Embedded Files
Lecturer: Shun-Hsien Chang (張順憲)
Email: lewis@mail.ntou.edu.tw
Phone: (02)2462-2192＃5174
Webpage: sites.google.com/view/lewislab/%E9%A6%96%E9%A0%81/%E5%9F%BA%E6%9C%AC%E8%B3%87%E6%96%99
Course ID: M02014J2
Credits: 2
Objective: This course is designed for students who are interested in the latest research of biopolymers in applied microbiology and application of natural antibacterial agents.
Course Prerequisites: None
Outline:
This course mainly introduces the pretreatment of marine biopolymers, functional evaluation, antibacterial activity, application of antibacterial activity in food preservation, and discussion of anti-mutagenic activity. Examples are used to assist students in understanding and for students to study related research. To implement student for connection of related subjects.
Teaching Method: The course teach with English. Textbook handout, powerpoint slide made by reference textbooks.
Reference: Wong, H. C. 2012. Stress Response of Foodborne Microorganisms. Advances in Food Safety and Food Microbiology. Nova Science. New York. U. S. A.
Course Schedule (subject to change):
1 Introduction
2 Marine biopolymer pretreatment method-I
3 Marine biopolymer pretreatment method-II
4 Physiological Activity of Marine Biopolymers-I
5 Physiological Activity of Marine Biopolymers-II
6 Analysis of antibacterial activity
7 Antibacterial mechanism of marine biopolymers
8 Mid-term exam
9 Application of Marine Biopolymers to Food Preservation-I
10 Application of Marine Biopolymers to Food Preservation-II
11 Application of Marine Biopolymers to Food Preservation-III
12 Introduction to mutagenic activity
13 Application of anti-mutagenic activity of marine biopolymer-I
14 Application of anti-mutagenic activity of marine biopolymer-II
15 Related literature exchange and discussion
16 Final presentation
Evaluation:
Quiz (20%),
Mid-term exam (40%),
final report (40%)
Page updated
Report abuse