■ 課程目標 (Course Objectives)
1.研習基礎微生物學,做為銜接食品微生物學之先修課目.
2.研習與食品科學相關研究所及國家考試之應試科目.
3.培育就業時與微生物相關之專業知識及技能
■ 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)
Microbiology- An Introduction, 2014, 13th ed. Tortora, G. T., Funke, B. R., and Case, C. L., Benjamin Cummings, 偉明圖書公司代理
■ 本課程是否有使用原文書
是

■Course Objectives
1. Study basic microbiology as a prerequisite course for connecting to food microbiology.
2. Study subjects related to food science research institutes and national examinations.
3. Cultivate professional knowledge and skills related to microorganisms for employment
■ 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)
Microbiology- An Introduction, 2014, 13th ed. Tortora, G. T., Funke, B. R., and Case, C. L., Benjamin Cummings, Distributor of Weiming Books
■ Whether the original text is used in this course
Yes

Microbiology- An Introduction, 2014, 13th ed. Tortora, G. T., Funke, B. R., and Case, C. L., Benjamin Cummings, 偉明圖書公司代理

Microbiology- An Introduction, 2014, 13th ed. Tortora, G. T., Funke, B. R., and Case, C. L., Benjamin Cummings, Distributor of Weiming Books