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 includes risk management, evaluation and communication. It is a process of risk grading, technical assessment and key groups that have affected food pollutants on the health of the people.包The design of this course includes: (1) risk management; (2) risk assessment; (3) overview of risk communication. All parts include lectures and group drills, respectively, and periodically through group information search, article reading and discussion, to strengthen their absorption and use of the course.
本課程為三學分，涵蓋下列課題：免疫系統之成員與角色介紹、抗體與B細胞、T細胞與抗原辨認、B細胞與T細胞發育、B細胞與T細胞於後天免疫所擔任任務(包含補體系統)、身體對感染之防禦、防禦之失敗、免疫過度反應、自體免疫疾病，最後為免疫系統之操控。其中將穿插以Kuby與Janeway兩本參考書中較新且有趣之免疫發現與實驗內容。
This course is three credits, covering the following topics: members of the immune system and character introduction, antibody and B cells, T cells and antigen recognition, B cells and T cell development, B cells and T cells are assigned by the acquired immune (including supplement body body System), the body's defense, defect failure, excessive reactions of immune, and autoimmune diseases, and finally manipulation of the immune system. Among them, the two reference books of Kuby and Janeway will be interspersed with new and interesting immune discovery and experimental content.
主要參考書:
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)
Main reference books:
1.fao, WHO (2006) FOOD SAFETY RISK Analysis: A Guide for National Food Safety Authorities
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2. Xu Huiyi (2003) risk assessment and risk management, Xinwenjing Press
3. Chen Caizi (2011) Enterprise Risk Management, Forecast Press
4. Yan Guoqin ‧ Huang Wenzhe ‧ Cai Yongxiang ‧ Du Ping ‧ Xie Qiulan ‧ Liao Junwang ‧ Zhou Jizhong ‧ Xu Xiliang ‧ Wang Yuanchun ‧ Zheng Yangkai ‧ Xu Fu ‧ Zhou Zhihui (2010) The latest food health and safety science, Yixuan Book Books Publishing House (CH12 ~ CH15)
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席出席 Attend |
20 | |
| 課程參與課程參與 Curriculum |
20 | |
| 報告報告 report |
20 | |
| 期中考期中考 Secondary entrance examination |
20 | |
| 期末考期末考 Final exam |
20 |
