇 | 五/1,2[AG205] 五/3,4,B[實驗室] | 0-3 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2495
- 學分 Credit: 0-2
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上課時間 Course Time:Tuesday/7,8[AG204]
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授課教師 Teacher:李根永
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修課班級 Class:食科系4
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選課備註 Memo:限重修同學, 大三可人工加選
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