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 2020/09/17 |
| 第 2 週 | Food-borne bacteria I: Gram positive 2020/09/24 |
| 第 3 週 | 中秋節 (no class) 2020/10/01 |
| 第 4 週 | Food-borne bacteria II: Gram negative 2020/10/08 |
| 第 5 週 | Principles of molecular detection of microbes 2020/10/15 |
| 第 6 週 | Food-borne fungi and toxin 2020/10/22 |
| 第 7 週 | The Importance of Food Safety Management from the View Point of Microbiological Hazard Control (張惠娟博士/鄭維智博士)The Importance of Food Safety Management from the View Point of Microbiological Hazard Control 2020/10/29 |
| 第 8 週 | Mid-term exam (9/24~10/22) 2020/11/05 |
| 第 9 週 | Microbiological risk assessment (I): overview and exposure assessment 2020/11/12 |
| 第 10 週 | Microbiological risk assessment (II): hazard and risk characterization 2020/11/19 |
| 第 11 週 | Food sampling plans, sample handling for microbial examination and microbiological criteria 2020/11/26 |
| 第 12 週 | (1) Microbial identification systems used in food examination (2) Food examination: indicator organisms of food and packaged/bottle water 2020/12/03 |
| 第 13 週 | Methods of test for food microorganisms- test of Gram-negative pathogens 2020/12/10 |
| 第 14 週 | Methods of food microorganisms- test of Gram-positive pathogens 2020/12/17 |
| 第 15 週 | Final exam (11/12~12/17) 2020/12/24 |
| 第 16 週 | Student oral presentation 2020/12/31 |
| 第 17 週 | 企業參訪 (13:00~17:00) (參訪日期待定) 2021/01/07 |
| 第 18 週 | 2021/01/14 |
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