介紹發酵工業的內容及其在食品工業的角色, 使學生明瞭工業微生物培養原理與生產運作方法，並熟悉如何利用工業發酵科技來生產微生物生質，食品以及醫藥用途的微生物產品。

This course introduces the content of the fermentation industry and its role in the food industry, allowing students to understand the principles of industrial microbial culture and production operation methods, and become familiar with how to use industrial fermentation technology to produce microbial biomass, food and medical microbial products.

Textbook:
本課程教材全部由任課教師自行編寫 並掛在教學平台由學生下載

References)
1. 食品工業微生物學，邱建人，復文書.
2. Industrial Microbiology, Prescott & Dunns, 4th Ed. G. Reed.
3. Principles of Fermentation Technology, 2ed. P. Stanbury and A. Whitaker, Pergamon Press.
4. Process Biochem. Journal.

Textbook:
All the teaching materials for this course are written by the teachers themselves and are posted on the teaching platform for students to download

References)
1. Food Industry Microbiology, Qiu Jianren, reply document.
2. Industrial Microbiology, Prescott & Dunns, 4th Ed. G. Reed.
3. Principles of Fermentation Technology, 2ed. P. Stanbury and A. Whitaker, Pergamon Press.
4. Process Biochem. Journal.