| 教學內容 |
在介紹國內外食品生物技術領域的研究和開發進展，闡明生物技術在食品工業上的應用範圍。內容包括:
1.緒論
2.基因工程及其在食品工業上之應用
3.脢工程及其在食品工業上的應用
4.醱酵工程及其在食品工業上之應用
5.細胞工程及其在食品工業上之應用
6.生物技術在飲料工業上的應用
7.生物感測器及其在食品工業上之應用
8.生物技術在食品工業廢水處理上之應用 |
Syllabus |
The use of fermentation in food processing was originally developed as
amethod for preserving food and has probably been practised since mankind
has been living in settlements. Nowadays food biotechnology involves a lot more than simply preventing spoilage and ranges from improving salubriousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a specific microorganism. The activity of these microorganisms takes place in the foodstuff itself or in the intestine (probiotica), whereby they produce primary or secondary metabolites via the fermentation process. Naturally, probiotica or
metabolites in particular can be produced as pure cultures or as pure substances and can then be administered as pharma products or food additives. |