Introduction of Fishery Science
The course is designed to provide all the first-year students majored in Marine Food Science with a general understanding of the topics which are important in the field of Fishery Science, with an emphasis on Marine Food Science. The course is sponsored by all the faculty members of the Department. Beside general introductions, the recent research works of the lecturers are also included. It offers students an opportunity to understand the content of the field of Marine Food Science and to have a better knowledge in their studying program through multiple and mutual discussions with faculty members.
The two-semester course focuses on subjects so called "classical analysis" in order to avert overlap between it and the course of instrumental analysis. Theories and details of gravimetric, titrimetric, electroanalytical, and spearative methods are introduced through lectures and hand-on experiments. Students are also instructed in the techniques of evaluating analytical data as well as solving equilibrium and stoichiometry problems. The major goal of the course is to provide students with a sound background in various chemical analysis and the ability to use and evaluate the relative merits and limitations of analytical methods.
Analytical Chemistry Lab
The two-semester course is designed to teach the student operation skills in chemical analysis, treatment in analytical data, and austere working manner through hand-on experience. The laboratory work in the first semester includes basic laboratory skills, calibration of volumetric glassware, acid-base titrations, gravimetric methods of analysis, and complex-formation titrations. The work in the second semester emphasizes on precipitation titrations, oxidation-reduction titrations, electroanalytical methods, spectrophotometry and chromatography.
Food Products Technology (I,II)
The aims of this course are to introduce the major basic concepts of food processing including general processing methods, chemical and physical property changes of food material during processing. Topics covered in part(I) are thermal process, refrigeration and food freezing, food dehydration and concentration, food food fermentation, food irradiation and microwave process. In part(II), special emphasis are focused on individual food processing products, fats and oil, fruits and vegetables, cereal products, food additives, as wel as water and waste management in the food industry.
This course provides an introduction to microbiology for the students who will be major in food science and associated fields. It includes the topics of introduction of microorganisms, microbial growth and metabolism, control of microorganisms, viruses microbial genetics, diversity of the microbial world, nature of symbiotic association, fundamental of immunology, microorganisms and the environment, and food and industrial microbiology.
Experiment in General Microbiology
Two times (3 hours) a week, this experimental course is given two semesters in each year. The course is conducted initially from the operations of sterilization and smearing of microorganisms. The students are instructed to facilitate the tests for identification of bacteria to genus levels, and the basic techniques of microbiological tests. In first semester, students will practice to cultivate, observe, and carry out some biochemical tests. In second semester, they will examine bacteria associated with food sanitation, and microorganisms in seawater.
This is a comprehensive course. The objective of the course is to offer students a foundation in the basic of modern biochemically related areas. These include molecular biology, molecular genetics, protein, lipid, carbohydrate, metabolism, biophysics and cell biology. The course emphasizes the development of independent research studies and to complement the training in their respective disciplines.
The course is designed to teach students with principles as well as practical techniques of analyzing food components. The course covers: Moisture, ash, crude protein, and crude lipid determinations of food; lipid extraction, peroxide value (POV) and thiobarbituric acid (TBA) value measurement; volatile basic nitrogen (VBN) and K value of fishery raw materials; chemical oxygen dissolubility (COD) of waste; pH water capacity of protein; electrophoresis of water and salt soluble protein; Calorimetry of food; chromatographic methods including high-pressure liquid of nucleotides, organic acids, and saccharides, gas chromatography of fatty acids, thin-layer chromatography of tetradotoxin and pesticide; and antibiotic detection.
Biochemistry Lab (I)(II)
1.Introduction, pH meter, Spectrophotometer, centrifuge.
2. Amylase activity determination
3. Gel filtration
4. Ion exchange
5. Protein determination by Lowry and Bradford methods
6. Electrophoresis of protein
7. Electrophoresis of nucleic acid.
8. Optimum pH of amylase.
9. optimum temperature of amylase.
10. Enzyme Kinetics.
11. Glucose determination.
13. Acetone powder.
14. Fractionation of ammonium sulfate.
The course will cover the basic concept of nutrients of food and their physiological impact in the body. It includes; energy, carbohydrate, lipid, protein, vitamin, mineral, water and electrolytes. The course is designed to provide students with perspective picture of the relationship between food and human health.
The course will introduce the fundamental of the biochemistry of fish and shellfish muscles. Composition of fish and shellfish muscles, character of muscles proteins, lipids, and heme proteins, extractives of fish and shellfish muscles, properties of seaweed and their utilization will be included. The relationship of the postmortem biochemical changes with the physical attributes of fish and shellfish muscles, physical and biochemical changes of muscle during storage and processing, and postmortem change effects on the quality of processed seafood....etc. will also covered in this course.
Special Topics in Foods
1. Introduction of reference in life science
2. Original paper
4. Abstracts Journal and Retrieve Journal
5. Review and book etc.
6. Machine inspection
7. Presentation and discussion
8. Topic writing.
Fishery Raw Materials
The purposes of this course were to introduce the species of marine animals or plants, which existed in the world, and its properties, the changes of quality and freshness, the method of transportation etc. Therefore, it contained the following aspects, the kind, of marine animals and plants used for human food, the physical and chemical properties of these material, the technique of keeping freshness and the methods of transportation.
The broad objective of the course is to promote an understanding of an objective and disciplined approach in the study and analysis of problems especially those involving numerical data in experimental studies. The course covers: organization and presentation of numerical data, descriptive statistics, concepts of parameter and statistic, distribution of sample means, hypothesis and test of hypothesis, student's t-distribution, confidence interval and coefficient, x2-distribution, F-distribution, analysis of variance, randomized block design, simple regression and correlation.
Fundamental of Food Engineering
This is an introducing course in food engineering presenting concepts in engineering design, calculation, unit conversion conservation laws, flowcharts, Principles of refrigeration, freezing evaporation, dehydration would be introduced for entry level engineering student, Special emphasis on problem solving.
The objective of the course is to introduce the fundamental of refrigeration system and consequently to provide undergraduate students with an basic ability to meet the industrial requirements. Thermodynamics of refrigeration system, characters of refrigerants, refrigeration cycle, use of Millior Diagram, hear transfer, calculation of the refrigeration load, automatic control of refrigeration system, and characteristics of compressor, evaporator, condenser, and expansion valve will be covered.
This course majority introducing the basic idea about the hereditary theory and principal analysis of genetics for various organisms. And the content of such lecture can be the foundation of other courses such as microbial genetics, nucleic acid chemistry, molecular (cell) biology, and food biotechnology.
The lectures will cover following topics:
1. Mendelian genetics
2. cell mechanics
3. sex determinated and sex linkage
4. DNA properties and replication
5. structure and replication of eukaryotic chromosomes
6. linkage, crossing-over, and chromosome mapping
7. recombination in bacteria
8. transposable genetic elements
9. gene expression
11. genetic fine structure
12. gene cloning and sequencing
13. regulation of gene expression in prokaryotes and eukaryote
To expand and concentrate further on canning technology which was given in Basic Food Process are the main theme. The status and problem encountered in Taiwan canning industry, retort pouch, aseptic process, principle and calculation of thermal process, containers for canned foods, and sterilization system are the topics covered.
The goal of the course is to provide students with basic understanding of spectroscopic, chromatographic, electrometric, and thermal methods of analysis. Besides the lectures and experiments which cover the principles, instrumentations, and the strengths and limitations of these methods, the students are encouraged to explore the latest developments in instrumental analysis by giving presentations at the end of each semester. Also, the ingenious ideas which resulted in inventions and improvements of various instruments are emphasized in lectures to allow the students to appreciate the beauty of the course.
The content of the course is divided into three parts. Part One (Materials and Machinery) provides an introduction to the general philosophy of food packaging, and contain sufficient information for the student to acquire a general understanding of the various packaging materials and processes. Part Two (Packaging Needs of Foods) examines the packaging requirements of specific types of food. Part Three (Development, Evaluation and control) given a discussion of the procedures for developing, evaluating and controlling the quality of packages for foods.
Basic processing and Utilization of Fats and Oils:
1. Processing (Principle and Method)
2. Utilization (Specification Functional Properties)
3. By-Products from Oil Refining
This course starts with a discussion of the role of sanitation in the food industry, and it also includes regulatory requirements and voluntary sanitation programs (e.g. GMP and HACCP). Basic food microbiology will be reviewed briefly to enable the students to understand more fully the principles of food sanitation.
The topics including personal hygiene, food plant design and construction, process equipment, air and water management, waste handling and pest control, cleaning and sanitation, and storage and transport management. The specific information in dairy, meat and poultry, fruit and vegetable, or seafood processing plants will be discussed.
The objects of this course are to present the processing and development properties of various types of fermented foods. The contents of lectures are:
1. strain selection, improvement, and pure culture storage;
3. Wine fermentation
4. Beer fermentation
5. Distilled beverage alcohol
6. milk fermentation: yogurt
7. Fermented fish and fish products
8. soy sauce fermentation
9. miso fermentation
10. MSG fermentation
11. Production of industrial enzymes
12. production of microbial biomass
13. Tea, coffee, and cocoa
Introductory Food Machinery
10. Press machine
11. Food processing machine
The course covers all aspects of food additives including: preservatives, bactericides, antioxidants, bleaching agents, coloring agents, flavoring agents, dissolving agents, emulsifiers, pasting (blinding) agents, dissolving agents.
Material balance; energy balance; first, second laws of thermodynamics; steam table; momentum balance, viscosity measurements; heat transfer (conduction, convection, radiation); diffusion operation; thermal process; refrigeration; drying; evaporation; stagewise separation.
1. Scope of environmental pollutants:
(4) Animals, Plant, and Foods
2. Fates of toxic chemicals in environment:
(1) Bio chemical fates of environmental toxicants in animals, plants and microorganism
(2) Chemical fates of environmental toxicants in air, water and soils
(3) Toxic substances produced from environmental pollutants after treatment with chlorinated water Used by water treatment plant.
Microbiology of Foods Lab
This course is devided into two parts for the undergraduate students to practice. In part one, four different fields are covered:
1. Microbiological analysis for Food quality control. Items such as microbiological examination of dairy products and frozen foods, proteolytic and lipolytic counts of meat products, and spore enumeration of low moisture foods are chosen for practices.
2. Microbiological analysis for food safety concern. Important foodborne bacterial pathogens, such as Salmonella spp, Staphylococcus aureus and Vibrio cholerae, are chosen for practices.
3. Examination of environmental microorganisms.
4. Determination of the D value and phenol sanitation index of microorganisms.
5. Rapid method used as Quality control such as spiral API system etc.
In part two, the students will be asked to submit the proposal of me microbiological analyses for a specific food. This proposal will be evaluated first by the teachers and then, students will follow the protocols to fulfill the analyses independently.
This introductory course discusses the fundamental philosophies and strategies of managing six W's (who, where, how, when, what and why) to equip the students with the basic knowledge and methodologies of to be a manager in the modern industry. Topics include: Industry Organization, Project Management, Personnel Management, Resources Management, Implementing Strategy, Performance Analysis, and Case Study.
The course will be dealing with physiological pathways and their consequences of nutrient once they are in the body. Course will be started with digestion and absorption of nutrients and then follow by metabolism of nutrients. Student will get in depth of the interactions between nutrient and the body itself.
The course is intended to provide students with detailed knowledge in flavor properties of foods, especially the tastes. The content of the course includes:
1. introduction--flavors and foods, relations between human senses and characteristics of foods, and food acceptability.
2. physiological aspects of sensations-structure of sensory organs and the formation of senses.
3. phenomena of human senses-interaction of taste sensations and the factors influencing on taste response.
4. salty, interactions of, tastes substance.
5. kinds of taste and its taste compounds-sweet, sour, bitter, and umami tastes, and other chemical senses.
6. the taste properties of amino acids, peptides and proteins.
7. flavor properties of foods-meats, plant foods and seafoods.
8. seasonings and flavorings.
The proposes of this course were to introduce the structure, nomenclature, classification, biochemical properties and enzyme activity assay, the purification technique and methods, and the application. Therefore, this course included classification and nomenclature, binding energy and catalysis, biological electron transfer, steady state kinetics, enzyme metabolism, metal ions in enzymes, use of protein engineering to study enzyme mechanism, methods and technique of enzyme purification, heat stable enzymes, hydrolytic enzymes in animals, Immobilization of enzymes, and enzymes in food processing.
Deformation and flow of foods materials occurred upon the stress applied and how to apply the knowledge obtained to food process, quality control, and new product development are the main theme of the course. In first semester, subjects covered are the deformation of various solid foods occurred upon the stress applied e.g. texture of meat, seafood, vegetable and fruit etc. In second semester, subject covered are the flow occurred upon the stress applied of fluid or semid solid foods e.g. viscosity and dynamic properties of fluid and semid solid foods respectively.
1. Introduction of food toxicology
2. Safety evaluation of toxicant
3. Absorption, distribution and excretion of toxicant
4. Toxicological role of the gastrointestinal tract
5. Role of intestinal microflora in the toxicity of food components
6. Metabolism of xenobiotics
7. Manifestations of toxic effects
8. Endogenous toxicants in foods derived from higher plants
9. Naturally occurring antinutritive substances
10. Toxic mushrooms and other macrofungi
Introduction of marine toxins and research techniques
Marine organisms which cause food poisoning
Marine animals with toxic sting or bite
Other poisoning marine organisms
Derived food toxicants
Radionuclides in foods
Nutritional factors and carcinogenesis
This course is designed for the undergraduate students to understand the microorganism-related topics important in food industry. The topics list followings will be discussed:
1. general aspects of food and microorganism
2. estimating the number of microorganisms
3. microorganisms associated with food
4. factors affecting microbial growth in food
5. sources of microorganisms
6. foodborne agents causing illness
7. indicator organisms
8. food spoilage
9. useful microorganisms
10. control of microorganisms
11. control of microorganisms by retarding growth
12. control of microorganisms by destruction
13. regulations and standards
Bioactive Organic Chemistry (I)
Teaching will be stressed on chemistry and biological activity of natural and synthetic bioactive compounds. They were:
1. Deriving from biotic constituents including:
(a) Nicotine and its analogous
(d) Compounds related to nereistoxin and others.
2. Deriving from synthetical compounds:
(b) Organochlorine compounds and cyclodiene chlorinated hydrocarbons
(c) Organophosphorus and cyclic phosphate compounds
(d) Carbamic acid ester derivatives
(e) Organosulfur compounds (dithiocarbamates and trichloromethylthio compounds)
(f) Phenoxyalkane carboxylic acid and benzoic acid derivatives
(g) Chloroaliphatic acids
(h) Diphenyl ethers
Bioactive Organic Chemistry (II)
Teaching will be emphasized on modes of toxic action and environmental fates of these bioactive chemicals presently being used in this world.
1. Problems of pollution and persistency, in the earth by chemical pesticides.
2. How to carry out the study and interpret the results in relation to persistence, degradation mechanism and toxicological impact in environments
3. Take real examples of studies on the fates of xenobiotics in living and non-living systems.
Process Dynamics and Control
Response of single, ideal, processes, with or without control, were analyzed by applying physical conservation law. Tentative topics includes: the Laplace transform; Linear open loop systems of first order, second order; transfer function, linear closed-loop systems, stability, control valves, application of microcomputer in process control, package software in process control. Lab session is also included.
The purposes of this course were to introduce the mass or microresource of the native animals or plants which were existing in the world and rarely used as an edible food or a useful medical material for human; the properties and quantity of these material; a new improved or developed technique for processing. Therefore, the contents of this courses were water, properties in live animals and plants extractives (taurine, betaine, imidazoles etc.), cellulose, chitin, hydrolytic acids, collagen, proteolytic enzymes, biotechnology and biosensor etc.
Sensory Evaluation of Food
The purpose of the course is to provide students with a basic understanding of the principle, method, application and statistical analysis used in sensory evaluation, that is how to plan, conduct, complete, analyze, interpret, and report sensory tests. The course covers the following subjects:
1. importance and application of sensory evaluation
2. sensory attributes of foods and human senses
3. preparation and control for sensory tests
4. factors influencing sensory verdicts
5. measuring responses
6. choosing and training panelists, designing experiment and choosing method
7. methods for sensory tests-difference tests, descriptive analysis tests and affective tests
Foodborne Bacterial Pathogens
This course is mainly designed for the graduate students to understand the topics on the foodborne bacterial pathogens including Aeromonas hydrophila, Bacillus cereus, Campylobacter jejunii, Clostridium botulinum, pathogenic E. coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococcus aureus, Vibrio spp., Yersinia enterocolitica and Y. pseudotuberculosis. The information list followings will be covered:
1. historical and general background about the pathogen
2. the classification survival, and growth characteristics of the organism
3. the nature of the disease
4. the epidemiology of foodborne disease
5. procedures for detecting and identifying the organisms or its toxins
6. mechanisms of pathogenicity
7. control measures to prevent foodborne disease
1. Marine Environment Science:
(1) Marine Ecosystem
(2) Marine Pollution
(3) Marine Pollution in Taiwan and Its Effects on Fishes
2. Umami (A basic taste) and Marine Organism
(1) Extractives of Marine Organism
(2) Taste Components of Marine Organism
(3) Taste Receptor Mechanism
3. Nutritional Requirement of Shrimp:
(1) Proteins and Essential amino acid, Lipids
(2) Minerals, Carbohydrates, Vitamins
(3) Commercial Diets and Microencapsulated Diets
4. Fish oils and EPA, DHA:
(1) Fish Oils
(2) Fish Oils and EPA, DHA
(3) EPA, DHA and Behaviour Studies
5. Zinc in Fish:
(1) High Zine in Common Carp
(2) Absorption of Zinc in Fish
(3) Distribution and Excretion of Zinc in Fish
The contents of this course majorly discuss on the genetic properties and functions of bacteria and bacteiophages. The topics of lecture are as follow:
1. the tools of bacterial genetics
2. mechanism of mutation in DNA
3. informational suppression
4. gene fusion in bacteria
5. insertion sequences
6. bacterial transposons
7. bacteriophage and its use as a genetic tool
8. site specific recombination
10. generalized transduction
11. the molecular and enzymatic basic of homologous recombination
12. control of gene expression in bacteria.
This course is designed for the students major in marine biotechnology to facilitate with the characteristics of microorganisms in aquatic environment , microbial distribution in fish and shellfish, microorganisms associated with marine food processing and aquaculture, sanitary operations of the fish catches, shellfish depuration, and identification of microorganisms isolated from seawater and marine animals.
This course emphasize the importance of chemistry and biochemistry to the complexities of fisheries technology and subsequently to provide a deeper understanding of physical and biochemical changes during storage and processing of fish and shellfish. Some detailed information, organization, along with the major myofibrillar contractile proteins, cytoskeletal proteins of skeletal muscle will be discussed.
This course provides a broad-based coverage of the postmortem changes of fish and fishery products during freezing preservation and processing. The fundamental technology for freezing preservation and processing, detailed physical and biochemical changes during low temperature storage and freezing processing, and technology for quality control of frozen foods will be discussed in this course.
Marine Food Technology
The principle and application of major traditional and modern processing methods are the main theme of the course. The principle and newly development in traditional process (canning, drying, concentration, freeze and refrigeration) are the subject covered in first semester. The principle, latest development and application of modern methods (extrusion, membrane separation, aseptic process, microencapsulation, radiation preservation, particles technology, high pressure process, and supercritical extraction) in seafood process are the subject covered in second semester.
1. Colloid and Interface
2. Colloidal Dispersions
3. Interface Phenomena
4. Thin film
6. Gas Colloid
7. Colloids in Food Processing
This study is to introduced the physiological function and the metabolism of dietary lipids, Besides the effects of lipid peroxides is also included:
1. Fatty acids structure and metabolism
2. Dietary lipids: implications for health and diseases
3. Lipid functions
Nutrition and Behavior
The aim of this study is to introduce the biology of animal behavior and to describe the relation between nutrition factors and behavior. Contents:
1. Physiology and Behavior
2. Brain Mechanism
3. Nutrition and Behavior
4. Rhythms of behavior
5. Human behavior
Nutrition and Disease (I)
This study describes the relation between diseases and nutrition factors, and the prophylactic effects of nutrition factors on diseases is also included contents:
1. Nutrition and Health
2. Relation between Nutrition and diseases
3. Therapeutic Nutrition:
(4) Coronary Heart Disease
(5) Enteral and Parenteral Nutrition
Nutrition and Diseases (II)
In this study ethanol metabolism and liver diseases induced by alcohol are discussed, and the over nutrition compared with under nutrition is also studied contents:
1. Metabolism of ethanol
2. Liver diseases induced by alcohol
4. Obesity and adipose cell
5. Functional food
Methodology and microbial growth are discussed in this course. The methods are discussed including design of media, culture and preservation of microorganisms, evaluation of growth, cell extract, reaction system, and analysis of products. In microbial growth, growth dynamics, growth and its regulation, biochemical energetics, carbohydrated metabolism, electron transport, and biosynthesis are illustrated in detail. The course is mainly design for graduate students to undertake researches in physiology of microorganisms.
Introducing the utilization of the biological process, be it microbial, plant, or animal cells or their constituents, to provide goods and service in food systems.
The content of this course could include five sections. Part One deals with the relationship between biotechnology, food production, food processing, and the nutritional quality of foods. Part Two consists of reviews on current methods and processes in biotechnology, including analytical methods, fermentation processes and process control, cell culture processes, and immobilization methods. Part Three presents bioprocesses for the modification and conversion of raw material. Part Four contains chapters on the production of food ingredients and processing aids, such as sweeteners, lipid, enzymes, and starter cultures, via biotechnology. Part Five is devoted to local and international regulatory and social aspects of biotechnology.
Biochemistry of Aquatic Foods
Introduction; Overview of Aquatic Food Science Myosystem Composition and Structure, Interspecific
Myosystem Composition and Structure, Intraspecific
Postmortem Biochemistry, Pre-rigor
Postmortem Biochemistry, Post-rigor
Postmortem Biochemistry, Disorders
Enzymes, Comparative Biochemistry
Enzymes and Seafood Quality
Fish Enzymes as Industrial Aids
Chemistry of Natural Products (I)
2. Medicine development and chemistry of natural products
3. Extraction, Separation and purification
4. Identification of chemical structure
6. Fatty acid-related compounds
7. Saccharide-related compounds
9. Carotenoids and Vitamin A
Chemistry of Natural Products (II)
7. Other aromatic compounds
8. amino acids and peptides
10. Other nitrogen-containing compounds
11. Sulfur-containing compounds
Special Topics for Bioactive Organic Chemistry
1. Antibiotics for medicine
2. Antibiotics for agriculture and poultry
3. Antibiotics for biochemical research
4. Marine bioactive substances
5. Substances derived from insects
6. Substances derived from plant
7. Substances derived from microbe
Food Chemistry I and II
The basic properties and proximate composition of food introducing. Water activity, carbohydrate, lipid, protein enzyme, and their reactions due to physical changes and discussed in the first semester (I).
The chemistry, properties, and changes during handling and o processing of foods and major food commodities or muscle foods, fruit and vegetable, cereal products, egg, diary products, and natural pigments are covered in the second semester (II).
Food Waste Treatment
2. Food industry and pollution
3. Initiating the survey plan
4. Sources of food waste
5. Solid waste:
6. Liquid waste:
(2) Pre-and primary treatment
(3) Secondary treatment
(4) Advanced treatment
7. Recovery and utilization of liquid waste
8. Concepts and measures of waste reducing
Heat Transfer in Food Processing
The objective of the course is to discuss the basic principles of heat transfer and to apply heat transfer principles to. major food processing operations
Major content of the course:
1. Steady State Heat Transfer:
(4) Boiling and Condensation
(5) Heat transfer Coefficient
(6) Temperature Measuring Device
(7) Heat Exchanger
(8) Microwave Heating
2. Unsteady State Heat Transfer
3. Heat Transfer Operations in Food Processing
(2) Thermal Processing
Food Process Design
The objective of this course is to discuss how to design equipment used in food processes.
1. Major Food Processes:
(2) Thermal Processing
(3) Dehydration and Drying
(5) Filtration and Membrane Separation
2. Auxillary Food Processes:
(1) Materials Handling
(2) Sorting and Grading
(4) Waste Treatment
3. Process Synthesis:
(2) Economy and Cost Evaluation