1.奠定食品微生物之專業知識基礎，銜接與食品微生物相關之高階課程。
2.提供大學部學生參與研究所考試，國家考試及從事食品微生物相關領域就業之準備。

1. Lay the foundation of professional knowledge of food microbiology and connect to advanced courses related to food microbiology.
2. Provide preparation for university students to participate in graduate school examinations, national examinations and employment in food microbiology-related fields.

食品微生物為食品科學領域中之重要必修課程，主要研習內容為食品中重要微生物之種類及特徵，影響微生物在食品中生長之因素。
微生物在食品中之代謝、微生物與食品發酵、食品腐壞及食物中毒之關係、食品中微生物之計數等。

Food Microbiology is an important required course in the field of food science. The main content of the study is the types and characteristics of important microorganisms in food, and the factors that affect the growth of microorganisms in food.
The metabolism of microorganisms in food, the relationship between microorganisms and food fermentation, food spoilage and food poisoning, the enumeration of microorganisms in food, etc.

Textbook : Fundamental Food Microbiology, 4th. ed. 2008. Bibek Ray. 偉明圖書有限公司

Textbook: Fundamental Food Microbiology, 4th. ed. 2008. Bibek Ray. Wei Ming Books Co., Ltd.