元培科技學院食品衛生系(科) 二技部課程編號及課程名稱 - 元培科技大學

muskrateurekaBiotechnology

Feb 12, 2013 (4 years and 8 months ago)

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Department of Food Hygiene, Yuanpei Technology
College

(2
-

Year senior system)


A.
Course No:

M3
-
1(88.2.14
修正
)

B.
Course:

Advanced Biochemistry

C.
Semester & Credit:

1 semester, 3 credits

D.
Grade:

the first grade

E.
Text Book:

F.
Outline of the Course:


1.

Introd
uction

1.cell structure and cell theory

2.chrosomes

3.nuclecic acid is genetic material

4.Function of nucleic acid

2.

Structures of Nucleic Acids and Nucleoprotein

1.

the chemical nature of nucleotide

2.

The structure properties of nucleic acids

3.

DNA renature and D
NA renaturation

4.

chromosome structure

3.

DNA Replication, Repair and Recombination

1.

DNA replication in prokaryotic cell

2.

DNA replication in eucaryotic cell

3.

DNA repair system

4.

DNA recombination

4.DNA Manipulation and Application

1.

introduction

2.

RNA directed from DNA

3.

Functions of RNAs

4.

Transcription process in prokaryotic cell

5.

Transcription process in eucaryotic cell

6.

posttranscriptional alterations of transcripts

5.RNA Synthesis

1.

mRNA is template for protein synthesis

2.

genetic codon represented by nucleotide sequence

3.

tra
nslation process in prokaryotic cell

4.

translation process in encarytoic cell

5.

targeting and posttranslational modification of proteins

6.

protein degradation and protein turnover

6.Protein Synthesis and Turnover

1.

the cellular machinery of protein synthesis

2.dec
iphering the genetic code


3.the steps in translation


4. posttranslational modification of proteins


5. protein turnover

7.Regulation of Gene Expression in Prokaryotes


1. regulation of gene expression in
E. coli


2. gene regulation in bacterial vi
ruses


3. gene regulation in eukaryotes



Department of Food Hygiene, Yuanpei Technology
College

(2
-

Year senior system)


A.
Course No:

M3
-
2

B.
Course:

Applied Microbiology

C.
Semester & Credit:

1semester, 3 credits

D.
Grade:

the second grade

E.
Text Book:

F
.
Outline of the Course:


1.

Basic Microbial Genetics


1
-
1 general introduction of genetics


1
-
2 chromosomal markers and mutants


1
-
3 mutagens and mutation


1
-
4 isolation and selection of mutants

2.The Metabolism of Microorganisms


2
-
1 basic metabolism


2
-
2 pr
imary and secondary metabolites


2
-
3 regulation of metabolism


2
-
4 feedback inhibition

3.Practical Applications of Microorganisms


3
-
1 microbial biomass as a protein source


3
-
2 industrial alcohol


3
-
3 organic acids and amino acids


3
-
4 production of enzym
es


3
-
5 nucleosides, nucleotides, and related compounds


3
-
6 production of antibiotics


3
-
7 microbial transformation


3
-
8 microbial insecticide


3
-
9 biosensors


3
-
10 biodegradation


3
-
11 bioleaching


Department of Food Hygiene, Yuanpei Technology
College

(2
-

Year senior system)


A.
Course No:

M3
-
2

B.
Course:

Applied Microbiology

C.
Semester & Credit:

D.
Grade:

E.
Text Book:

F.
Outline of the Course:

1.Basic Microbial Genetics

1
-
1 general introduction of genetics

1
-
2 chromosomal markers and mutants

1
-
3 mutagens a
nd mutation

1
-
4 isolation and selection of mutants


2.

Recombination and Plasmids

2
-
1 bacterial plasmids

2
-
2 transposable elements

2
-
3 bacterial conjugation

2
-
4 DNA transformation

2
-
5 transduction


3.The Metabolism of Microorganisms

3
-
1 basic metabolism

3
-
2
primary and secondary metabolites

3
-
3 regulation of metabolism

3
-
4 feedback inhibition


4.Practical Applications of Microorganisms

4
-
1 microbial biomass as a protein source

4
-
2 industrial alcohol

4
-
3 organic acids and amino acids

4
-
4 production of enzymes

4
-
5 nucleosides, nucleotides, and related compounds

4
-
6 production of antibiotics

4
-
7 microbial transformation

4
-
8 microbial insecticide

4
-
9 biosensors

4
-
10 biodegradation

4
-
11 bioleaching


Department of Food Hygiene, Yuanpei Technology
College

(2
-

Year s
enior system)


A.
Course No:
M3
-
5

B.
Course:

Introduction to Biotechnology

C.
Semester & Credit:

D.
Grade:

E.
Text Book:

F.
Outline of the Course:




. Biotechnology and BioIndustry



. Application of Biotechnology to Food Industry


1. Food Additives


2. Starter Cultures


3. Rapid Test Kits


4. Health Foods


5. Others



. Application of Biotechnology to Agricultural Industry


1. T
ransgenic Animals and Plants


2. Bio
-
insecticides and Bio
-
fertilizers


3. Animal Health Products



. Application of Biotechnology to Pharmaceutical Industry


1. Therapeutic Agents


2. Diagnostics



. Application of Biotechnology to Environmen
tal Remediation



. Application of Biotechnology to Chemical Industry




Department of Food Hygiene, Yuanpei Technology
College

(2
-

Year senior system)


A.
Course No:

M3
-
6

B.
Course:

Enzymology

C.
Semester & Credit:

1 semester, 3 credits

D.
Grade:

the second

grade

E.
Text Book:

F.
Outline of the Course:

1.Introduction of Enzyme

1
-
1 a brief history of enzymology

1
-
2 nomenclature and classification

1
-
3 general properties of enzyme catalysts

1
-
4 coenzyme and prosthetic group

1
-
5 enzyme activity

2.Introduction of E
nzyme Purification

2
-
1 extraction and separation of crude enzyme

2
-
2 precipitation of crude enzyme

2
-
3 gel filtration chromatography

2
-
4 ion exchange chromatography

2
-
5 chromatofocusing

2
-
6 affinity chromatography

2
-
7 gel electrophoresis

3.Kinetics of Enz
yme
-
Catalyzed Reactions

3
-
1 Michaelis
-
Menten equation

3
-
2 enzyme inhibition

3
-
3 enzyme catalysis

3
-
4 regulation of enzyme

4.Immobilized Enzymes

4
-
1 advantages and limitations

4
-
2 supports

4
-
3 application in food processing

5.Industrial Application of Enzym
es

5
-
1 application in food

5
-
2 application in beverage processing

Department of Food Hygiene, Yuanpei Technology
College

(2
-

Year senior system)


A.
Course No:
M3
-
7

B.
Course:

Fermentation Technology

C.
Semester & Credit:

D.
Grade:

E.
Text Book:

F.
Outline of t
he Course:




. Introduction To Fermentation Technology


1. The Chronological Development of Fermentation Technology


2. Application of Fermentation Technology



. Microbial Growth Kinetics


1. Growth of Microorganisms


2. Batch Culture


3. Conti
nuous Culture


4. Fed
-
batch Culture



. Design of Fermentation Media and Culture Preservation



. Preparation of Inocula for Industrial Fermentation


1. Bacteria


2. Yeasts


3. Fungi


4. Actinomyces



. Sterilization of Fermentor, Pipeline, and M
edia



. Fermentor


1. Type of Fermentor


2. Structure of Fermentor



. Fermentation Process Control


1. Instrumentation


2. Temperature Control


3. pH Control


4. Aeration Control


5. Foam Control



. The Recovery and Purification of Ferment
ation Product


1. Separation


2. Filtration


3. Centrifugation


4. Concentration


5. Extraction


6. Precipitation



Department of Food Hygiene, Yuanpei Technology
College

(2
-

Year senior system)


A.
Course No:

M3
-
8

B.
Course:

Enzyme Experiment

C
.
Semester & Credit:

1 semester, 1 credit

D.
Grade:

the second grade

E.
Text Book:

F.
Outline of the Course:

1.

Introduction the Methodology of Enzyme Purification and Preparation of Medium for Fermentation

2.

Determination of Protein Content

2
-
1 Lowry method

2
-
2
spectrophotometer

3.

Analysis of Enzyme Activity

3
-
1 amylase

3
-
2 cellulase

3
-
3 protease

4.

Extraction of Intracellular Enzyme

5.

Centrifugation and Collection of Crude Enzyme

6.

Ammonium Sulfate Precipitation

7.

Gel
-
Filtration Chromatography

8.

Ion
-
Exchange Chromatography

9.

T
emperature and pH Stability of Enzyme

10.
Kinetics of Enzyme

11.
Determination of Molecular Weight by SDS
-
PAGE





A.
Course No:
M3
-
8

B.
Course:

Fermentation Experiment

C.
Semester & Credit:

D.
Grade:

E.
Text Book:

F.
Outline of the Course:



. Cultivation of Bacteria
---

Bacillus


1. Effect of Various Fermentation Conditions on Cell Growth


2. Effect of Various Fermentation Conditions on Enzyme Synthesis



. Cultivation of Yeasts
---

Saccharomyces


1. Effect of Various Fermentation Con
ditions on Cell Growth


2. Effect of Various Fermentation Conditions on Enzyme Synthesis



. Cultivation of Actinomyces


1. Effect of Various Fermentation Conditions on Cell Growth


2. Effect of Various Fermentation Conditions on Antibiotic Biosynth
esis



. Cultivation of Filamentous Fungi


1. Effect of Various Fermentation Conditions on Fungi Growth


2. Effect of Various Fermentation Conditions on Enzyme Synthesis



. Solid
-
State Fermentation



. Introduction of Fermentor