課程目標:
介紹發酵工業的內容及其在食品工業的角色, 使學生明瞭生物科技當中，微生物培生產的工業運作，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，以開拓新的糧食來源。

課程內涵:
闡述發酵工業的內容與在食品工業的角色, 說明工業微生物培養原理與生產操作， 介紹如何利用各種工業發酵的科技，生產多種微生物食品或醫藥保健用品，並解說微生物工業在能源開發的利用，討論分析微生物產業在未來的利用。

Course Target:
Introducing the content of the fermentation industry and its role in the food industry, students can understand the industrial operations of microbial cultivation in biotechnology, and be familiar with how to use industrial fermentation technology to produce microbial products for microbial biotechnology, food and medical purposes to open up new sources of food.

Course content:
Describe the content and role in the food industry, explain the principles of industrial microbial cultivation and production operations, introduce how to use various industrial fermentation technology to produce a variety of microbial foods or medical health products, and explain the utilization of microbial industry in energy development, discuss and analyze the future utilization of microbial industries.

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. Industrial Microbiology, Prescott & Dunns, 4th Ed. G. Reed.
2. Principles of Fermentation Technology, 2ed. P. Stanbury and A. Whitaker, Pergamon Press.
3. Process Biochem. Journal.
4. 發酵技術概論 黨建章 主編

Textbook:
All the teaching materials for this course are edited and written by the teacher themselves and are downloaded by students on the teaching platform

References)
1. Industrial Microbiology, Prescott & Dunns, 4th Ed. G. Reed.
2. Principles of Fermentation Technology, 2ed. P. Stanbury and A. Whitaker, Pergamon Press.
3. Process Biochem. Journal.
4. Overview of Fermentation Technology Party Jianzhang Organ