Research-based Experiments
Credits: 1
Course ID: 0537203
Course Introduction:
It is an optional subject for the major of biotechnology and bioengineering which will be opened in summer holiday after the 2nd semester. Under the guidance of teachers, students do experiments in the major labs and figure out the summary report after their experiment. The aim of the course was making the students get good research experiences and construct good bases for future work.
Microbiology B
Credits: 3
Period: 48
Course ID: 0513108
Course Introduction:
It is a required subject for all the majors of food science, food quality and safety, tobaco science and engineering and other tobaco majors which will be opened in the fifth semester. The aim of the subject was making the students master theory and knowledge of the microbial research technologies, morphological structures, nutrition, metabolism, growth and breeding, genetic variation, ecology and taxonomy. It could construct strong bases for the study of major subjects and finding jobs.
Biological basic experiments B
Opening Unit: College of Food and Bioengineering
Credits: 4
Period: 64
Course ID: 0516101
Course Introduction:
This is a required subject for the major of bioengineering, food science and engineering and tobaco engineering which includes 16 experiments related with the subjects of microbiology and biochemistry. It will be opened in the fourth semester. The aim of the subject was making the students understand well of the theories of the subjects, master the basic operation skills and construct strong bases for the study of the other major subjects.
Biochemistry B
Opening Unit: College of Food and Bioengineering
Credits: 4
Period: 64
Course ID: 0513105
Course Introduction:
The aim of the subject was making the students master the basic theories and knowledges of the following, the structures, characteristics and functions of biological big moleculars such as proteins, enzymes and nucleotides, the synthesis of precursors for the biological big moleculars, the restoration, transmission and expression of genetic information. At the same time the students could master the experimental theories and operating skills of biochemical seperation, making, analysis and identification technology which could construct strong bases for their study of the major subjects.
