使學生了解如何進行食品風險評估，包括了解風險評估的四個分析步驟，分別為危害物質鑑定、危害特徵描述、暴露評估及風險特徵描述，其中危害物質鑑定，係能辨識食品中對健康造成負面影響之生物性、物理性及化學性因子；危害特徵描述係針對可能造成不良健康效應之因子，進行定性或定量評估，例如經由劑量-反應評估，評估每日容許攝取量、每日容忍攝取量或致癌風險；暴露評估係經由食物攝取量，評估遭受危害因子的可能暴露量；風險特徵描述則就上述步驟的結果，彙整估算風險。此外，本課程另以實際案例作為教學的範例及討論的對象，並輔以目前常用之食品風險評估軟體，使學生能充分熟悉風險分析的執行方式，讓學生能掌握食品風險評估的重點。

Let students understand how to conduct food risk assessment, including understanding the four analysis steps of risk assessment, namely hazardous substance identification, hazard characterization, exposure assessment and risk characterization. Hazardous substance identification is the ability to identify biological, physical and chemical factors in food that have negative impacts on health; hazard characterization is for Factors that may cause adverse health effects are assessed qualitatively or quantitatively, such as through dose-response assessment, to assess the daily allowable intake, daily tolerable intake, or cancer risk; exposure assessment is to assess the possible exposure to hazardous factors through food intake; risk characterization is to compile the estimated risk based on the results of the above steps. In addition, this course also uses actual cases as teaching examples and discussion objects, and is supplemented by currently commonly used food risk assessment software, so that students can become fully familiar with the execution methods of risk analysis and master the key points of food risk assessment.

風險評估與風險管理 許惠悰編著 新文京出版社

Risk Assessment and Risk Management Edited by Xu Huitai New Bunkyo Publishing House