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教學目標 Objective |
Our objective is to provide a stimulating environment in which students can obtain: a) an in-depth understanding of the organization, replication and expression of the genetic material in prokaryotic and eukaryotic cells, b) an understanding of contemporary methods and approaches used in the analysis of gene structure and function, c) experience and confidence in applying this knowledge to solve new and interesting problems in molecular biology. |
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先修科目 Pre Course |
Biology, Biochemistry |
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教學方式 Teaching Method |
Lecture |
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課程概要 Outline |
Structure and function of macromolecules (DNA, RNA, and protein), including chemical and physical properties, and roles they play in cellular metabolism. The synthesis of those macromolecules (DNA replication, transcription and translation) reviewed in detail. Genetic engineering and regulation of gene expression discussed |
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開課系所 |
食品科學系(Food science) |
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教學目標 Objective |
本課程旨在提供本系大學部學生具有微生物研究工作所必須具備之基本實驗操作技術 |
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先修科目 Pre Course |
無 |
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教學方式 Teaching Method |
1. 上課時先說明每次課程相關的基礎理論、操作原則、注意事項、與應用方向。2. 實驗過程中每組同學均有實際操作的經驗。3. 實驗報告的撰寫與問題討論可提供更多交換意見的機會。 |
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課程概要 Outline |
本實驗課每週三節，分兩天實驗。本課程由飯菌操作及抹片開始，引導初學微生物的人由觀察其形態及生化反應去瞭解微生物的形態及生理，進而能鑑定細菌到屬的水準，使學者具備一般微生物學實驗法的基礎。 |
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開課系所 |
食品科學系(Food science) |
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教學目標 Objective |
本課程目標為全國首創全系列實務訓練，為落實「動物保護法」中關於進行動物科學應用之機構應辦理實驗動物飼養管理訓練，讓學生能深化了解實驗動物福祉、飼養管理及加強學習相關實驗科技應用機巧，並以大小鼠全面性議題作為課程核心。適合有志於食品生物醫學基礎研究或實驗動物管理認證的研究學生選修。 |
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先修科目 Pre Course |
無 |
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教學方式 Teaching Method |
邀請專業團體人士參與教學，本課程將介紹以囓齒類動物為主的管理、人類疾病模式及相關試驗設計，主要以口授教學為主。 |
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課程概要 Outline |
課程將搭配邀請樂斯科生物科技股份有限公司專業講師，並提共實務上案例分析。內容包括大小鼠生理、疾病動物模式、實驗動物操作技術、動物環境與飼養管理與福祉、品質管理與風險、及國際認證簡介。 |
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開課系所 |
生命科學院(碩)(Life Sciences) |
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教學目標 Objective |
本課程講授腸道菌叢組成與人體健康狀況之關係，並說明如何利用腸道菌叢大數據分析評估罹患疾病風之險，及藉由檢測結果提供個人化專屬之飲食、益生菌補充、微菌植入等以精準科學為基礎之健康促進方法。本課程結合腸道菌叢領域之學術、醫療、大數據分析及食品產業專業教授及講師共同授課。 |
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先修科目 Pre Course |
無 |
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教學方式 Teaching Method |
講授與討論 |
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課程概要 Outline |
隨著次世代定序技術的進步，腸道菌叢與人體健康及疾病之關係已逐漸被證實。透過分析腸道菌相組成，可評估罹患腸道疾病、慢性病與癌症等風險，並藉由檢測結果提供個人化專屬之飲食、營養、益生菌補充等以精準科學為基礎之健康促進方法。 |
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開課系所 |
食品科學系碩士班(Food Science) |
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教學目標 Objective |
透過授課及討論讓同學瞭解(1)消化道中對於外來物質之耐受性與免疫反應之平衡；(2)消化道內常在微生物叢對於維持免疫恆定之重要性；(3)天然活性成分對於消化道免疫恆定之影響。 Objective is to provide students with an understanding of (1) the balance between tolerance and immunity in the gut against foreign body and the reflected physiological status; (2) the role of enteric microflora in maintaining immune homeostasis; (3) the impact of natural active ingredients on the gastrointestinal homeostasis. |
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先修科目 Pre Course |
免疫學及生理學 Immunology and physiology |
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教學方式 Teaching Method |
講授與討論 Lectures and discussions |
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課程概要 Outline |
胃腸道內具有食物蛋白質和潛在的致病微生物。因此，誘發對於食物蛋白和非致病性腸道微生物之口服耐受性及誘發針對潛在病原體之免疫反應是相當重要的。耐受性與免疫反應之失衡可能會導致各種胃腸道疾病。腸道微生物叢在維持免疫耐受性相當重要。另外，天然活性成分之食入可能影響胃腸道之衡定。本課程之目的是使同學瞭解消化道中免疫系統與微生物/天然活性成分間的相互作用。 The lumen of the gastrointestinal tract is populated with food protein and potentially pathogenic microorganisms. Therefore, it is important to develop oral tolerance to food proteins and non-pathogenic enteric microbes and to elicit immune reaction against potential pathogens. The imbalance between tolerance and immunity may cause various gastrointestinal diseases. It has been reported that enteric microflora plays a crucial role in maintaining immune tolerance, and the ingestion of natural active ingredients may have an impact on the gastrointestinal homeostasis. The aim of the course is to familiarize participants with the interaction between immune system and microbes/natural active ingredients in the gut. |
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開課系所 |
食品科學系碩士班(Food Science) |
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教學目標 Objective |
新冠肺炎疫情蔓延，消費者更注重自身健康，營養保健食品業異軍突起成長契機。在後疫情時代國內外保健市場該如何佈局將是產業的機會與挑戰，以保健食品站在預防醫學的角度，且同時具有增加營養促進健康，受到各國政府以及個人健康意識抬頭的青睞。本課程安排全球保健食品產業的市場環境、產業發展與未來展望進行介紹。而後安排國內、亞太地區、東協與歐美國家，針對各市場保健營養食品相關法規管理現況及市場趨勢，內容其包括各國保健食品管理法規、目標市場法規管理制度、國內外市場脈動及推廣實務等，瞭解國內保健營養食品業者如何建造國內外通路開拓市場。 |
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先修科目 Pre Course |
無 None |
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教學方式 Teaching Method |
講授與討論 Lectures and discussions |
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課程概要 Outline |
以產、官、學各界之視角講授臺灣及全球各主要市場保健營養食品開發及認證之實務，內容包括新素材開發、產業創新、通路及發展趨勢、法規概況及管理制度、查驗登記及認證等。 |
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開課系所 |
食品科學系碩士班(Food Science) |
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教學目標 Objective |
透過授課、討論及論文閱讀讓同學瞭解具免疫活性藥物及天然物如何作用於免疫系統，並藉此提升同學組織和邏輯思考能力。 Objective is to provide students with an understanding of how immune-active drugs and natural substances act on the immune system and to improve organizational and logical thinking skills through lectures, discussions, and paper reading. |
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先修科目 Pre Course |
免疫學 Immunology |
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教學方式 Teaching Method |
講授與討論 Lectures and discussions |
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課程概要 Outline |
前幾週將由老師講授免疫學及藥理學基本概念，並介紹臨床上免疫相關之用藥、植物性及膳食性免疫調節劑、益生菌及益生素之免疫藥理。之後，將依照同學們選讀論文內容作討論。選讀內容最好與自己的研究主題相關。修課同學除了瞭解論文內容外，還需要能完整說明試驗設計與研究主旨，最後加以歸納發表自己的意見、評論及對自己研究主題之幫助。 The basic concepts of immunology and pharmacology, immunoactive drugs, plant and dietary immunomodulators and immunopharmacology of probiotics and prebiotics will be taught by teacher in the first few weeks. After that, the discussion will be based on the content of the papers selected by the students. Is it better that the selected papers are associated to the students’ research topics. In addition to understanding the content of the article, the students need to be able to fully explain the subject of experimental design and research, and finally summarize their opinions, comments and what help for their own research topics is available. |
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開課系所 |
食品科學系碩士班(Food Science) |
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教學目標 Objective |
透過授課及討論讓同學瞭解各種環境中之物質及天然物活性成分對免疫系統之影響及探討該物質導致免疫毒性之機制。 Objective is to provide students with an understanding of the influence of various environmental substances and natural active ingredients on the immune system and the immunotoxicological mechanism caused by these substances. |
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先修科目 Pre Course |
免疫藥理學 Immunopharmacology |
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教學方式 Teaching Method |
論文導讀、講授及討論 Paper reading, lectures and discussions |
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課程概要 Outline |
免疫毒性物質可影響免疫系統，此作用可能導致直接的不良反應。免疫系統也可以特定方式對免疫毒性物質進行反應進而導致間接的不良反應。免疫毒性物質包括化學品，基因改造產品和輻射等。人體可能在工作場所、室內或室外環境中、飲食或醫療過程中造成免疫毒性物質之暴露。本課程之目的是使同學瞭解免疫毒性對於個體造成之影響，免疫毒性之機制及免疫毒性試驗。 Immunotoxic agents can affect the immune system. This interaction may result in direct toxicity. The immune system may also react to immunotoxic agents in a specific fashion. Immune responses to these agents may then lead to indirect adverse effects. Immunotoxic agents include chemicals, genetically modified products, and radiation. Exposure can occur at the work place, in the indoor and in the outdoor environment, via food and via medicinal procedures. The aim of the course is to familiarize participants with consequences of immunotoxicity, mechanisms of immunotoxicity, and testing for immunotoxicity. |
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開課系所 |
食品科學系碩士班(Food Science) |
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教學目標 Objective |
本課程為生命科學領域專業本科生的入門課程。目的是讓學生了解與現代生理學相關的一般原理，重點強調生理學知識及從分子細胞層次到器官系統之整合。 This is an introductory course for undergraduate students major in life science fields. Objective is to provide students with an understanding of general principles relevant to the modern physiology with a strong emphasis on physiological knowledge and integration fro |
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先修科目 Pre Course |
無 None |
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教學方式 Teaching Method |
講授及討論 Lectures and discussions |
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課程概要 Outline |
本課程由分子細胞層次整合到器官系統以讓同學了解人體生理之運作，內容包括生理學簡介、基本細胞生理學與恆定、酶動力學和代謝途徑、細胞間訊息傳遞、化學傳遞物質、突觸和神經系統、感知生理學、骨骼肌肉系統、代謝和能量平衡、消化系統、心血管生理學、淋巴系統、呼吸生理學、泌尿系統及水和無機離子的調節、生殖系統等。 This course will integrate molecular and cellular levels into the organ system to allow students to understand human physiology. The course content will include briefly introduction of physiology, enzyme kinetics & metabolic pathways, cell-cell communication, chemical messengers, synapses & nervous system, sensory physiology, skeletal system, muscles, metabolism & energy balance, digestive system, cardiovascular physiology, lymphatic system, respiratory physiology, urinary system and regulation of water and inorganic ions, etc. |
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開課系所 |
食品科學系食品科學組(Food Science, Division of Food Science) |
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教學目標 Objective |
為日間部學院生物技術學程課程﹐此細胞生物學程，主要是為將來有志於繼續深造或從事生物技術領域工作者，而設計的先導育成課程。因此設定為全學程為6學分， 自94學年度起課程分開為1.基礎的-細胞生物學及2.進階的-細胞生物醫學特論，各3學分選修。本課程為有志進入生技界的必要選擇考慮。 This course will extend the basic knowledge of cell and molecular biology obtained in Foundations of Biomedical Sciences. The lectures will focus on intensively active areas of cell biology research. Basic principles will be reinforced by considering disease states in which basic cell biological processes are defective. Areas of study include: cell growth and cancer, protein targeting, topic diseases, inflammation-related disorders and related cell biology. The course contains a mixture of lecture |
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先修科目 Pre Course |
有生物化學、分子生物、細胞學、或微生物學背景較佳 Prefer biochemistry, molecular biology, cell biology, and microbiology. |
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教學方式 Teaching Method |
上課講解及討論。 mutual interactive teaching and discussion. |
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課程概要 Outline |
為日間部學院生物技術學程課程﹐此細胞生物學程，主要是為將來有志於繼續深造或從事生物技術領域工作者，而設計的先導育成課程。因此設定為全學程為6學分， 自94學年度起課程分開為1.基礎的-細胞生物學及2.進階的-細胞生物醫學特論，各3學分選修。本課程為有志進入生技界的必要選擇考慮。 This course will extend the basic knowledge of cell and molecular biology obtained in Foundations of Biomedical Sciences. The lectures will focus on intensively active areas of cell biology research. Basic principles will be reinforced by considering disease states in which basic cell biological processes are defective. Areas of study include: cell growth and cancer, protein targeting, topic diseases, inflammation-related disorders and related cell biology. The course contains a mixture of lecture |
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開課系所 |
食品科學系食品科學組(Food Science, Division of Food Science) |
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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. |
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先修科目 Pre Course |
無 None |
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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. |
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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. |
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開課系所 |
食品科學系進修學士班(Food Science) |
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教學目標 Objective |
透過授課及討論讓同學瞭解人體的免疫系統對於外來微生物之反應，及微生物如何影響或調節免疫反應甚至規避免疫系統之攻擊。 Objective is to provide students with an understanding of how the immune system responds to foreign microorganisms, and how microbes affect or regulate immune responses and even evade immune system |
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先修科目 Pre Course |
微生物學及免疫學 Microbiology & immunology |
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教學方式 Teaching Method |
講授及討論 Lectures and discussions |
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課程概要 Outline |
免疫系統為了清除不同的外來微生物，產生一系列的免疫反應。外來微生物為了躲避免疫系統之攻擊也發展出許多規避機制。為瞭解兩者之關係，本課程內容將著重於微生物概論、細菌學、病毒學、真菌及寄生蟲、傳染性疾病、免疫學概論、體液型免疫反應、細胞型免疫反應、過敏反應、自體免疫疾病、微生物誘導之腫瘤等，並探討一些本土性的病毒或細菌所引起的疾病。 In order to remove different foreign microorganisms, a series of immune responses will be elicited. On the other hand, foreign microorganisms have also developed sevral evasive mechanisms to evade the immune system. To understand the relationship between microorganisms and immune system, this course will focus on microbiology, bacteriology, virology, mycology and parasitology, immunology, humoral immune response, cellular immune response, allergic reactions, autoimmunity, infectious diseases, microbe-induced cancer, etc., and explore some diseases caused by native viruses or bacteria. |
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開課系所 |
食品科學系食品科學組(Food Science, Division of Food Science) |