認識發酵工業的意義, 內容以及在食品工業的角色, 明瞭生物科技當中，微生物大量生產的運作方法，並熟悉如何利用工業發酵科技來生產微生物食品，認識新的保健食品的來源,同時討論新的發酵生物科技如何改良傳統的發酵產品.

Understand the meaning, content and role in the food industry, understand the operation methods of microbial production in biotechnology, and be familiar with how to use industrial fermentation technology to produce microbial foods, understand the sources of new health foods, and discuss how new fermentation biotechnology can improve traditional fermentation products.

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.

1, 食品工業微生物學，邱建人，復文書局.

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

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

4. Process BioChem. Journal.
5. 麩酸發酵, 蘇遠志，生物科學叢書。
6. 應用微生物學，鄧德豐，睿煜出版社。

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

1. Food Industry Microbiology, Qiu Jianren, Religious Literature and Book Bureau.
2. Industrial Microbiology, Prescott & Dunns, 4th Ed. G. Reed.
3. Principles of Fermentation Technology, 2ed. P. Stanbury and A. Whitaker, Pergamon
Press.
4. Process BioChem. Journal.
5. Lithium fermentation, Su Farz, Biological Sciences Book.
6. Applied Microbiology, Dundefeng, Ruiyu Publishing House.