6725 - 食品微生物學(含實驗) 英授 Taught in English
Food Microbiology
教育目標 Course Target
學習影響食品微生物生長的因素、微生物的死亡、微生物的族群。
學習微生物在食品上的應用，控制食品中微生物品質和安全性。
學習將理論應用於實際之工作上，達到學以致用之目標。食品微生物概論
食品微生物生長與抑制
食品微生物之安全性
食品微生物之應用
Learn the factors that affect the growth of food microorganisms, the death of microorganisms, and the population of microorganisms.
Learn the application of microorganisms in food and control the quality and safety of microorganisms in food.
Learning applies theoretical theory to practical work and achieves the goal of applying what you have learned. Food Microbiology Overview
Growth and inhibition of food microbial organisms
Safety of food microorganisms
Application of food microorganisms
參考書目 Reference Books
Bibek Ray, Arun Bhunia. Fundamental Food Microbiology, Fourth Edition, ISBN: 0849375290, October 8, 2007.
Bibek Ray, Arun Bhunia. Fundamental Food Microbiology, Fourth Edition, ISBN: 0849375290, October 8, 2007.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
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隨堂表現 Expression of the Hall |
20 | 包括隨堂討論、隨堂測驗等 |
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實驗課 Exercise courses |
40 | 實驗課 |
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期末報告 Final report |
40 | 專題期末報告 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6725
- 學分 Credit: 3-0
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上課時間 Course Time:Wednesday/5,6[系館] Wednesday/7,8,9[實驗室]
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授課教師 Teacher:謝長奇
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修課班級 Class:畜產系3,4,碩博1,2
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選課備註 Memo:大三大四可選
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