2159 - 食品微生物實驗

Food Microbiology Lab.

教育目標 Course Target

微生物操作之ㄧ般規則方法與材料及各種培養基，以及與食品有關之微生物的發酵利用，最後說明常見食物中毒症狀與相關微生物之關係。

General rules and regulations for microbial operation methods, materials, various cultivation substrates, as well as the fermentation and utilization of microorganisms related to food, and finally explain the relationship between common food poisoning and related microorganisms.

參考書目 Reference Books

1. Method in Food and Diary Microbiology, leo R. Diliello, AVI Pubilishing Company, Inc. Westport , Connecticut.
2. Laboratory methods in Food and Dairy Microbiology, 1979.
3. Bacteriological Analytical Manual, 1984, 6 ed. FDA.
4. Compendium of Methods for the Microbiological Examination of Foods 1976, M. L. Speck.
5. 食品微生物檢驗法, 1978. 陳自珍.林阿萬合譯.台灣文源書局.
6. 圖解應用微生物實驗法. 1979. 3 rd Ed.中央圖書出版社

1. Method in Food and Diary Microbiology, leo R. Diliello, AVI Publishing Company, Inc. Westport , Connecticut.
2. Laboratory methods in Food and Dairy Microbiology, 1979.
3. Bacteriological Analytical Manual, 1984, 6 ed. FDA.
4. Compendium of Methods for the Microbiological Examination of Foods 1976, M. L. Speck.
5. Food Microbial Test Method, 1978. Chen Zizhen, Lin Awan, Taiwan Wenyuan Book Bureau.
6. Applying microbial experiments to illustrate the microbial experiments. 1979. 3rd Ed. Central Book Publishing House

評分方式 Grading

評分項目
Grading Method		 配分比例
Percentage		 說明
Description
實驗報告
Experimental Report
 35
出席及實驗態度
Attendance and experience
 30
期末考(專題報告)
Final exam (Project report)
 34

授課大綱 Course Plan

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課程代碼
Course Code		 課程名稱
Course Name		 授課教師
Instructor		 時間地點
Time & Room		 學分
Credits		 操作
Actions
必修-2164
Food Microbiology Lab.
 食科系3B 陳立賢 二/6,7[AG115] 二/5[AG122] 1-0 詳細資訊 Details

課程資訊 Course Information

基本資料 Basic Information
  • 課程代碼 Course Code: 2159
  • 學分 Credit: 1-0
  • 上課時間 Course Time:
    Wednesday/2[AG101] Wednesday/3,4[AG115]
  • 授課教師 Teacher:
    陳立賢
  • 修課班級 Class:
    食科系3A
  • 選課備註 Memo:
    需同時學習或修過正課 第一堂課務必出席分組 未到者不受理加選 上課地點：AG115
選課狀態 Enrollment Status
目前選課人數 Current Enrollment: 36 人
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