NCHU Course Outline
Course Name (中) 醱酵工程特論(7927)
(Eng.) Special Topics in Fermentation
Offering Dept Executive Master Program in Chemical Engineering
Course Type Elective Credits 3 Teacher YUNG-CHUAN LIU
Department Executive Master Program in Chemical Engineering / (W)Graduate Language Chinese Semester 2026-FALL
Course Description 瞭解微生物及生化基礎理論,代謝途徑及基因工程之基本原理,配合醱酵系統軟硬體之作業介紹,說明醱酵系統之應用及可生產之產物,並以醱酵實例來探討學習醱酵之實務。
Prerequisites
Relevance of Course Objectives and Core Learning Outcomes(%) Teaching and Assessment Methods for Course Objectives
Course Objectives Competency Indicators Ratio(%) Teaching Methods Assessment Methods
針對醱酵系統,醱酵動力學做回顧性介紹。主要在針對個別醱酵實例探討,期能讓學生由實務說明中,瞭解各項醱酵理論,最後將簡單介紹代謝工程及其應用。
1.Solid foundations on fundamental scientific and professional chemical engineering knowledge.
2.Substantiated expertise on distinct areas including biotechnology, polymer science, and precision chemical processing.
3.Capability of initiating, organizing, implementing and analyzing research projects.
4.Capability of interdisciplinary study and integration.
5.Fulfilment of academic ethics and acquisition of global view.
20
20
20
20
20
Lecturing
topic Discussion / Production
Discussion
Written Presentation
Attendance
Oral Presentation
Assignment
Quiz
Course Content and Homework/Schedule/Tests Schedule
Week Course Content
Week 1 1.簡介
Week 2 2.醱酵系統軟硬體介紹
Week 3 3.醱酵動力學
Week 4 4.醱酵系統實例探討
Week 5 5.醱酵系統實例探討
Week 6 6.醱酵系統實例探討
Week 7 7.醱酵系統實例探討
Week 8 8.醱酵系統實例探討
Week 9 9.期中考
Week 10 10.代謝途徑
Week 11 11.代謝途徑
Week 12 12.代謝途徑
Week 13 13.代謝途徑
Week 14 14.代謝途徑
Week 15 口頭報告及討論
Week 16 口頭報告及討論 口頭報告及討論 口頭報告及討論
self-directed
learning

Evaluation
考試30%
期末口頭報告30%
期末書面報告10%
出席10%
作業20%
Textbook & other References
個人自編教材
Teaching Aids & Teacher's Website
詳見Ecampus網站
Office Hours
請於導師時間來輔導及討論
Please respect the intellectual property rights and use the materials and protected electronic files legally. Please respect gender equality.
Update Date, year/month/day:None Printed Date, year/month/day:2026 / 8 / 26
The second-hand book website:http://www.myub.com.tw/