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課程名稱 |
食品安全
FOOD SAFETY |
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開課學期 |
97-2 |
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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 |
星期二1,2(8:10~10:00) |
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上課地點 |
公衛213 |
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備註 |
本課程以英語授課。
總人數上限：30人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/972foodsafety |
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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 issues 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 based on the performance of the mid-term and final exams. Students are encouraged to discuss in English on class. |
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預期每週課後學習時數 |
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Office Hours |
每週一 15:30~16:30 |
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參考書目 |
1. Food Safety: Contaminants and Toxins, edited by J.P. D’
Mello, CAB International, July 2003, ISBN: 0851996078.
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 |
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指定閱讀 |
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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 |
2/17 |
Plant toxins and human health |
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第2週 |
2/24 |
Methods of food preservation and preventive measures for food safety |
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第3週 |
3/3 |
Bacterial pathogens and toxins in foodborne diseases |
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第4週 |
3/10 |
Prion diseases and foodborne viruses |
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第5週 |
3/17 |
Shellfish toxins |
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第6週 |
3/24 |
Mycotoxins |
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第7週 |
3/31 |
Pesticide residues |
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第8週 |
4/7 |
Polychlorinated biphenyls and dioxins |
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第9週 |
4/14 |
Mid-term Exam |
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第10週 |
4/21 |
Polycyclic aromatic hydrocarbons in diverse food |
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第11週 |
4/28 |
Heavy metals |
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第12週 |
5/5 |
Dietary nitrates, nitrites, and N-nitroso compounds |
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第13週 |
5/12 |
Adverse effects of food additives |
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第14週 |
5/19 |
Veterinary medicine residues and resistant pathogens |
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第15週 |
5/26 |
Migration of chemicals from food packing |
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第16週 |
6/2 |
Potential health effects of genetically modified food and organisms |
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第17週 |
6/9 |
HACCP and risk assessment; the international regulation: Codex general standards |
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第18週 |
6/16 |
Final Exam |
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