週次 |
日期 |
單元主題 |
第1週 |
2/17 |
Introduction |
第2週 |
2/24 |
Microbiological aspects of food safety (1) |
第3週 |
3/03 |
Microbiological aspects of food safety (2) |
第4週 |
3/10 |
Microbiological aspects of food safety (3) |
第5週 |
3/17 |
Mycotoxins |
第6週 |
3/24 |
Natural occurring toxicants |
第7週 |
3/31 |
Intentional adulterants |
第8週 |
4/07 |
Unintentional adulterants |
第9週 |
4/14 |
Pesticides and their regulation |
第10週 |
4/21 |
Hazard analysis critical control point |
第11週 |
4/28 |
Food regulations |
第12週 |
5/05 |
Mid-term Exam |
第13週 |
5/12 |
Health food regulations |
第14週 |
5/19 |
Food poisoning and its control |
第15週 |
5/26 |
Food safety assessment and Good laboratory practice |
第16週 |
6/02 |
Genetically Modified Organisms (GMO):regulation and detection |
第17週 |
6/09 |
Process-induced toxins |
第18週 |
6/16 |
Final Exam |