|
課程名稱 |
食品衛生與安全
Food Sanitation and Safety |
|
開課學期 |
110-1 |
|
授課對象 |
公共衛生學院 食品安全與健康研究所 |
|
授課教師 |
陳玟伶 |
|
課號 |
Ifsh7007 |
|
課程識別碼 |
851 M1070 |
|
班次 |
|
|
學分 |
2.0 |
|
全/半年 |
半年 |
|
必/選修 |
必修 |
|
上課時間 |
星期一8,9(15:30~17:20) |
|
上課地點 |
公衛210 |
|
備註 |
與王如邦合授
總人數上限：25人 |
|
|
|
|
課程簡介影片 |
|
|
核心能力關聯 |
核心能力與課程規劃關聯圖 |
|
課程大綱
|
|
為確保您我的權利,請尊重智慧財產權及不得非法影印
|
|
課程概述 |
本課程為食安所必修，公衛碩士學程領域必修，農化系選修，環職所選修。
隨著糧食生產的國際化，食品衛生與安全成為全球議題。本課程包含諸多相關重要面向，例如天然毒素，環境污染物，新興食安議題（例如基因改造食品，普利昂病，國際法規等）。
本課程使用英文教材、中文授課。生理學、微生物學、有機化學為修習本課程之必要知識。
Food sanitation and 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 Chinese with materials in English, and backgrounds in physiology, microbiology, and organic chemistry are prerequisites. |
|
課程目標 |
修課學生能了解重要之食品衛生安全議題，且對於媒體網路之相關訊息具有判斷正確性之能力。
Students will get an overview on important issues of food sanitation and safety, and should be able to judge the correctness of information from media/Internet. |
|
課程要求 |
修課學生應預習課程教材，且建議閱讀教科書相關主題，以完全了解授課內容。學期成績將依據期中考、期末考、課堂參與討論等表現而定。
Students are expected to preview the course material before-class and are advised to read relating topics in 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 |
|
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. |
|
參考書目 |
1. Singh, Ram Lakhan, and Sukanta Mondal. Food Safety and Human Health / Edited by Ram Lakhan Singh, Sukanta Mondal. London, United Kingdom: Academic Press, an imprint of Elsevier, 2019. Print. ISBN: 9780128163344 (electronic book)
2. Nicoli, Maria Cristina. Shelf Life Assessment of Food / Edited by Maria Cristina Nicoli. Hoboken: CRC Press, 2012. Print. ISBN: 9781439846032 (electronic book)
3. FAO and WHO. 2019 Codex Alimentarius Commission-Procedure Manual, 27th Edition. Section VI: Risk analysis, Appendix: General Decisions of the Commission. |
|
評量方式
(僅供參考) |
|
No. |
項目 |
百分比 |
說明 |
|
1. |
期中考 |
40% |
|
2. |
期末考 |
40% |
|
3. |
課堂參與討論、練習、作業 |
20% |
|
|
|
週次 |
日期 |
單元主題 |
|
第1週 |
09/27 |
Overview and definitions (Chen)
Veterinary medicine residues and resistant pathogens (Chen) |
|
第2週 |
10/04 |
Pesticide residues in food (Chen) |
|
第3週 |
10/11 |
National holiday |
|
第4週 |
10/18 |
Food additives (Chen) |
|
第5週 |
10/25 |
Natural toxins in animal and plant foodstuffs: prions, shellfish toxins, and phytotoxins (Chen) |
|
第6週 |
11/01 |
Food contaminants from industrial wastes: heavy metals, polychlorinated biphenyls and dioxins (Chen) |
|
第7週 |
11/08 |
Toxicants formed during food production and processing: polycyclic aromatic hydrocarbons, nitrates, nitrites, and N-nitrosamines (Chen) |
|
第8週 |
11/15 |
Mid-term Exam (Chen) |
|
第9週 |
11/22 |
Foodborne infectious and microbial agents: bacterial pathogens and viruses (Wang) |
|
第10週 |
11/29 |
Potential health effects of genetically modified food and organisms (Wang) |
|
第11週 |
12/06 |
Laboratory methods for food sanitation and safety (Wang) |
|
第12週 |
12/13 |
Food labeling management and shelf life assessment (Wang) |
|
第13週 |
12/20 |
Risk assessment and hazard analysis of foods: HACCP and risk analysis (Wang) |
|
第14週 |
12/27 |
The international regulation and safety management: Codex general standards and the farm-to-fork management (Wang) |
|
第15週 |
01/03 |
Food safety management in practice: Current issues and challenges in areas of the
global food supply chain-post pandemic and case studies (Wang) |
|
第16週 |
01/10 |
Final Exam (Wang) |
|