本課程聚焦農食供應鏈中的食品安全與風險問題下的多元來源與解決方案。風險除來自生產過程中的毒性物質，亦涉及工業化與商業化行為導致的詐欺問題。本課程從食品「產業」與「企業」層面切入，透過理論講授、案例討論與實務操作，幫助學生理解風險來源與管理機制。課程內容包含業界經驗分享、參訪與情境模擬，培養學生辨識、分析與減緩風險的能力。
教學方式包含影片、情境討論、桌遊互動及小組演練，強化學生參與與分析能力。透過本課程，學生將建立食品安全事件的分析視角，並具備實務解決能力，為未來相關工作奠定基礎。

This course focuses on multiple sources and solutions to food safety and risk issues in the agricultural and food supply chain. In addition to toxic substances in the production process, risks also involve fraud issues caused by industrialization and commercialization. This course starts from the food "industry" and "enterprise" levels, and helps students understand the sources of risks and management mechanisms through theoretical lectures, case discussions and practical operations. The course content includes industry experience sharing, visits and situation simulations to cultivate students' ability to identify, analyze and mitigate risks.
Teaching methods include videos, situational discussions, board game interactions and group exercises to strengthen students' participation and analysis skills. Through this course, students will establish an analytical perspective on food safety incidents and possess practical solution capabilities, laying the foundation for future related work.

風險管理可廣泛應用於政府政策、企業組織，甚至到個人生涯規劃。本課程為能培養同學未來任職於食品相關企業內之基礎知識。本課程以食品企業為主體，了解企業風險管理的步驟及所應考量的要素。課程內容涵蓋組織內部風險管理與危機處理，與組織外食品安全標準之食品風險分析。期能培養同學以較廣的角度了解企業如何管理事前的不確定性，因應外部食品安全標準，及與事後危機處理的方式。

Risk management can be widely used in government policies, business organizations, and even personal career planning. This course is designed to cultivate the basic knowledge for students to work in food-related companies in the future. This course focuses on food companies to understand the steps of corporate risk management and the factors that should be considered. The course content covers risk management and crisis management within the organization, as well as food risk analysis of food safety standards outside the organization. It aims to cultivate students' broader understanding of how companies manage uncertainty beforehand, respond to external food safety standards, and handle post-event crises.

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2.FAO/WHO (2005) Food safety risk analysis
3.中國醫藥大學雲端健康促進研究室教材編輯委員會(2016)食品供應鏈與物流管理，前程文化書版社。
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7.張煜、汪壽陽(2013)供應鏈質量風險管理，科學出版社。

1.Thomas R. Dye(1999) Understanding public policy, 9th ed. Weber Publication.
2.FAO/WHO (2005) Food safety risk analysis
3. China Medical University Cloud Health Promotion Research Laboratory Textbook Editorial Committee (2016) Food Supply Chain and Logistics Management, Qiancheng Culture Publishing House.
4. Li Shengping (2015) Food Hygiene and Safety, Gaodian Press.
5. Cheng Renhong, Yang Meiling, Zhao Changping, Liu Yushan (2010) Investigation and Research Report on the General Inspection Project on Food Safety and Hygiene Control in my country, Investigation Report of the Supervisory Yuan.
6. Industrial Technology Research Institute (2006) Risk Management Operation Manual, report commissioned by the Research and Development Committee of the Executive Yuan.
7. Zhang Yu, Wang Shouyang (2013) Supply chain quality risk management, Science Press.