應用有機、分析、物理及化學方法探討食品成分之生理保健機能與其作用機制Apply organic, analytical, physical and chemical methods to explore the physiological health functions and action mechanisms of food ingredients
1.概述食品衛生安全
2.食品中之天然毒素
3.食品中毒微生物
4.黴菌毒素
5.食品添加物之安全性
6.食品中之環境污染物
7.食品成分對免疫系統之危害
8.食品安全之評估
1. Overview of food hygiene and safety
2. Natural toxins in food
3. Food poisoning microorganisms
4. Mycotoxins
5. Safety of food additives
6. Environmental pollutants in food
7. The harm of food ingredients to the immune system
8. Food safety assessment
1.自編講義
2.食品衛生安全學
1. Self-compiled handouts
2. Food Hygiene and Safety
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 報告報告 report |
70 | |
| 上課情形上課情形 Class situation |
30 | 出席、提問、答覆 |
