微生物與食品安全
Microbes and food safety
| 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
教學目標 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 課程概述 This course covers the following content: the systemic detection approach for foodborne microorganisms; the interpretation of their detection methods; food microbiology regulatory criteria and sampling plans; the food testing for microbiological safety and quality of ICMSF; international regulations of food safety; microbiological risk analysis (assessment, management and communication); and a field trip to visit a biotech company.
Mid-term written exam (42%), Final written exam (18%), Oral presentation, written abstract & Q/A (20%), Company trip report: 2 pages, A4 size (15%), Class participation (5%)
| 週次 | 主題 |
|---|---|
| 第 1 週 | Course introduction; Basic concept of food safety |
| 第 2 週 | Basic introduction of bacteria |
| 第 3 週 | 教師節 (停課不停班 ) |
| 第 4 週 | Food-borne pathogens: Gram-negative bacteria |
| 第 5 週 | Food-borne pathogens: Gram-positive bacteria |
| 第 6 週 | Principles of molecular detection of microbes |
| 第 7 週 | Food-borne fungi and toxin |
| 第 8 週 | Microbiological risk assessment: overview and exposure assessment |
| 第 9 週 | Microbiological risk assessment: hazard and risk characterization |
| 第 10 週 | Mid-term exam (9/21~11/9) |
| 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- Gram-negative and Gram-positive bacteria |
| 第 14 週 | Final exam (11/23~12/7) |
| 第 15 週 | Student oral presentation |
| 第 16 週 | 檢驗生技產業與實務 地點:台美檢驗科技有限公司 (SuperLab) |
| 第 17 週 | 企業參訪:台美檢驗科技有限公司 (SuperLab) 主講人:蔡文城 董事長 /講座 教授 學生分組帶領、輔導:黃雪莉教授、林怡君副教授、高正彥助理教授 時間:TBA |
1. Charlene Wolf-Hall, William Nganje “Microbial Food Safety: A Food Systems Approach”. 2017. (ISBN:978-1780644813) 2. 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)