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課程名稱 |
食品衛生與安全
Food Sanitation and Safety |
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開課學期 |
108-1 |
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授課對象 |
公共衛生學院 食品安全與健康研究所 |
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授課教師 |
陳家揚 |
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課號 |
Ifsh7007 |
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課程識別碼 |
851 M1070 |
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班次 |
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學分 |
2.0 |
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全/半年 |
半年 |
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必/選修 |
必修 |
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上課時間 |
星期一8,9(15:30~17:20) |
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上課地點 |
公衛213 |
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備註 |
與陳玟伶合授
總人數上限：40人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1081Ifsh7007_Safe |
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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 |
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. |
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預期每週課後學習時數 |
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Office Hours |
另約時間 |
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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. |
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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. |
期末考 (final exam) |
37% |
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2. |
期中考 (mid-term exam) |
33% |
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3. |
課堂討論 |
30% |
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週次 |
日期 |
單元主題 |
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第1週 |
2019/09/09 |
Chapter 1: Introduction to Course and Preventive Controls (CY) |
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第2週 |
2019/09/16 |
Foodborne infectious and microbial agents: bacterial pathogens and viruses (WL) |
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第3週 |
2019/09/23 |
ASPPH + TPHA (No Class) |
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第4週 |
2019/09/30 |
Natural toxins in animal and plant foodstuffs: prions, shellfish toxins, and phytotoxins (WL) |
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第5週 |
2019/10/07 |
Pesticide residues in food (WL) |
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第6週 |
2019/10/14 |
Food contaminants from industrial wastes: heavy metals, polychlorinated biphenyls and dioxins (WL) |
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第7週 |
2019/10/21 |
Toxicants formed during food production and processing: polycyclic aromatic hydrocarbons, nitrates, nitrites, and N-nitrosamines (WL) |
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第8週 |
2019/10/28 |
Chapter 2: Food Safety Plan Overview; Chapter 3: Good Manufacturing Practices and Other Pre Requisite Programs (CY) |
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第9週 |
2019/11/04 |
Mid-term Exam |
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第10週 |
2019/11/11 |
Chapter 4: Biological Food Safety Hazards; Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards (CY) |
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第11週 |
2019/11/18 |
Chapter 6: Preliminary Steps in Developing a Food Safety Plan; Chapter 7: Resources for Preparing Food Safety Plans (CY) |
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第12週 |
2019/11/25 |
Chapter 8: Hazard Analysis and Preventive Controls Determination (CY) |
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第13週 |
2019/12/02 |
Chapter 9: Process Preventive Controls (CY) |
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第14週 |
2019/12/09 |
Chapter 10: Food Allergen Preventive Controls; Chapter 11: Sanitation Preventive Controls (CY) |
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第15週 |
2019/12/16 |
Chapter 12: Supply-Chain Preventive Controls; Chapter 13: Verification and Validation Procedures (CY) |
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第16週 |
2019/12/23 |
Chapter 14: Record-Keeping Procedures; Chapter 15: Recall Plan (CY) |
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第17週 |
2019/12/30 |
Chapter 16: Regulation overview – cGMP, Hazard Analysis, and Risk – Based Preventive Controls for Human Food (CY) |
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第18週 |
2020/01/06 |
Final Exam |
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