微生物與食品安全
Microbes and food safety
學期
109-1
學分
2
學分
當期課號
A963
永久課號
B0383
開課單位
微生物及免疫學研究所
授課教師
蔡雨寰、蔡文城、黃雪莉、林怡君、羅南德、高正彥
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 | Food-borne bacteria I: Gram positive |
| 第 3 週 | 中秋節 (no class) |
| 第 4 週 | Food-borne bacteria II: Gram negative |
| 第 5 週 | Principles of molecular detection of microbes |
| 第 6 週 | Food-borne fungi and toxin |
| 第 7 週 | The Importance of Food Safety Management from the View Point of Microbiological Hazard Control (張惠娟博士/鄭維智博士)The Importance of Food Safety Management from the View Point of Microbiological Hazard Control |
| 第 8 週 | Mid-term exam (9/24~10/22) |
| 第 9 週 | Microbiological risk assessment (I): overview and exposure assessment |
| 第 10 週 | Microbiological risk assessment (II): hazard and risk characterization |
| 第 11 週 | Food sampling plans, sample handling for microbial examination and microbiological criteria |
| 第 12 週 | (1) Microbial identification systems used in food examination (2) Food examination: indicator organisms of food and packaged/bottle water |
| 第 13 週 | Methods of test for food microorganisms- test of Gram-negative pathogens |
| 第 14 週 | Methods of food microorganisms- test of Gram-positive pathogens |
| 第 15 週 | Final exam (11/12~12/17) |
| 第 16 週 | Student oral presentation |
| 第 17 週 | 企業參訪 (13:00~17:00) (參訪日期待定) |
| 第 18 週 |