微生物與食品安全

週次計畫

週次	主題
第 1 週	Course introduction; Basic concept of food safety 2019/09/12
第 2 週	Principles of molecular detection of microbes 2019/09/19
第 3 週	Food-borne bacteria I: Gram positive 2019/09/26
第 4 週	Food-borne bacteria II: Gram negative 2019/10/03
第 5 週	國慶日休假 2019/10/10
第 6 週	Food-borne fungi and toxin R. Kirschner(國立臺灣大學森林環境暨資源學系教授) 2019/10/17
第 7 週	微生物與食品安全張惠娟博士(食品藥物管理署研究技師) The Importance of Food Safety Management from the View Point of Microbiological Hazard Control Wei-Chih Cheng (台灣大學食品科技研究所兼任助理教授) 2019/10/24
第 8 週	企業參訪 2019/10/31
第 9 週	Food sampling plans, sample handling for microbial examination and microbiological criteria 2019/11/07
第 10 週	(1) Microbial identification systems used in food examination (2) Food examination: indicator organisms of food and packaged/bottle water 2019/11/14
第 11 週	Methods of test for food microorganisms- test of Gram-negative pathogens 2019/11/21
第 12 週	Methods of food microorganisms- test of Gram-positive pathogens 2019/11/28
第 13 週	Microbiological risk assessment 2019/12/05
第 14 週	Microbiological risk management and risk communication 2019/12/12
第 15 週	Written exam 2019/12/19
第 16 週	Student final oral presentation 2019/12/26
第 17 週	Student final oral presentation 2020/01/02
第 18 週	Student final oral presentation 2020/01/09