課程旨在建立學生對食品添加物之化學特性、功能原理及法規管理的專業認知。內容首先涵蓋添加物的定義與分類，深入探討常見類別（如防腐劑、抗氧化劑、乳化劑、著色劑等）的化學結構與作用機制，並解析其在不同食品製程中與基質的交互作用及穩定性。此外，課程講授添加物的安全性及國內外法規標準（依據台灣 TFDA 與國際 Codex 規範）。針對當前產業趨勢，將探討「潔淨標示」（Clean Label）與天然替代物的應用。

1.以法規為基礎，闡述食品加工時所使用的食品添加物種類與特徵，例如防止食品於保存期間不受生物或化學反應而發生腐敗, 改善食品品質(即食品質地、 色香味、 營養、 熱量等)及改變食品的外觀、口感與風味的原理與應用。
2.食品添加物的添加與食品成分如何產生效果之生物或化學反應，及負面之影響。
3.以過往發生的食安案例分析，介紹常見的違法添加在食品中的化學物質。
4.工廠的食品添加物的管理。
5.上述四點，以「實際案例」做為介紹，使同學更能將食品添加物的學習融入自身的生活中，對其將來就業或深造有更好的應用。
6.世界主要國家及聯合國官方的食品添加物規範，學習查詢及使用法規大數據資料庫。

The course aims to build students' professional understanding of the chemical properties, functional principles and regulatory management of food additives. The content first covers the definition and classification of additives, an in-depth discussion of the chemical structures and mechanisms of action of common categories (such as preservatives, antioxidants, emulsifiers, colorants, etc.), and analysis of their interactions with matrices and stability in different food production processes. In addition, the course teaches the safety of additives and domestic and foreign regulatory standards (based on Taiwan TFDA and international Codex specifications). In view of current industry trends, the application of "Clean Label" and natural alternatives will be discussed.

1. Based on regulations, explain the types and characteristics of food additives used in food processing, such as the principles and applications of preventing food from spoilage due to biological or chemical reactions during storage, improving food quality (i.e. food texture, color, aroma, nutrition, calories, etc.) and changing the appearance, taste and flavor of food.
2. How the addition of food additives and food ingredients produce biological or chemical reactions, and their negative effects.
3. Use past food safety case analysis to introduce common illegal chemicals added to food.
4. Management of food additives in factories.
5. The above four points are introduced with "actual cases" so that students can better integrate the learning of food additives into their own lives and have better applications in their future employment or further study.
6. The official food additive specifications of major countries in the world and the United Nations, learn to query and use the big data database of regulations.

讓學生瞭解市面上約有95%食品於加工時有加入食品添加物，其目的為防止食品於保存期間不受生物或化學反應而發生腐敗, 或改善食品品質(即食品質地、 色香味、 營養、 熱量等)。 亦講解其添加與食品成分如何產生效果之生物或化學反應及其可能對人體(動物)有負面之影響。

Let students understand that about 95% of foods on the market are added with food additives during processing. The purpose is to prevent food from spoiling due to biological or chemical reactions during storage, or to improve food quality (i.e. food texture, color, aroma, nutrition, calories, etc.). It also explains how its addition and food ingredients produce biological or chemical reactions and their possible negative effects on humans (animals).

自編講義，上課投影片內容。

Prepare your own handouts and use slides for class.