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 the process of reaching agreements between risk classification, technical evaluation and key groups on the impact of food pollutants on the health of the people. Therefore, this course design includes: (1) risk management; (2) risk assessment; and (3) overview of risk communication. Each part includes lectures, group practice and discussion, and it will strengthen its absorption and use of courses through group data search, article reading and discussion.
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 a three-school subject and covers the following topics: member and role introduction of immune system, anti- and B cells, T cells and antigen identification, B cells and T cells development, B cells and T cells in acquired immunity (including supplementary organisms) System), body prevention, prevention of infection, failure of prevention, excessive immune response, autoimmune diseases, and finally control the immune system. It will be interspersed with newer and more interesting immune discoveries and experiments in the two reference books, Kuby and Janeway.
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 book:
1.FAO,WHO(2006) food safety risk analysis: A guide for national food safety authorities
2. Xu Huixu (2003) Risk Assessment and Risk Management, Xinwenjing Publishing House
3. Chen Caizhi (2011) Corporate risk management, Qiancheng Publishing House
4. Guoqian‧Huang Wenzhe‧Cai Yongxiang‧Du Pingqiu‧Xue Qiulan‧Xu Qinglin‧Liao Junwang‧Zhou Jinyuan‧Xu Xi‧Wang Yuanchun‧Chen Jianren‧Zheng Kai‧Lin Xintang‧Hui‧Zhou Zhixiu(2010) Latest Food Hygiene Safety Study, Art Book 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 Course Participation |
20 | |
| 報告報告 report |
20 | |
| 期中考期中考 Midterm exam |
20 | |
| 期末考期末考 Final exam |
20 |
