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，微生物量產的運作，並熟悉如何利用工業發酵科技來生產微生物生質，食品以及保健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運作方法， 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的未來.

Course Target
Introducing the content of the fermentation industry and its role in the food industry, students can understand the operation of microbial mass production in biotechnology, and be familiar with how to use industrial fermentation technology to produce microbial products for the purpose of microbial biotechnology, food and health care medicines 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 operation methods, 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 of microbial industry.

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. ‬食品工業微生物學，邱建人，復文書.

2‭. ‬Industrial Microbiology‭, ‬Prescott‭ & ‬Dunns‭, ‬4th Ed‭. ‬G‭. ‬Reed‭.‬

3‭. ‬Principles of Fermentation Technology‭, ‬2ed‭. ‬P‭. ‬Stanbury and A‭. ‬Whitaker‭, ‬Pergamon Press‭.‬

4‭. ‬Process Biochemistry‭. ‬Journal‭.‬

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. Food Industry Microbiology, Qiu Jianren, Revisited Book.
2. Industrial Microbiology, Prescott & Dunns, 4th Ed. G. Reed.
3. Principles of Fermentation Technology, 2ed. P. Stanbury and A. Whitaker, Pergamon Press.
4. Process Biochemistry. Journal.