| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
使學生能夠熟悉及掌握食品與其微生物菌相的關聯性
Enabling students to become familiar with and master the relationship between food and its associated microbial communities. |
| 1.Have knowledge and skill in food science and biotechnology |
| 2.Understand the practice in food science and biotechnology |
|
|
| Lecturing |
| Discussion |
| Exercises |
|
| Quiz |
| Assignment |
| Oral Presentation |
| Attendance |
| Written Presentation |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
CH 26-1 Salmonella |
| Week 2 |
CH 26-2 Shigella |
| Week 3 |
Ch 27 Pathogenic E coli |
| Week 4 |
CH 28 Vibrio sp. & Campylobacter sp. |
| Week 5 |
Midterm Exam |
| Week 6 |
|
| Week 7 |
|
| Week 8 |
|
| Week 9 |
|
| Week 10 |
Ch.13—Food Protection with Chemicals, and by Biocontrol. |
| Week 11 |
Ch.14—Food Protection with Modified Atmospheres |
| Week 12 |
Ch.15—Radiation Protection of Foods, and Nature of Microbial Radiation Resistance |
| Week 13 |
Ch.16—Protection of Foods with Low-Temperatures |
| Week 14 |
Ch.17—Food Protection with High Temperatures |
| Week 15 |
Ch.18—Protection of Foods by Drying |
| Week 16 |
Ch.19—Other Food Protection Methods
Food borne animal parasites
Final Exam |
self-directed
learning |
03.Preparing presentations or reports related to industry and academia.
|
|
| Evaluation |
期中與期末考試: 60-70%
小考與作業: 15-20%
出席: 5-10% |
| Textbook & other References |
Modern Food Microbiology (7th edition) Jay, James M., Loessner, Martin J., Golden, David A.
|
| Teaching Aids & Teacher's Website |
| i Learning |
| Office Hours |
| 週五 3-5 pm |
| Sustainable Development Goals, SDGs(Link URL) |
| 02.Zero Hunger 03.Good Health and Well-Being | include experience courses：N |
|