| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
本實習課之目的在使同學能實際操作基礎之微生物學實驗。
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| 1.Have knowledge and skill in food science and biotechnology |
| 2.Understand the practice in food science and biotechnology |
| 4.Train the ability of logic thinking, communication, and cooperation |
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| Practicum |
| Lecturing |
| Discussion |
| Exercises |
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| Internship |
| Assignment |
| Quiz |
| Written Presentation |
| Attendance |
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| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
第一部份 微生物的代謝
1. Carbohydrate Catabolism
2. Fermentation
3. Protein Catabolism, Part 1
4. Protein Catabolism, Part 2
5. Respiration
6. Rapid Identification Methods
第二部份 微生物的生長
7. Oxygen and the Growth of Bacteria
8. Determination of a Bacterial Growth Curve :The Role of Temperature
9. Biofilms
第三部份 控制微生物的生長
10. Physical Methods of Control: Heat
11. Physical Methods of Control: Ultraviolet Radiation
12. Chemical Methods of Control: Disinfectants and Antiseptics
13. Chemical Methods of Control: Antimicrobial Drugs
14. Effectiveness of Hand Scrubbing |
| Week 2 |
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| Week 15 |
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| Week 16 |
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self-directed
learning |
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| Evaluation |
1.實驗報告 （40%）
2.出席狀況 （20%）
3.測驗 （40%） |
| Textbook & other References |
| Johnson, T.R. and Case, C.L., 2007, Laboratory Experiments in Microbiology. Pearson Education, Inc., CA. |
| Teaching Aids & Teacher's Website |
http://ecampus.nchu.edu.tw/eCampus3P/Learn/Default.aspx
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| Office Hours |
方繼老師：Wed. 10:00-12:00 AM
陳錦樹老師：星期四 10:00 – 12:00 |
| Sustainable Development Goals, SDGs(Link URL) |
| | include experience courses：N |
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