通過本課程的學習，讓學生瞭解替代性膳食蛋白質生產與合成生物學的基本理論、方法和技術，使其具備分析和解決實際問題能力；透過對於生物科技，分子生物技術與基因操控的知識了解，讓學生了解如何應用合成生物學透過細菌、真菌、植物及動物細胞等表達系統平台生產替代傳統動物來源的蛋白質來源；透過合適發酵系統放大替代性膳食蛋白質生產後,整合相關食品分析與安全性評估食品中的微量成分與代謝物了解食品的品質、風味、營養價值和健康效益。並透過食品組體學技術評估替代性膳食蛋白質安全性和品質；課程中也會透過國際最新替代性膳食蛋白質產業趨勢，協助學生建構將學術研究產業化概念。

Through the study of this course, students can understand the basic theories, methods and technologies of alternative dietary protein production and synthetic biology, so that they can analyze and solve practical problems. Through the knowledge of biotechnology, molecular biotechnology and gene manipulation, students can understand how to apply synthetic biology through bacteria, Expression system platforms such as fungi, plants and animal cells produce protein sources that replace traditional animal sources; after amplifying the production of alternative dietary proteins through appropriate fermentation systems, relevant food analysis and safety assessments are integrated to evaluate the trace components and metabolites in the food to understand the quality, flavor, nutritional value and health benefits of the food. The safety and quality of alternative dietary proteins will be evaluated through food omics technology. The course will also help students construct the concept of industrializing academic research through the latest international alternative dietary protein industry trends.

替代性蛋白質與合成生物學是一門新興且跨學科的領域，結合食品科學、生物科技學、發酵科學、生物資訊, 基因體學和生物反應器科學等知識；通過本課程的學習，學生將能夠掌握生物合成學的基本理論、方法和技術，具備研究和解決實際問題的能力，並能在替代性蛋白質產業相關領域展開研究和應用。

Alternative proteins and synthetic biology is an emerging and interdisciplinary field that combines food science, biotechnology, fermentation science, bioinformatics, genomics and bioreactor science. Through the study of this course, students will be able to master the basic theories, methods and technologies of biosynthesis, have the ability to research and solve practical problems, and be able to conduct research and applications in fields related to the alternative protein industry.

自編講義

Self-compiled handouts