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

Microsoft Office PowerPoint教學. 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

1. Principles of disease and epidemiology. 2. Microbial mechanisms of pathogenicity. 3. Nonspecific defenses of the host. 4. Specific defenses of the host: The immune response. 5. Practical applications of immunology. 6. Antimicrobial drugs. 7. Microbial diseases of digestive systems. 8. Environmental Microbiology. 9. Applied and Industrial microbiology.

開課系所

食品科學系(Food Science)