1.課程目標 (Course Objectives):讓學生瞭解市面上約有95%食品於加工時有加入食品添加物，其目的為防止食品於保存期間不受生物或化學反應而發生腐敗, 或改善食品品質(即食品質地、 色香味、 營養、 熱量等)。 亦講解其添加與食品成分如何產生效果之生物或化學反應及其可能對人體(動物)有負面之影響。
2.課程內涵 (Course Contents):本課程介紹常見食品添加物的種類、特性與功能，以及其對食品的影響。內容包括添加物概論、作用原理、安全性以及世界各國的管理法規等。讓學生進一步正確使用食品添加物防止食品發生腐敗，改善食品品質或增加食品色澤、香味、口感及營養價值等。

1. Course Objectives: Let students understand that about 95% of food on the market are added with food additives during processing. The purpose is to prevent food from being corroded during the shelf life due to biological or chemical reactions, or to improve food quality (i.e., food quality, color, aroma, nutrition, heat, etc.). It also explains the biological or chemical reactions of its addition and how food ingredients can produce effects and its possible negative effects on humans (animals).
2. Course Contents: This course introduces the types, characteristics and functions of common food additives, as well as their impact on food. The content includes the summary of additives, the principle of action, safety, and management regulations of countries around the world. Let students further use food additives correctly to prevent food deterioration, improve food quality or increase food color, fragrance, taste and nutritional value, etc.

讓學生瞭解市面上約有95%食品於加工時有加入食品添加物，其目的為防止食品於保存期間不受生物或化學反應而發生腐敗, 或改善食品品質(即食品質地、 色香味、 營養、 熱量等)。 亦講解其添加與食品成分如何產生效果之生物或化學反應及其可能對人體(動物)有負面之影響。

Let students understand that about 95% of food on the market have food additives added during processing, and the purpose is to prevent food from being corroded during the shelf life due to biological or chemical reactions, or to improve food quality (i.e., food quality, color, aroma, nutrition, heat, etc.). It also explains the biological or chemical reactions of its addition and how food ingredients can produce effects and its possible negative effects on humans (animals).

食用食品添加物(第四版)，陳建元校訂，華格那圖書出版有限公司。

Edible Food Additives (Fourth Edition), proofread by Chen Jianyuan, Huagena Book Publishing Co., Ltd.