課程資訊
課程名稱
食品安全
Food Safety 
開課學期
103-1 
授課對象
公共衛生學院  環境衛生研究所  
授課教師
陳家揚 
課號
EH5015 
課程識別碼
844EU1230 
班次
 
學分
全/半年
半年 
必/選修
選修 
上課時間
星期一7,8(14:20~16:20) 
上課地點
公衛208 
備註
本課程以英語授課。
總人數上限:25人 
Ceiba 課程網頁
http://ceiba.ntu.edu.tw/1031FoodSafety 
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
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. 
預期每週課後學習時數
 
Office Hours
每週二 15:30~16:30 
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. 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. 
評量方式
(僅供參考)
 
No.
項目
百分比
說明
1. 
期中考 (mid-term exam) 
50% 
 
2. 
期末考 (final exam) 
50% 
 
 
課程進度
週次
日期
單元主題
第1週
2014/09/15  Overview and trends in food safety 
第2週
2014/09/22  Methods of food preservation and preventive measures for food safety 
第3週
2014/09/29  Foodborne infectious and microbial agents: bacterial pathogens and viruses 
第4週
2014/10/06  Natural toxins in animal and plant foodstuffs: prions, shellfish toxins, and phytotoxins 
第5週
2014/10/13  Toxins from fungi: mycotoxins and mushrooms 
第6週
2014/10/20  Pesticide residues in food 
第7週
2014/10/27  Food contaminants from industrial wastes: heavy metals, polychlorinated biphenyls and dioxins 
第8週
2014/11/03  Toxicants formed during food production and processing: polycyclic aromatic hydrocarbons, nitrates, nitrites, and N-nitrosamines 
第9週
2014/11/10  Mid-term Exam 
第10週
2014/11/17  Food additives 
第11週
2014/11/24  Veterinary medicine residues and resistant pathogens 
第12週
2014/12/01  Migration of chemicals from food packing and detergents 
第13週
2014/12/08  Potential health effects of genetically modified food and organisms 
第14週
2014/12/15  Laboratory methods for food safety 
第15週
2014/12/22  Food labeling management 
第16週
2014/12/29  Risk assessment and hazard analysis of foods: HACCP and risk analysis 
第17週
2015/01/05  The international regulation and safety management: Codex general standards and the farm-to-fork management 
第18週
2015/01/12  Final Exam