教學目標

Objective

本課程為主修食品科學及相關學門者，對微生物學學習的入門。

The topic of this course is to introduce the knowledge of Microbiology for the students study in the field of Food Science and related disciplines.

先修科目

Pre Course

無

None

教學方式

Teaching Method

每週授課時依教學進度說明原理、發展現況、與未來可能應用的範籌。本班本學期共有二次段考一次與期末考，以分散修課同學的學習壓力。

Teachers will teach the course according to the progress schedule everyweek. And the content will cover principle, current developments, and their potential application in the future. In this semester, there are two monthly quizs and one final exam, and their scores will be counted as 1/3 for the final grade. This is a kind of trial to releaseing the students` learning pressure.

課程概要

Outline

本課程包括微生物學的介紹、微生物的生長與新陳代謝、微生物的控制、病毒、微生物的遺傳、微生物各論、免疫、微生物與環境、及食品與工業微生物學。

This lecture majorly including (1) the idtroduction of Microbiology, growth and metabolism of microorganisms, (3) the control of microorganisms, (4) control of mocroorganisms, (5) microbial genetics, (6) the classified major microbial groups, (7) public health and microorganisms, (8) Immunology, (9) microorganisms and environments, and (10) food and industrial microbiology.

開課系所

食品科學系進修學士班(Food Science)