2150 - 食品衛生安全與法規
Food Safety and Regulation
教育目標 Course Target
除了讓學生了解食品衛生安全與法規之重要性外,並讓學生了解食物中有害物質之來源,包括中毒微生物、動植物天然毒素、黴菌毒素、食品加工衍生之有害物質、環境汙染物及包裝溶出物等；此外,亦讓學生了解新食品衛生安全法規之內容。
In addition to allowing students to understand the importance of food hygiene safety and laws, students also understand the sources of harmful substances in food, including poisoned microorganisms, natural toxins of animals and plants, mycotoxins, harmful substances derived from food processing, environmental pollutants and packaging smears, etc.; in addition, students also understand the contents of the new food hygiene safety laws.
參考書目 Reference Books
食品衛生安全學 顏國欽著 藝軒出版社
Food Hygiene Safety Science, China National Art Publishing House
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
平時分數 Regularity |
30 | |
|
期中考 Midterm exam |
30 | |
|
期末考 Final exam |
35 | |
|
自主學習 Independent learning |
5 | 演講心得 |
授課大綱 Course Plan
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相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
必修-2156
|
食科系2B 梁志弘 | 四/7,8[AG101] | 0-2 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2150
- 學分 Credit: 0-2
-
上課時間 Course Time:Friday/1,2[AG101]
-
授課教師 Teacher:梁志弘
-
修課班級 Class:食科系2A
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