| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
| 使學生了解生物化學相關實驗之原理並進行實作，訓練學生未來實際著手進行研究之能力。 |
| 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 |
|
|
| Lecturing |
| Other |
| Practicum |
| Discussion |
|
| Other |
| Internship |
| Quiz |
| Assignment |
| Attendance |
| Written Presentation |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
分組、清點、基本技術 |
| Week 2 |
胺基酸滴定曲線：緩衝現象及蛋白質等店點 |
| Week 3 |
蛋白質濃度定量：染劑結合法 |
| Week 4 |
旋光性質：光學活性 |
| Week 5 |
進度調整 |
| Week 6 |
還原糖定量：DNS法 |
| Week 7 |
酵素反應趨勢 |
| Week 8 |
酵素特性研究：最適溫度、最適pH |
| Week 9 |
微生物質體純化及DNA電泳 |
| Week 10 |
質體的限制酶圖譜 |
| Week 11 |
DNA片段放大技術：PCR |
| Week 12 |
山羊免疫球蛋白IgG之純化：色層分析1 |
| Week 13 |
山羊免疫球蛋白IgG之純化：色層分析2 |
| Week 14 |
蛋白質電泳 |
| Week 15 |
操作考及期末筆試 |
| Week 16 |
進度調整
|
self-directed
learning |
本課程為二學分課程，學生應自主學習四小時，學習內容為教師指定自修章節，學習完成應於 iLearning 系統依要求繳交報告，才算完成自主學習。 |
|
| Evaluation |
| 書面實驗報告與作業，課堂表現與出席狀況，測驗等 |
| Textbook & other References |
| 自編教材、講義、網上教材等 |
| Teaching Aids & Teacher's Website |
| iLearning 3.0 |
| Office Hours |
每學期第一次上課時與選修學生商討後訂定
|
| Sustainable Development Goals, SDGs(Link URL) |
| 04.Quality Education | include experience courses：N |
|