週次 |
日期 |
單元主題 |
第1週 |
2/19 |
Introduction |
第2週 |
2/26 |
Microbiological aspects of food safety |
第3週 |
3/04 |
Microbiological aspects of food safety |
第4週 |
3/11 |
Microbiological aspects of food safety |
第5週 |
3/18 |
Mycotoxins |
第6週 |
3/25 |
Natural occurring toxicants |
第7週 |
4/01 |
Unintentional adulterants |
第8週 |
4/08 |
Intentional adulterants |
第9週 |
4/15 |
Pesticides and their regulation |
第10週 |
4/22 |
Mid-term Exam |
第11週 |
4/29 |
Hazard analysis critical control point |
第12週 |
5/06 |
Food regulations |
第13週 |
5/13 |
Health food regulations |
第14週 |
5/20 |
Hygiene and safety of foods |
第15週 |
5/27 |
Process-induced toxins |
第16週 |
6/03 |
Food safety assessment and Good laboratory practice |
第17週 |
6/10 |
Genetically Modified Organisms (GMO):regulation and detection |
第18週 |
6/17 |
Final Exam |