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課程名稱 |
食品安全
Food Safety |
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開課學期 |
103-1 |
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授課對象 |
公共衛生學院 環境衛生研究所 |
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授課教師 |
陳家揚 |
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課號 |
EH5015 |
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課程識別碼 |
844EU1230 |
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班次 |
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學分 |
2 |
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全/半年 |
半年 |
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必/選修 |
選修 |
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上課時間 |
星期一7,8(14:20~16:20) |
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上課地點 |
公衛208 |
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備註 |
本課程以英語授課。
總人數上限：25人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1031FoodSafety |
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課程簡介影片 |
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核心能力關聯 |
核心能力與課程規劃關聯圖 |
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課程大綱
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課程概述 |
Food safety is a global issue because of the increasing internationalization of food production. This course will cover important aspects of natural toxins, environmental pollutants, and emerging issues (such as genetically modified foods, prion diseases, and international regulations).
This course will be lectured in English, and backgrounds in physiology, microbiology, and organic chemistry are prerequisites. |
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課程目標 |
Students will get an overview on important issues of food safety and should be able to judge the correctness of information from media/Internet. |
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課程要求 |
This course will be lectured in English. Students are expected to preview the course material before-class and is advised to read relating topics in the textbooks to fully understand the course content. The score will base on the performance of the mid-term and final exams. Students are encouraged to discuss in English during class. |
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預期每週課後學習時數 |
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Office Hours |
每週二 15:30~16:30 |
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指定閱讀 |
1. Food Safety: Contaminants and Toxins, edited by J.P. D’
Mello, CAB International, 2003, ISBN: 0851996078.
2. Food Safety: Theory and Practice, P.L. Knechtges, Jones & Bartlett Learning, 2012, ISBN: 0763785563. |
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參考書目 |
1. Introduction to Food Toxicology, 2nd Ed., T. Shibamoto and L. Bjeldanes,
Academic Press, 2009, ISBN: 0123742862.
2. Food Chemical Safety: Contaminants, edited by D. Watson, CRC Press, May
2001, ISBN: 0849312108.
3. Food Safety: A Practical and Case Study Approach, edited by Anna McElhatton
and Richard J. Marshall, Springer, 2007, e-ISBN: 0-387-33957-4.
http://dx.doi.org/10.1007/978-0-387-33957-3
4. Food Sanitation and Safety (in Chinese), 2nd Ed. edited by D.-F. Hwang,
Wagner Co., 2013 ISBN: 978-986-5828-35-6 (食品衛生與安全，二版，黃登福總校閱，華格
那企業出版）。
5. Food Safety: the Science of Keeping Food Safe, Ian Shaw, Wiley-Blackwell,
2013, ISBN: 978-1-4443-3722-8. http://site.ebrary.com/lib/ntu/Doc?id=10605311 |
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評量方式
(僅供參考) |
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No. |
項目 |
百分比 |
說明 |
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1. |
期中考 (mid-term exam) |
50% |
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2. |
期末考 (final exam) |
50% |
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週次 |
日期 |
單元主題 |
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第1週 |
2014/09/15 |
Overview and trends in food safety |
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第2週 |
2014/09/22 |
Methods of food preservation and preventive measures for food safety |
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第3週 |
2014/09/29 |
Foodborne infectious and microbial agents: bacterial pathogens and viruses |
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第4週 |
2014/10/06 |
Natural toxins in animal and plant foodstuffs: prions, shellfish toxins, and phytotoxins |
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第5週 |
2014/10/13 |
Toxins from fungi: mycotoxins and mushrooms |
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第6週 |
2014/10/20 |
Pesticide residues in food |
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第7週 |
2014/10/27 |
Food contaminants from industrial wastes: heavy metals, polychlorinated biphenyls and dioxins |
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第8週 |
2014/11/03 |
Toxicants formed during food production and processing: polycyclic aromatic hydrocarbons, nitrates, nitrites, and N-nitrosamines |
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第9週 |
2014/11/10 |
Mid-term Exam |
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第10週 |
2014/11/17 |
Food additives |
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第11週 |
2014/11/24 |
Veterinary medicine residues and resistant pathogens |
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第12週 |
2014/12/01 |
Migration of chemicals from food packing and detergents |
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第13週 |
2014/12/08 |
Potential health effects of genetically modified food and organisms |
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第14週 |
2014/12/15 |
Laboratory methods for food safety |
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第15週 |
2014/12/22 |
Food labeling management |
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第16週 |
2014/12/29 |
Risk assessment and hazard analysis of foods: HACCP and risk analysis |
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第17週 |
2015/01/05 |
The international regulation and safety management: Codex general standards and the farm-to-fork management |
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第18週 |
2015/01/12 |
Final Exam |
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