基因改造食品來自經基因重組或編修之生物與其製品，一方面背負改善食物質量、醫療保健、生物複育等重大的期待；一方面也因改造生物背後隱含的健康、經貿、倫理、道德、社會與生態問題而多受責難。本課程提供修習者瞭解基因改造之理論與實作、檢驗與安全性評估、基因改造食品現況與其背負之期望與爭議、各國管理與監督機制，以及基改食品的未來。

Genetically modified foods come from genetically recombined or modified organisms and their products. On the one hand, they bear great expectations for improving food quality, medical care, and biological restoration. On the other hand, they are often criticized because of the health, economic and trade, ethical, moral, social, and ecological issues behind modified organisms. This course provides students with an understanding of the theory and practice of genetic modification, testing and safety assessment, the current status of genetically modified foods and the expectations and controversies they bear, the management and supervision mechanisms of various countries, and the future of genetically modified foods.

基因轉殖食品之定義與分類、基因轉殖技術、基因改造生物操作實例、基改食品之過去與現況、基因改造食品分類與應用層次、基改食品的檢驗分析、基改食品的標示與管理、基改食品之爭議、基改食品之前景

Definition and classification of genetically modified foods, genetic modification technology, examples of genetically modified organisms operating, past and present status of genetically modified foods, classification and application levels of genetically modified foods, inspection and analysis of genetically modified foods, labeling and management of genetically modified foods, controversy over genetically modified foods, prospects of genetically modified foods

基因轉殖食品 2002年初版 殷麗君等編著 五南出版社

Genetically modified foods, first published in 2002, edited by Yin Lijun and others, Wunan Publishing House