NCKU Curriculum Map
1. 2.
3.
Food Safety/Hygiene and Risk Management    [Course Catalog of this Semester]
Goal   
  • To educate food safety, health and risk management of academic research and industry professionals.
  • With safety production, health risk assessment and management, toxicology, analytical technology interdisciplinary expertise.
  • To educate high-level management personnel with knowledge of safety food industry chain
  • Principle Literacy and Competence   
    [Principle Literacy]
  • Humanities literacy
  • Students should show respect, compassion, care, and willingness of providing service to Food Safety / Hygiene related issues.
  • Citizenship literacy
  • Students should have the concept of Food Safety / Hygiene and risk assessment , take an active and positive role in social activities; be able to apply knowledge to solve problems.
  • Social care
  • Students should show high interest and actively participate in social interactions related to food safety and health issues
  • International perspective
  • Student should have international perspectives of global village and pollution without borders and put them into context of local Food Safety / Hygiene issues.
    [Competence]
  • Food Safety / Hygiene and risk assessment capabilities
  • Students can serve as food safety, health and risk management professionals, with the ability to solve related issues and take care of the general public.
  • safety food industry chain capabilities
  • Students can recognize and evaluate the hazards, and control, use scientific methods to analyze data and report, for Food Safety/Hygiene and Risk Management.
  • Problem solving Skills
  • Students can accurately recognize Food Safety/Hygiene and be familiarized with solving problems using knowledge in Food Safety / Hygiene and risk assessment.
  • Effective communication skills
  • Students can have the ability to communicate with the general public, and translate professional communications into plain language.
  • Life-long learning attitude
  • Possess the attitude and ability to actively explore Food Safety / Hygiene issues, innovate and lead in their job, and learn for the life-time.
    Course Classification
    Course Classification Course Name
    A. School common required course
    B. Faculty core courses
    C. Department/Institute core courses
    []HEALTH RISK ASSESSMENT, []ADVANCED TOXICOLOGY, []FOOD CHEMISTRY, []SEMINAR(1), []SEMINAR(2), []SEMINAR(3), []SEMINAR(4)
    D. Elective Curriculum (Department)
    [FSRM6002]ADVANCED TOXICOLOGY, []TOXICOLOGY, []INTRODUCTION TO MASS SPECTROMETRY, []BIOSTATISTICS, []EPIDEMIOLOGY, []EXPERIMENTAL TOXICOLOGY(1), []EXPERIMENTAL TOXICOLOGY(2), []RISK MANAGEMENT AND COMMUNICATION, []FOOD SAFETY AND HEALTH ADMINISTRATION LAW & INTERNATIONAL FOOD SAFETY LAW, [FSRM6019]FOOD PROCESSING, []FOOD ANALYSIS, []APPLIED EPIDEMIOLOGY, []INSTRUMENTAL ANALYSIS, []BIOTECHNOLOGY, []BIOMEDICAL APPLICATIONS OF MASS SPECTROMETRY, []PRINCIPLES AND METHODS FOR THE RISK ASSESSMENT OF CHEMICALS IN FOOD, []MANAGEMENT AND REPORTS OF STUDY RESULT, [FSRM6027]TOXICOLOGY, [FSRM6027]TOXICOLOGY, [FSRM6028]ADVANCED RISK ASSESSMENT, [FSRM6029]FOOD AND PREVENTIVE MEDICINE, [FSRM6030]FOOD AND NUTRITIONAL TOXICOLOGY, [FSRM6031]METHODS FOR FOOD TOXICITY TESTING(1), [FSRM6032]METHODS FOR FOOD TOXICITY TESTING(2), [FSRM6033]FOOD SAFETY AND MICROBIAL PATHOGENESIS, [FSRM6034]PRECISION MEDICINE AND FOOD SAFETY, [FSRM6035]FOODBORNE DISEASE AND EPIDEMIOLOGICAL APPROACHES TO FOOD SAFETY, [FSRM6036]THE APPLICATIONS OF ANALYTICAL TECHNOLOGY FOR ENVIRONMENT AND FOOD, [FSRM6037]BIOSENSING TECHNOLOGY, [FSRM6038]FOOD FERMENTATION, [FSRM6039]SPECIFIC TOPICS OF EDIBLE MICROORGANISMS, [FSRM6040]GENETICALLY MODIFIED FOOD, [FSRM6041]RAPID DETECTION, [FSRM6042]FOOD MICROBIOLOGY AND FOOD SAFETY, [FSRM6043]MOLECULAR AND GENOMIC TOXICOLOGY(2), [FSRM6044]MOLECULAR AND GENOMIC TOXICOLOGY(1), [FSRM6045]HIGH THROUGHPUT MEDICAL DETECTION TECHNOLOGY, [FSRM6046]SPECIAL TOPICS ON FOOD AND MEDICAL NANOTECHNOLOGY, [FSRM6047]EXPOSURE ASSESSMENT AND HUMAN BIOMONITORING, [FSRM6048]SPECIFIC TOPICS OF EDIBLE MICROORGANISMS-II, [FSRM6049]APPLIED BIOSTATISTICS AND PRACTICE, [FSRM6050]BIG DATA ANALYSIS AND VISUALIZATION WITH PRACTICE, [FSRM6051]FOOD AND INTESTINAL HEALTH-LITERATURE COMMENTARY, [FSRM6052]QUANTITATIVE MICROBIAL RISK ASSESSMENT, [FSRM6053]INTERPRETING THE FOOD SAFETY DATA__DATA VISUALIZATION, [FSRM6054]BIG DATA ANALYSIS IN FOOD SAFETY WITH R LANGUAGE, [FSRM6055]MASS SPECTROMETRY IN HIGH THROUGHPUT ANALYSIS, [FSRM6056]EXPERIMENTAL RESEARCH REPORT WRITING IN ENGLISH, [FSRM6057]FOOD IMMUNOLOGY, [FSRM6095]SEMINAR
    Development