6756 - 食品分子診斷
Molecular Diagnostics for Food
教育目標 Course Target
分子生物學的發展，使得實驗診斷學，也走向分子的層次。兩者結合所衍生的分子診斷學與技術，也立即在醫學、遺傳、法醫、食品等諸多領域有著廣泛且深遠的應用。本課程期望使研究生與高年級之大學部學生能在修習基礎的分子生物學與技術之後，能藉此窺知其應用，並實際與其本身之研究或工作產生連結。本課程共兩學分。前半部約8小時介紹分子診斷技術，以及概述其在食品安全、遺傳疾病、癌症與傳染病、器官移植、親子鑑定等領域的的主要應用。後半部以實際文獻進行專題討論，此部份資料亦涵蓋上述各領域。
The development of molecular biology has brought experimental diagnostics to the molecular level. The molecular diagnostics and technology derived from the combination of the two have immediate broad and far-reaching applications in many fields such as medicine, genetics, forensics, and food. This course hopes to enable graduate students and senior undergraduate students to learn basic molecular biology and technology, gain a glimpse of its applications, and actually connect it with their own research or work. This course is a total of two credits. The first half of the course, which lasts about 8 hours, introduces molecular diagnostic technology and outlines its main applications in the fields of food safety, genetic diseases, cancer and infectious diseases, organ transplantation, paternity testing, etc. The second half uses actual documents for special discussions, and this part of the information also covers the above fields.
參考書目 Reference Books
相關期刊文獻
Related journal documents
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
Oral presentation Oral presentation |
50 | 一至兩次口頭報告 |
|
Written report Written report |
40 | 期末書面報告，包含專業演講聽講心得 |
|
Attendance Attendance |
10 | 出席與互動 |
授課大綱 Course Plan
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6756
- 學分 Credit: 0-2
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上課時間 Course Time:Monday/3,4[AG121]
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授課教師 Teacher:陳菀玲
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修課班級 Class:食科系4,碩1,2
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選課備註 Memo:大四可上修
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