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 introduction of bacteria 2018/09/13 |
| 第 2 週 | Principles of molecular detection of microbes 2018/09/20 |
| 第 3 週 | Food-borne bacteria I: Gram positive 2018/09/27 |
| 第 4 週 | Food-borne bacteria II: Gram negative 2018/10/04 |
| 第 5 週 | Food-borne fungi and toxin 2018/10/11 |
| 第 6 週 | Microbiological risk assessment (I) Introduction to microbiological risk assessment: overview and structure 2018/10/18 |
| 第 7 週 | Microbiological risk assessment (II) Microbiological risk assessment: exposure assessment/hazard identification 2018/10/25 |
| 第 8 週 | Microbiological risk assessment (III) Microbiological risk assessment: risk characterization 2018/11/01 |
| 第 9 週 | The Importance of Food Safety Management from the View Point of Microbiological Hazard Control 2018/11/08 |
| 第 10 週 | Food sampling plans, sample handling for microbial examination and microbiological criteria 2018/11/15 |
| 第 11 週 | 企業參訪 2018/11/22 |
| 第 12 週 | (1) Microbial identification systems used in food examination (2) Food examination: indicator organisms of food and packaged/bottle water 2018/11/29 |
| 第 13 週 | Methods of test for food microorganisms-test of Gram-negative pathogens 2018/12/06 |
| 第 14 週 | Methods of food microorganisms-test of Gram-positive pathogens 2018/12/13 |
| 第 15 週 | Written exam 2018/12/20 |
| 第 16 週 | Student final oral presentation 2018/12/27 |
| 第 17 週 | Student final oral presentation 2019/01/03 |
| 第 18 週 | Student final oral presentation 2019/01/10 |
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