食品風險分析包含風險管理、評估與溝通。是針對食品汙染物對於民眾健康影響之風險分級、技術評估與關鍵團體達成協議的過程。爰此，本課程設計包含:(1)風險管理；(2)風險評估；(3)風險溝通之概述。各部份分別包含講授與小組演練與討論，期透過小組資料搜尋、文章閱讀與討論，強化其對於課程的吸收與活用。

Food risk analysis encompasses risk management, assessment and communication. It is a process of reaching an agreement with key groups on risk classification, technical assessment and key groups regarding the impact of food contaminants on public health. Therefore, this course is designed to include: (1) Risk Management; (2) Risk Assessment; (3) Overview of Risk Communication. Each part includes lectures and group exercises and discussions respectively. Through group information search, article reading and discussion, students can strengthen their absorption and application of the course.

1.FAO,WHO(2006) food safety risk analysis: A guide for national food safety authorities
2.許惠悰(2003) 風險評估與風險管理，新文京出版社
3.陳彩稚(2011) 企業風險管理，前程出版社
4.顏國欽‧黃文哲‧蔡永祥‧杜平悳‧謝秋蘭‧徐慶琳‧廖俊旺‧周濟眾‧林金源‧徐錫樑‧王苑春‧陳健人‧鄭揚凱‧林信堂‧許輔‧周志輝(2010) 最新食品衛生安全學，藝軒圖書出版社 (Ch12~Ch15)

1.FAO,WHO(2006) food safety risk analysis: A guide for national food safety authorities
2. Xu Huiteng (2003) Risk Assessment and Risk Management, Xin Wenjing Publishing House
3. Chen Caizhi (2011) Enterprise Risk Management, Qiancheng Publishing House
4. Yan Guoqin‧Huang Wenzhe‧Cai Yongxiang‧Du Pingxi‧Xie Qiulan‧Xu Qinglin‧Liao Junwang‧Zhou Jizhong‧Lin Jinyuan‧Xu Xiliang‧Wang Yuanchun‧Chen Jianren‧Zheng Yangkai‧Lin Xintang‧Xu Fu‧Zhou Zhihui (2010) The latest food hygiene and safety science, Yixuan Books Publishing House (Ch12~Ch15)