■ 課程目標及內涵 (Course Objectives and Contents)
■ 課程目標 (Course Objectives)
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。
■ 課程內涵 (Course Contents)

■ 多元教學方式 (Muliti-Teaching Methods)
說明：除了課堂講授與考試測驗之外，本課程在學期中可能會運用到以下哪些教學方式，以期能進一步提升學生學習成效
1.其他：隨堂發問

■ 主要參考書籍/資料 (Textbooks and References) (教科書遵守智慧財產權觀念不得非法影印)
Textbook : Fundamental Food Microbiology, 5th. ed. 2014. B. Ray and A. Bhunia. 偉明圖書有限公司
■ 本課程是否有使用原文書
是

■ Course Objectives and Contents
■Course Objectives
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.
■ Course Contents

■Muliti-Teaching Methods
Note: In addition to classroom lectures and examinations, which of the following teaching methods may be used in this course during the semester in order to further improve student learning effectiveness?
1. Others: Asking questions in class

■ Main reference books/materials (Textbooks and References) (Textbooks comply with the concept of intellectual property rights and may not be illegally copied)
Textbook: Fundamental Food Microbiology, 5th. ed. 2014. B. Ray and A. Bhunia. Weiming Books Co., Ltd.
■ Whether the original text is used in this course
Yes

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.

Fundamental Food Microbiology, 5th. ed. 2014. B. Ray and A. Bhunia. 偉明圖書有限公司

Fundamental Food Microbiology, 5th. ed. 2014. B. Ray and A. Bhunia. Weiming Books Co., Ltd.