課程目標:
介紹發酵工業的涵義及其在食品工業的角色, 使學生明瞭生物科技當中，微生物大量培養的工業運作，並熟悉如何利用工業發酵科技來生產微生物食品，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 objectives:
Introduce the meaning of fermentation industry and its role in the food industry, so that students can understand the industrial operation of mass cultivation of microorganisms in biotechnology, and become familiar with how to use industrial fermentation technology to produce microbial food and microbial products for medical purposes to explore new food sources.

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

教科書：
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 written by the teachers themselves and are posted on the teaching platform for students to download

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. Introduction to Fermentation Technology Party Building Chapter Chief Editor