微生物與食品安全
Microbes and food safety
| 節 | 週四 |
|---|---|
3 10:10–11:00 | 微生物與食品安全 YR103（陽明） 2 節連堂 |
4 11:10–12:00 |
* 根據陽明交大上課時間表所列
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| 週次 | 主題 |
|---|---|
| 第 1 週 | Course introduction; Basic concept of food safety 2017/09/14 |
| 第 2 週 | Basic introduction of bacteria 2017/09/21 |
| 第 3 週 | Food-borne bacteria I: Gram negative 2017/09/28 |
| 第 4 週 | Food-borne bacteria II: Gram positive 2017/10/05 |
| 第 5 週 | Principles of molecular detection of microbes 2017/10/12 |
| 第 6 週 | Food-borne fungi and toxin 2017/10/19 |
| 第 7 週 | Food sampling plans, sample handling for microbial examination and Microbiological criteria 2017/10/26 |
| 第 8 週 | (1) Microbial identification systems used in food examination (2) Food examination: indicator organisms of food and packaged/bottle water 2017/11/02 |
| 第 9 週 | Methods of test for food microorganisms-test of Gram-negative pathogens 2017/11/09 |
| 第 10 週 | 企業參訪 (見說明) 2017/11/16 |
| 第 11 週 | Methods of food microorganisms-test of Gram-positive pathogens 2017/11/23 |
| 第 12 週 | Microbiological risk assessment (I) Introduction to microbiological risk assessment: overview and structure 2017/11/30 |
| 第 13 週 | Microbiological risk assessment (II) Microbiological risk assessment: exposure assessment/hazard identification 2017/12/07 |
| 第 14 週 | Microbiological risk assessment (III) Microbiological risk assessment: risk characterization 2017/12/14 |
| 第 15 週 | Written exam 2017/12/21 |
| 第 16 週 | Student final oral presentation: 1.Food safety management tools(參考書p.301-321) 2.HACCP plans; 3.International control of microbiological hazards in foods (參考書p. 412-422) 4.Salmonella risk and Campylobacter risk Assessments (參考書p.378-397) 5.L. monocytogenes and E. coli O157 risk Assessments (參考書p.394-406) 6.Bacillus cereus and Vibrio parahaemolyticus risk assessments (參考書p.406-409) 7.Food safety management tools (參考書p.301-337) ..... 2017/12/28 |
| 第 17 週 | Student final oral presentation: 1.Food safety management tools(參考書p.301-321) 2.HACCP plans; 3.International control of microbiological hazards in foods (參考書p. 412-422) 4.Salmonella risk and Campylobacter risk Assessments (參考書p.378-397) 5.L. monocytogenes and E. coli O157 risk Assessments (參考書p.394-406) 6.Bacillus cereus and Vibrio parahaemolyticus risk assessments (參考書p.406-409) 7.Food safety management tools (參考書p.301-337) ..... 2018/01/04 |
| 第 18 週 | Student final oral presentation: 1.Food safety management tools(參考書p.301-321) 2.HACCP plans; 3.International control of microbiological hazards in foods (參考書p. 412-422) 4.Salmonella risk and Campylobacter risk Assessments (參考書p.378-397) 5.L. monocytogenes and E. coli O157 risk Assessments (參考書p.394-406) 6.Bacillus cereus and Vibrio parahaemolyticus risk assessments (參考書p.406-409) 7.Food safety management tools (參考書p.301-337) ..... 2018/01/11 |
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