By in-class lecture, report writing, quizzes and exams, students should be able to demonstrate following abilities.
1) Distinguish phase I and II biotransformation of chemicals
2) Describe and compare the toxins in food and their toxic action in humans
3) Read and summarize scientific research paper effectively and practice scientific writing
By in-class lesson, report writing, quizzes and exams, students should be able to demonstrate following abilities.
1) Distinguish phase I and II biotransformation of chemicals
2) Describe and compare the toxins in food and their toxic action in humans
3) Read and summarize scientific research paper effectively and practice scientific writing
1.概述食品衛生安全
2.食品中之天然毒素
3.食品中毒微生物
4.黴菌毒素
5.食品添加物之安全性
6.食品中之環境污染物
7.食品成分對免疫系統之危害
8.食品安全之評估
1. Overview of food health safety
2. Natural toxins in food
3. Food poisoning microorganisms
4. Mycotoxins
5. Safety of food additives
6. Environmental pollutants in food
7. The harm of food ingredients to the immune system
8. Food safety assessment
Introduction to Food Toxicology the Second Edition | 2009 | Takayuki Shibamoto & Leonard F. Bjeldanes
Introduction to food toxicology the second edition | 2009 | taka Yuki shiba moto & Leonard F. BJ E Boss NES
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| Project Report Project Report project report |
35 | |
| Midterm ExamMidterm Exam midterm exam |
30 | |
| Final ExamFinal Exam final exam |
35 |
