教學目標

Objective

本課程針對大學三、四年級修過微生物學之學生而設計，介紹微生物在各方面的應用情形，同時，配合基本學理，使學生充份瞭解如何有效開發各種有用的微生物資源。

The aim of this class is specific for the 3rd and 4th year undergraduate students whom already studied Microbiology for about 6 credits in our Department. And the various application of microorganisms on the different fields will be introduced to the students, to let them inderstand how to effectively develop the utilizations in all aspects by using appropriate microorganisms.

先修科目

Pre Cpurse

 微生物學

Microbiology

教學方式

Teaching Method

授課依主要章節順序逐一說明應用微生物學的重點內容，以講述及分組討論方式進行。 本課程將會安排市售一般食品產品做為課程實務討論

The class will majorly following the main chapter order listed in the textbook of "Applied Microbiology". During the class, discussion among students and teacher is encouraged.

課程概要

Outline

本課程內容包括 1. 微生物之特性與一般培養方法 2. 微生物生理簡介 3. 遺傳工程之發展與應用 4. 發酵工業與變異株 5. 發酵食品 6. 微生物菌體之利用 7. 酒精等有機溶劑 8. 生質能源 9. 有機酸 10. 微生物酵素 11. 胺基酸 12. 抗生素 13. 發酵工業與噬菌體 14. 微生物多醣類 15. 紅麴與紅麴色素 16. 微生物殺蟲劑與生物感測器

The outline of this class is as following: 1. The characteristics and general culturing methods of microorganisms. 2. The introduction of microbial physiology. 3. The development and application of genetic engineering. 4. Fermentation industry and mutant strains. 5. Fermented foods. 6. The utilization of microbial cells. 7. The production of ethanol and other organic solvents. 8. Biomass energy 9. Organis acids. 10. Microbail enzymes. 11. Amino acids. 12. Antibiotics. 13. Fermentation industr

開課系所

食品科學系碩士班(Food Science)