課程資訊
課程名稱
食品安全
Food Safety 
開課學期
106-1 
授課對象
公共衛生學院  公共衛生學系  
授課教師
陳家揚 
課號
EH5015 
課程識別碼
844 U1230 
班次
 
學分
2.0 
全/半年
半年 
必/選修
選修 
上課時間
星期一8,9(15:30~17:20) 
上課地點
公衛212 
備註
與邱振源合授
限學士班三年級以上
總人數上限:50人 
Ceiba 課程網頁
http://ceiba.ntu.edu.tw/1061EH5015_SafeFood 
課程簡介影片
 
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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. 

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. 
課程要求
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, in addition to the involvement of in-class discussions. 
預期每週課後學習時數
 
Office Hours
另約時間 
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 
指定閱讀
1. Preventive Controls for Human Food Participant Manual, First Edition, 2016, Food Safety Preventive Controls Alliance.
2. Food Safety: Contaminants and Toxins, edited by J.P. D’
Mello, CAB International, 2003, ISBN: 0851996078.
3. Food Safety: Theory and Practice, P.L. Knechtges, Jones & Bartlett Learning, 2012, ISBN: 0763785563. 
評量方式
(僅供參考)
 
No.
項目
百分比
說明
1. 
期末考 (final exam) 
37% 
 
2. 
期中考 (mid-term exam) 
33% 
 
3. 
課堂討論 
30% 
 
 
課程進度
週次
日期
單元主題
第1週
09/11  Chapter 1: Introduction to Course and Preventive Controls (陳) 
第2週
09/18  Foodborne infectious and microbial agents: bacterial pathogens and viruses (邱) 
第3週
09/25  Natural toxins in animal and plant foodstuffs: prions, shellfish toxins, and phytotoxins (邱) 
第4週
09/30  Pesticide residues in food (邱) (補國慶日10/9調休) 
第5週
10/02  Food contaminants from industrial wastes: heavy metals, polychlorinated biphenyls and dioxins (邱) 
第6週
10/16  Chapter 2: Food Safety Plan Overview; Chapter 3: Good Manufacturing Practices and Other Pre Requisite Programs (陳) 
第7週
10/23  Chapter 4: Biological Food Safety Hazards; Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards (陳) 
第8週
10/30  Chapter 6: Preliminary Steps in Developing a Food Safety Plan; Chapter 7: Resources for Preparing Food Safety Plans (陳) 
第9週
11/06  Mid-term Exam 
第10週
11/13  No class 
第11週
11/20  Chapter 8: Hazard Analysis and Preventive Controls Determination
Discussions on Hazard Analysis with reference to Exercise Workbook (till 17:45) (陳) 
第12週
11/27  Chapter 9: Process Preventive Controls (till 17:45) (陳) 
第13週
12/04  Chapter 10: Food Allergen Preventive Controls; Chapter 11: Sanitation Preventive Controls (till 17:45) (陳) 
第14週
12/11  Chapter 12: Supply-Chain Preventive Controls; Chapter 13: Verification and Validation Procedures (till 17:45) (陳) 
第15週
12/18  Chapter 14: Record-Keeping Procedures; Chapter 15: Recall Plan (陳) 
第16週
12/25  Chapter 16: Regulation overview – cGMP, Hazard Analysis, and Risk – Based Preventive Controls for Human Food + Exercise Revision (陳) 
第17週
2018/01/01  元旦(無課) 
第18週
2018/01/08  Final Exam