微生物與食品安全
Microbes and food safety
| 節 | 週四 |
|---|---|
7 15:30–16:20 | 微生物與食品安全 YC313（陽明） 2 節連堂 |
8 16:30–17:20 |
* 根據陽明交大上課時間表所列
課程綱要 This course covers the following content: the systemic detection approach for foodborne microorganisms; the interpretation of their detection methods; food microbiology regulatory criteria and sampling plans; the food testing for microbiological safety and quality of ICMSF; international regulations of food safety; microbiological risk analysis (assessment, management and communication); and a field trip to visit a biotech company. 教學目標 To understand: 1. The contamination and identification of microbes in food production and the mechanism of food poisoning. 2. The regulation, standards and microbiological risk assessment in safe foods
教師未提供此項資料
無備註
教師未提供此項資料
Mid-term written exam (24%), Final written exam (36%), Oral presentation, written abstract & Q/A (20%), Company trip report: 2 pages, A4 size (15%), Class participation (5%)
教師未提供此項資料
| 週次 | 主題 |
|---|---|
| 第 1 週 | |
| 第 2 週 | |
| 第 3 週 | |
| 第 4 週 | |
| 第 5 週 | |
| 第 6 週 | |
| 第 7 週 | |
| 第 8 週 | |
| 第 9 週 | |
| 第 10 週 | |
| 第 11 週 | |
| 第 12 週 | |
| 第 13 週 | |
| 第 14 週 | |
| 第 15 週 | |
| 第 16 週 |
Charlene Wolf-Hall, William Nganje “Microbial Food Safety: A Food Systems Approach”. 2017. (ISBN:978-1780644813) 蔡文城、蔡岳廷。 食品微生物檢驗技術， 2019，九州圖書文物有限公司，台北 (ISBN: 978-986-6929-47-2)
- 地點
- 教師未提供此項資料
- 時間
- 教師未提供此項資料
- 聯絡方式
- 教師未提供此項資料