微生物與食品安全
Microbes and food safety
學期
106-1
學分
2
學分
當期課號
A884
永久課號
B0383
開課單位
微生物及免疫學研究所
授課教師
蔡文城、黃雪莉、羅南德
校區
陽明
類別
選修
上課時間表
| 節 | 週四 |
|---|---|
3 10:10–11:00 | 微生物與食品安全 YR103 2 節連堂 |
4 11:10–12:00 |
* 根據陽明交大上課時間表所列
週次計畫
| 週次 | 主題 |
|---|---|
| 第 1 週 | Course introduction; Basic concept of food safety |
| 第 2 週 | Basic introduction of bacteria |
| 第 3 週 | Food-borne bacteria I: Gram negative |
| 第 4 週 | Food-borne bacteria II: Gram positive |
| 第 5 週 | Principles of molecular detection of microbes |
| 第 6 週 | Food-borne fungi and toxin |
| 第 7 週 | Food sampling plans, sample handling for microbial examination and Microbiological criteria |
| 第 8 週 | (1) Microbial identification systems used in food examination (2) Food examination: indicator organisms of food and packaged/bottle water |
| 第 9 週 | Methods of test for food microorganisms-test of Gram-negative pathogens |
| 第 10 週 | 企業參訪 (見說明) |
| 第 11 週 | Methods of food microorganisms-test of Gram-positive pathogens |
| 第 12 週 | Microbiological risk assessment (I) Introduction to microbiological risk assessment: overview and structure |
| 第 13 週 | Microbiological risk assessment (II) Microbiological risk assessment: exposure assessment/hazard identification |
| 第 14 週 | Microbiological risk assessment (III) Microbiological risk assessment: risk characterization |
| 第 15 週 | Written exam |
| 第 16 週 | Student final oral presentation: 1.Food safety management tools(參考書p.301-321) 2.HACCP plans; 3.International control of microbiological hazards in foods (參考書p. 412-422) 4.Salmonella risk and Campylobacter risk Assessments (參考書p.378-397) 5.L. monocytogenes and E. coli O157 risk Assessments (參考書p.394-406) 6.Bacillus cereus and Vibrio parahaemolyticus risk assessments (參考書p.406-409) 7.Food safety management tools (參考書p.301-337) ..... |
| 第 17 週 | Student final oral presentation: 1.Food safety management tools(參考書p.301-321) 2.HACCP plans; 3.International control of microbiological hazards in foods (參考書p. 412-422) 4.Salmonella risk and Campylobacter risk Assessments (參考書p.378-397) 5.L. monocytogenes and E. coli O157 risk Assessments (參考書p.394-406) 6.Bacillus cereus and Vibrio parahaemolyticus risk assessments (參考書p.406-409) 7.Food safety management tools (參考書p.301-337) ..... |
| 第 18 週 | Student final oral presentation: 1.Food safety management tools(參考書p.301-321) 2.HACCP plans; 3.International control of microbiological hazards in foods (參考書p. 412-422) 4.Salmonella risk and Campylobacter risk Assessments (參考書p.378-397) 5.L. monocytogenes and E. coli O157 risk Assessments (參考書p.394-406) 6.Bacillus cereus and Vibrio parahaemolyticus risk assessments (參考書p.406-409) 7.Food safety management tools (參考書p.301-337) ..... |