學生於修課後能瞭解當今食品安全常用的技術原理與適合之應用層面，了解樣品與分析物該使用何種層析系統如氣相層析儀或液相層析儀搭配適當的游離源及質量分析器進行分析，並說明質譜分析品質保證之標準，期望學生能抓住相關文獻或演說中有關食品安全及質譜技術之重要論點。 1. Enabling the students to learn the principles of mass spectrometry, to evaluate the adaptability and the necessity of this technique to certain food safety studies 2. To understand the importance and knowledge of unbiased evaluation of distribution of contaminants in food. 3. Offering a problem-based approach to analytical quality assurance

Textbook:
1.Mass Spectrometry: A Textbook, Gross, Jürgen H, Springer, 2017 (e-book available)

Reference:
1. Mass Spectrometry: Principles and Applications 3rd Ed., Edmond de Hoffmann and Vincent Stroobant, John Wiley & Sons Ltd, 2007
2.Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis, Mu Naushad, Mohammad Rizwan Khan, Taylor & Francis Group, LLC, 2014 (e-book available)
3.Practical Gas Chromatography: A Comprehensive Reference, Katja Dettmer-Wilde and Werner Engewald, by Springer-Verlag Berlin Heidelberg, 2014 (e-book available)