Home
食品科學系
course information of 109 - 1 | 2234 Lecture of Food Risk Communication Practice(食品風險溝通實務講座)

2234 - 食品風險溝通實務講座 Lecture of Food Risk Communication Practice


教育目標 Course Target

風險溝通主要連結風險管理與評估,成為食品風險 分析中關鍵的步驟。儘管風險溝通於風險分析中具有(重要的功能,然往往卻是最難以量化與標準化的部分。其關鍵與困難點於利益關係人間 (包含專家、政府、企業、消費者團體等)認知一致性(FAO/WHO, 2006)。爰此,本課程設計上包含兩個部分: (1)讓同學了解風險溝通的基本概念、溝通障礙的原因;(2)邀請媒體、科學專家、消費者團體等相關者,分享風險溝通實務。Risk communication mainly links risk management and assessment and has become a key step in food risk analysis. Although risk communication plays an important role in risk analysis, it is often the most difficult to quantify and standardize. The key and difficulty lies in the cognitive consistency among stakeholders (including experts, governments, enterprises, consumer groups, etc.) (FAO/WHO, 2006). Therefore, this course is designed to include two parts: (1) Let students understand the basic concepts of risk communication and the causes of communication barriers; (2) Invite the media, scientific experts, consumer groups, etc. Stakeholders, share risk communication practices.


課程概述 Course Description

風險溝通主要連結風險管理與評估,成為食品風險 分析中關鍵的步驟。儘管風險溝通於風險分析中具有重要的功能,然往往卻是最難以量化與標準化的部分。其關鍵與困難點於利益關係人間 (包含專家、政府、企業、消費者團體等)認知一致性 (FAO/WHO, 2006)。爰此,本課程設計上包含兩個部分: (1)讓同學了解風險溝通的基本概念、溝通障礙的原因;(2)邀請媒體、科學專家、消費者團體等相關者,分享風險溝通實務。
Risk communication mainly links risk management and assessment and has become a key step in food risk analysis. Although risk communication plays an important role in risk analysis, it is often the most difficult part to quantify and standardize. The key and difficulty lies in the cognitive consistency among stakeholders (including experts, governments, businesses, consumer groups, etc.) (FAO/WHO, 2006). Therefore, this course is designed to include two parts: (1) Let students understand the basic concepts of risk communication and the causes of communication barriers; (2) Invite the media, scientific experts, consumer groups and other relevant parties to share risk communication practices.


參考書目 Reference Books


without


評分方式 Grading

評分項目 Grading Method 配分比例 Grading percentage 說明 Description
心得報告心得報告
Experience report
60
課堂參與課堂參與
class participation
20
期末報告期末報告
Final report
20

授課大綱 Course Plan

Click here to open the course plan. Course Plan
交換生/外籍生選課登記 - 請點選下方按鈕加入登記清單,再等候任課教師審核。
Add this class to your wishlist by click the button below.
請先登入才能進行選課登記 Please login first


相似課程 Related Course

很抱歉,沒有符合條件的課程。 Sorry , no courses found.

Course Information

Description

學分 Credit:1-0
上課時間 Course Time:Friday/3,4[AG122]
授課教師 Teacher:梁志弘
修課班級 Class:食科系4
選課備註 Memo:
授課大綱 Course Plan: Open

選課狀態 Attendance

There're now 15 person in the class.
目前選課人數為 15 人。

請先登入才能進行選課登記 Please login first