微生物與食品安全
Microbes and food safety
學期
111-1
學分
2
學分
當期課號
132804
永久課號
LSMI30008
開課單位
微生物及免疫學研究所
授課教師
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 |
|---|---|
7 15:30–16:20 | 微生物與食品安全 YC313 2 節連堂 |
8 16:30–17:20 |
* 根據陽明交大上課時間表所列
概述
To understand: 1. The contamination and identification of microbes in food production and the mechanism of food poisoning. 2. the regulation, standards and microbiological risk assessment in safe foods
評分方式
Mid-term written exam (35%), final written exam (15%), Oral presentation and written abstract (25%), Company trip report: 2-page, A4 size (10%), Class participation and quiz (15%)
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 pathogens: Gram-negative bacteria |
| 第 4 週 | Food-borne pathogens: Gram-positive bacteria |
| 第 5 週 | Microbiological risk assessment: overview and exposure assessment |
| 第 6 週 | Microbiological risk assessment: hazard and risk characterization |
| 第 7 週 | Principles of molecular detection of microbes |
| 第 8 週 | Food-borne fungi and toxin |
| 第 9 週 | Mid-term exam (9/22~11/3) |
| 第 10 週 | Food sampling plans, sample handling for microbial examination and Microbiological criteria |
| 第 11 週 | (1) Microbial identification systems used in food examination (2) Food examination: indicator organisms of food and packaged/bottle water |
| 第 12 週 | Methods of test for food microorganisms- Gram-negative and Gram-positive bacteria |
| 第 13 週 | No class |
| 第 14 週 | Final exam (11/17~12/1) |
| 第 15 週 | Student oral presentation (I) |
| 第 16 週 | Student oral presentation (II) |
| 第 17 週 | 檢驗生技產業與實務 地點:台美檢驗科技有限公司 (SuperLab) |
教科書
Charlene Wolf-Hall, William Nganje “Microbial Food Safety: A Food Systems Approach”. 2017. (ISBN:978-1780644813) 蔡文城、蔡岳廷。食品微生物檢驗技術,2019,九州圖書文物有限公司,台北 (ISBN: 978-986-6929-47-2)