111年第2學期-3114 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

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.

基本資料

必修課，學分數：0-2
上課時間：一/3,4[A106]
修課班級：共必修1-4
修課年級：1年級以上
選課備註：英語授課，食科系不得選修

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