个人介绍
食品微生物学

主讲教师:陈卫

教师团队:共16

  • 陈卫
  • 张灏
  • 田丰伟
  • 赵建新
  • 陈永泉
  • Arjan Narbad
  • 陈海琴
  • 王刚
  • 张秋香
  • 孙震
  • 夏雨
  • 翟齐啸
  • 毛丙永
  • 杨波
  • 陆文伟
  • 于雷雷
课程介绍
Microbiology is a professional core course for the undergraduate majors of food science and engineering and food quality and safety in the School of Food Science, as well as professional main courses and degree courses. It occupies a very important core in the professional system of food science and engineering, food quality and safety, etc. And foundation status. This course pays equal attention to theoretical learning and skill development. Students are required to master the basic theory and technical methods of microbiology through learning, and be closely connected with industrial practices such as food production, manufacturing, distribution and consumption, and master microbiology in the field of food production and consumption. The application, the basic principles and methods of food spoilage and food quality control caused by microorganisms, and at the same time have a certain understanding of the latest developments in microbiology and food microbiology, so as to provide a theoretical basis and lay a foundation for the subsequent professional courses.
教师团队

陈卫

职称:教授

单位:江南大学

部门:食品学院

职位:校长

张灏

职称:教授

单位:江南大学

部门:食品学院

田丰伟

职称:教授

单位:江南大学

部门:食品学院

赵建新

职称:教授

单位:江南大学

部门:食品学院

陈永泉

职称:教授

单位:江南大学

部门:医学院

职位:院长

Arjan Narbad

职称:教授

单位:Quadram Institute Bioscience,UK

陈海琴

职称:教授

单位:江南大学

部门:食品学院

王刚

职称:副教授

单位:江南大学

部门:食品学院

张秋香

职称:副教授

单位:江南大学

部门:食品学院

孙震

职称:副教授

单位:江南大学

部门:食品学院

夏雨

职称:副教授

单位:江南大学

部门:食品学院

翟齐啸

职称:副教授

单位:江南大学

部门:食品学院

毛丙永

职称:副教授

单位:江南大学

部门:食品学院

杨波

职称:副研究员

单位:江南大学

部门:食品学院

陆文伟

职称:副研究员

单位:江南大学

部门:食品学院

于雷雷

职称:助理研究员

单位:江南大学

部门:食品学院

教学大纲

MICROBIOLOGY (FOOD) COURSE SYLLABUS

Course (Chinese):微生物学(食品)

Course (English):  Microbiology (Food)

Credits: 3.0       Total Study Hours:48     Theory Hours: 48   Lab Hours:0

Majors:Food Science and Engineering; Food Qualityand Safety; Animal Science

 

 

I. Course Introductions and Objectives

Microbiology is a corecurriculum and GXW opened for junior students in College of Food Science. It isespecially important in the industries including food, grain and feedprocessing, preservation and quality control.

This course requires studentsto grasp the basic theories and research methods of microbiology and therelations with food industry. Whereby, microbiology applications in foodindustry, food deterioration caused by microbes and the basic principles andapproaches to quality control can be grasped. At the same time, with a betterunderstanding of the latest developments in microbiology and food microbiology,students will make a solid foundation for subsequent professional courses.

 

II. The Basic Teaching Requirements

1.  Grasping the cell morphologies,colony characteristics and modes of reproduction of various kinds of microbes.

2.  Knowing the microbial nutritionrequirements and the principles of preparation of culture medium.

3.  Grasping main ways of energyproduction and typical fermentation and metabolic pathways of microorganisms.

4.  Grasping the growth rules and themain physical and chemical factors affecting microbial growth. Using thesefactors to better promote the growth of beneficial microbes and to control thegrowth of harmful microbes.

5.  Grasping the basic theory ofmicrobial genetic variation and principles & technologies of severalindustrial microbial breeding methods­-- mutation breeding, cross breeding and geneticengineering breeding.

6.  Grasping the distributioncharacteristics of microorganisms in natureknowing the different microbial groups on food and agriculturaland sideline productsthecauses and preventions of the deterioration in the process of food processingand preservation.

7.  Knowing the relationshipsbetween microorganisms and their functions in Sewage Treatment.

8.  Knowing the general rules ofantigen-antibody reaction and grasping the principles and methods of modernimmunology techniques to identify the species.

9.  Better understanding of thelatest developments in microbiology and food microbiology.

 

III.Teaching Contents

 

 

Contents

 
 

Requirements

 
 

Chapter One:Introduction

 
 

Grasp

 
 

1.1 Definition and Classification of Microorganisms

 
 

Grasp

 
 

1.2 History of Microbiology

 
 

Grasp

 
 

1.3 Contributions of Microbiology to Human

 
 

Grasp

 
 

1.4 Five General Characters of Microorganisms

 
 

Grasp

 
 

1.5 The Research Contents of Microbiology and Food Microbiology

 
 

Grasp

 


 

Chapter Two

 

Morphology,  Structure  and function of Prokaryotic microbes

 
 

Grasp

 
 

2.1 Bacteria

 
 

Thorough Understanding

 
 

2.2 Actinomycetes

 
 

Grasp

 
 

2.3 Cyanobacteria、Mycoplasma、Chlamydia and Richettsia

 
 

Knowing

 
 

2.4 Common Prokaryotic Microorganisms Related to  Food

 
 

Grasp

 


 

Chapter Three

 

Morphology, Structure and function of  Eucaryotic  microbes

 
 

Grasp

 
 

3.1 Overview of Eukaryotic Microorganisms

 
 

Grasp

 
 

3.2 Yeast

 
 

Thorough Understanding

 
 

3.3 Filamentous fungi - mold

 
 

Thorough Understanding

 
 

3.4 Large Fruiting Bodies Producing Fungi - Mushroom

 
 

Knowing

 
 

3.5 Common Prokaryotic Microorganisms Related to Food

 
 

Grasp

 


 

Chapter Four:

 

Viruses and Subviruses

 
 

Grasp

 
 

Viruses

 
 

Grasp

 
 

4.2 Subviruses

 
 

Grasp

 
 

4.3 Viruses Related to Food

 
 

Grasp

 


 

Chapter Five:

 

Nutritions and Mediums of Microorganisms

 
 

Thorough Understanding

 
 

5.1 Six Nutritions of Microorganisms

 
 

Thorough Understanding

 
 

5.2 Nutritional Types of Microorganisms

 
 

Thorough Understanding

 
 

5.3 Trans-membrane Transport of Nutritions

 
 

Thorough Understanding

 
 

5.4 Medium

 
 

Thorough Understanding

 


 

Chapter Six:

 

Metabolism and fermentation of Microorganisms

 
 

Understanding

 
 

6.1 Energy metabolism of microorganisms

 
 

Grasp

 
 

6.2 Relationship between catabolism and anabolism

 
 

Knowing

 
 

6.3 Microbial Unique Anabolism Pathway

 
 

Knowing

 
 

6.4 Metabolic Regulation and Fermentation Production of Microorganisms

 
 

Knowing

 


 

Chapter Seven:

 

Growth and Control of Microorganisms

 
 

Thorough Understanding

 
 

7.1 Determination of Growth and Reproduction

 
 

Thorough Understanding

 
 

7.2 Growth Rule of Microorganisms

 
 

Thorough Understanding

 
 

7.3 The Main Factors of Microbial Growth

 
 

Thorough Understanding

 
 

7.4 Control of Harmful Microorganisms

 
 

Thorough Understanding

 
 

7.5 Control of Food-related Microorganisms

 
 

Thorough Understanding

 


 

Chapter Eight

 

Hereditary, Mutation and Breeding of Microorganism

 
 

Grasp

 
 

8.1 The Material Basis of Heredity and Mutation

 
 

Grasp

 
 

8.2 Genetic Mutation and Mutagenic Breeding

 
 

Thorough Understanding

 
 

8.3 Genetic Recombination and Hybrid Breeding

 
 

Understanding and Grasp

 
 

8.4 Gene Engineering

 
 

Knowing

 
 

8.5 Recession、Rejuvenation Preservation of Strains

 
 

Thorough Understanding

 


 

Chapter Nine

 

Microbial Ecology

 
 

Grasp

 
 

9.1 Distribution of Microorganisms in the Nature and the Development  of Strains Resource

 
 

Grasp

 
 

9.2 Food Micro-ecology

 
 

Thorough Understanding

 
 

9.3 The Relationship Between Microorganisms and Biological Environment

 
 

Understanding

 
 

9.4 Microbiology Principles in Sewage Treatment

 
 

Knowing

 


 

Chapter Ten

 

Infection and Immunity

 
 

Understanding

 
 

10.1 Infection

 
 

Understanding

 
 

10.2 Outline of Immunity

 
 

Understanding

 
 

10.3 Immunological methods and application

 
 

Grasp

 


 

Chapter Eleven

 

Microbial Taxonomy and Identification

 
 

Grasp

 
 

11.1 General Classification Units

 
 

Grasp

 
 

11.2 Microorganisms’ Position   in Biology

 
 

Understanding

 
 

11.3 Taxonomic System Outline of All Kinds of Microorganisms

 
 

Understanding

 
 

11.4 Methods for Microbial Taxonomy

 
 

A Thorough Understanding

 


IV.Exams and Grading Policy

You will receive two grades for thisclass. The closed-book examination will be worth 70 points. Additional 30points consists of your homework, performance in class and other evaluations.The teacher will give you the final remark according to general performance andin authority to revamp the final remarks.

 

V.Constitution of Studying Hours

                                                                                                       

VI. REFERENCES

Textbook information:

1. Deqing Z. Microbiology Tutorial. 3rd ed. Bei Jing:HigherEducation Press, 2011

Reference books:

1.Deqing Z. Microbiology Tutorial. 2nd ed. Bei Jing:HigherEducation Press, 2011

2.Ping S. Microbiology. Bei Jing:Higher Education Press, 2000.

3.Xiaodong Z. Food Microbiology.Hang Zhou:Zhejiang University Press , 2001.

4.Gejian Z, et al. Microbiology. Bei Jing:Science Press, 2004.

5.James M,Jay. Morden Food Microbiology. Bei Jing:Light Industry Press,2002.

6.J.Nicklin. Microbiology. Bei Jing:Science Press, 2000.

7Frazier, W.C., Westhoff, D.C., FoodMicrobiology4thMcGraw-Hill, 1998.

8James M. Jay, Martin J. Loessner, David A. Golden, Modern FoodMicrobiology. 2nd ed. Springer, 2005.

 

VII.Other Information

PrerequisiteChemicalrelated courses on food and bio-chemistry. This course is for undergraduatestudents in College of Food Science. According to the teaching situations,self-study is required for some parts (shown in III. Teaching Contents). Under the premise of meetingthe basic teaching requirement, complementary contents will be appropriately addedabout new theories and new technologies of the course content. In order topromote the teaching of undergraduate course in tune with internationalstandards, some chapters and sections will be taught bilingually.

 

 

 

 Written byCourse Group of Microbiology,College of Food Science

Verified byZhang Hao, Tian Fengwei


教学计划





参考教材





课程评价

教学资源
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1.1 Developmental history and frontier of  microbiology
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1.2 Relationship between microorganism and human
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2.1 Bacteria
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2.2 Actinomycetes
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2.3 Cyanobacteria
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2.4 Mycoplasma, Rickettsias, Chlamydias
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3.1 Overview of eukaryotic microorganisms
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3.2 Yeast
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3.3 Filamentous fungi - mold
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3.4 Producing large fruiting bodies of fungi - mushroom
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4.1 Viruses
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4.2 Subvirus
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5.1 Six nutrient factors for microorganisms
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5.2 Nutritional types of microorganisms
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5.3 Uptake of nutrients by the cell
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5.4 Culture media
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6.1 Energy metabolism and material metabolism of microorganisms
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6.2 Relationship between catabolism and anabolism
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7.1 Determination of growth and reproduction
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7.2 Growth rule of microorganisms
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7.3 The main factors of influence microbial growth
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7.5 Control of harmful microorganisms
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12.1 Professor Arjan Narbad
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12.2 Professor Wei Chen
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12.3 Professor Hao Zhang
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12.4 Professor Joshua Gong
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14.1 Archaea-Algae-Protozoa-Virus
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