NCKU Curriculum Map
1. 2.
3.
FOOD SAFETY AND SANITATION

This course is intended to provide students essential knowledge associated with food safety and hygiene. Definition and applications of maximum residue levels (MRLs), acceptable daily intake (ADI), and tolerable daily intake (ADI) will be described and emphasized. Past events linked to the issues regarding food safety and hygiene are discussed.

Course Goal
D. Become active and engaged citizens
Course Principle Literacy and Competence
[Principle Literacy]
  • Civic literacy
  • [Competence]
  • To practice
  • Courses of Recent Years
    Year/
    Semester
    Course
    Number
    Class
    Code
    Course Name
    (The name will link to the syllabus.)
    Credit Taught in English
    (Yes or No)
    Instructor
    0110/1 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi,
    0110/2 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi,
    0109/2 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi,
    0108/1 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi
    0108/2 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi,
    0107/1 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi
    0107/2 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi
    0106/2 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi
    0105/1 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi
    0104/1 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi
    0104/1 A948800 1 [GE2434]FOOD SAFETY AND SANITATION 2.0 N
    0104/2 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi
    0104/2 A948800 1 [GE2434]FOOD SAFETY AND SANITATION 2.0 N
    0103/1 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi,
    0103/2 A948800 XY [GE2434]FOOD SAFETY AND SANITATION 2.0
    0103/2 A948800 [GE2434]FOOD SAFETY AND SANITATION 2.0 N Liao, Pao-Chi
    0103/2 A948800 1 [GE2434]FOOD SAFETY AND SANITATION 2.0 N