培養食品微生物相關知識與技術，以供其未來至食品業界與相關學術或研究單位，可執行相關實務工作，並具備分析處理食品微生物相關問題.

Cultivate knowledge and technology related to food microorganisms so that they can perform relevant practical work in the food industry and related academic or research units in the future, and have the ability to analyze and deal with issues related to food microorganisms.

食品微生物為食品科學領域中之重要必修課程，主要研習內容為食品中重要微生物之種類及特徵，影響微生物在食品中生長之因素。
微生物在食品中之代謝、微生物與食品發酵、食品腐壞及食物中毒之關係、食品中微生物之計數等。

Food Microbiology is an important required course in the field of food science. The main content of the study is the types and characteristics of important microorganisms in food, and the factors that affect the growth of microorganisms in food.
The metabolism of microorganisms in food, the relationship between microorganisms and food fermentation, food spoilage and food poisoning, the enumeration of microorganisms in food, etc.

Food Microbiology: An Introduction 3rd Edition
by Thomas J. Montville (Author), Karl R. Matthews (Author), Kalmia E. Kniel (Author)

Food Microbiology: An Introduction 3rd Edition
by Thomas J. Montville (Author), Karl R. Matthews (Author), Kalmia E. Kniel (Author)