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.

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