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課程名稱 |
食品安全
Food Safety |
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開課學期 |
112-1 |
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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 |
吳焜裕 |
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課號 |
IFSH5001 |
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課程識別碼 |
851 U0010 |
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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 |
選修 |
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上課時間 |
星期二8,9(15:30~17:20) |
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上課地點 |
公衛209 |
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備註 |
與羅宇軒、盧冠宏合授
總人數上限：24人 |
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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 |
The first course is designed to introduce fundamental concepts of food safety for profession and non-profession in food-related industries and to prepare for those to take the qualification exam of the public health profession. Since there were a series of food illegal adulterations in Taiwan several years ago, food safety has been the most concerned issue to the general public. To begin with, we will introduce the potential associations of the top 10 cancer incidences and common chronic diseases with potential hazards in foods in Taiwan, a variety of hazards in foods, definition of food safety and regulations setting, tools for food safety management, and the comparison of the food safety bureaucracy of Taiwan with international systems. |
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課程目標 |
Students registered for this course will learn the objective of food safety is to prevent food-borne diseases to protect from adverse effects, and food safety is a critical issue in public health and preventive medicine, not just in food-related industries. |
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課程要求 |
Welcome those completed fundamental courses in public health and related science courses to register, especially, Junior, senior, and graduate students |
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預期每週課後學習時數 |
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Office Hours |
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指定閱讀 |
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參考書目 |
1.The National Academies of Sciences, Engineering, and Medicine. Enhancing Food Safety: The Role of the Food and Drug.Administration (2010), the National Academies Press. This book is available at http://nap.edu/12892.
2.I-Jen Wang, Chu-Chih Chen, Chang-Chuan Chan, Paul-Chung Chen, Kuen-Yuh Wu*. A hierarchical Bayesian approach for risk assessment of melamine in infant formula based on cases of related nephrolithiasis in children. Food Additives and Contaminants A, 2011, 28(4):384-395.
3.Charlene Wu, Hsin-Chang Chen, Su-Ting Chen, Su-Yin Chiang, Kuen-Yuh Wu*.Elevation in and persistence of multiple urinary biomarkers indicative of oxidative DNA stress and inflammation: Toxicological implications of maleic acid consumption using a rat model. PLoS One. 2017 Oct 26;12(10).
4.Chih-Chun Jean Huang, Chia-Fang Wu, Wei-Chung Shih, Yu-Syuan Luo, Ming-Feng Chen, Chien-Ming Li, Saou-Hsing Liou, Wen-Sheng Chung, Su-Yin Chiang, Kuen-Yuh Wu*. Potential Association of Urinary N7?(2-Carbamoyl-2-hydroxyethyl) Guanine with Dietary Acrylamide Intake of Smokers and Nonsmokers. Chemical Research in Toxicology. 2015, 28, 43-50.
5.Yung-Lin Chu, Dalaijamts Chimeddulam, Lee-Yan Sheen, Kuen-Yuh Wu*. Probabilistic Risk Assessment of Exposures to Leucomalachite Green Residues from Fish Products. Food and Chemical Toxicology, 2013, 62, 770-6.
6.Chu-Chih Chen, Yin-Han Wang, and Kuen-Yuh Wu* Consumption of Bovine Spongiform Encephalopathy (BSE) Contaminated Beef and the Risk of Variant Creutzfeldt-Jakob Disease. Risk Analysis, 2013, 33(11),1958-68.
7.Li-Ching Shen, Su-Ying Chiang, Ming-Huan Lin, Wen-Sheng Chung*, Kuen-Yuh Wu*. In Vivo Formation of N7-guanine DNA adduct by Safrole 2',3'-oxide in Mice. Toxicology Letters,2012, 213:309-315.
8.En-Hsuan Lu, Shao-Zu Huang, Ting-Hung Yu, Su-Yin Chiang, Kuen-Yuh Wu*. Systematic probabilistic risk assessment of pesticide residues in tea leaves. Chemosphere; 247, 2020. |
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評量方式
(僅供參考) |
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