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 significance, content and role of the fermentation industry in the food industry, understand the operation methods of mass production of microorganisms in biotechnology, and become familiar with how to use industrial fermentation technology to produce microbial food, understand the sources of new health foods, and discuss new How fermentation biotechnology can improve traditional fermented 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 written by the teachers themselves and are posted on the teaching platform for students to download.
1, Food Industry Microbiology, Qiu Jianren, Fu Jianren.
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. Gluten acid fermentation, Su Yuanzhi, Biological Sciences Series.
6. Applied Microbiology, Deng Defeng, Ruiyu Publishing House.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 midterm exam |
35 | |
| 作業作業 Homework |
20 | |
| 上課表現上課表現 Class performance |
20 | |
| 期末報告期末報告 Final report |
25 |
