111年第1學期-3116 自然:看新聞學食安 課程資訊

評分方式

評分項目 配分比例 說明
Mid-term 30
Final-term 30
Class attendance rate 40

選課分析

本課程名額為 80人,已有70 人選讀,尚餘名額10人。


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授課教師

謝陸盛

教育目標

Food safety issues draw everyone's attentions recently. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and so on. By discussing practical examples of incidents, the course will provide basic knowledge for non-food science students.

課程資訊

參考書目

1. Food Safety: The Science of Keeping Food Safe, edited by Ian C. Shaw, 2012, published by Wiley-Blackwell.
2. Practical Food Safety: Contemporary Issues and Future Directions, edited by Rajeev Bhat and Kalmia E. Kniel, 2014, published by Wiley-Blackwell.
3. Genetically Modified Food, edited by Noel Merino, 2014, published by Greenhaven Press.
4. 餐飲安全衛生,文長安,2016,華立圖書
5. 食品安全衛生管理法之理論與實務,邱錦添與李根永,2017,元照出版社

開課紀錄

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