基本素養 Basic Literacy

人文素養
學生應具有尊重、關懷、及服務有關食品安全衛生對健康影響議題的素養。
Humanities literacy
Students should show respect, compassion, care, and willingness of providing service to Food Safety / Hygiene related issues.
公民素養
學生應有以食品安全衛生及風險評估為主體的理念,具有主動、積極參與社會之精神,並運用相關知識解決問題的能力。
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.
社會關懷
學生應對食品安全衛生相關議題的社會互動關聯展現高度的關心和參與。
Social care
Students should show high interest and actively participate in social interactions related to food safety and health issues
國際視野
學生應具備地球村及污染無國界之國際視野,並將其扎根本土食品安全衛生議題。
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.

核心能力 Competence

食品安全衛生與健康風險評估能力
身為專業人員,解決食品安全衛生對健康影響議題及照顧民眾為其基本能力。
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.
安全食品產業鏈專業能力
認知與評估可能危害、理解相關機轉並運用專業能力控制危害因子、運用科學方法分析資料並撰寫報告、規劃食品安全衛生議題之解決及風險評估方案。
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.
解決的能力
具備食品安全衛生議題之判斷能力,熟悉以安全衛生及風險評估相關專業知識解決所面對的議題。
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.
良好的溝通能力
應具備與民眾溝通之能力,並能將專業的語言轉換成民眾理解的語言之能力。
Effective communication skills
Students can have the ability to communicate with the general public, and translate professional communications into plain language.
終身學習的態度
具備主動探索食品安全衛生議題、具創新與領導能力、能有積極在職進修及終身學習之態度。
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.

課程概述 Course Description

食物是人體獲取營養與能量的主要來源,不同成分與營養物質的攝取影響著人體的生長發育與健康狀態。民以”食”為天,然而許多食物本身就含有毒素,不當的攝取可能導致急性的中毒或者永久性的肝臟、腎臟等器官的受損。食品添加物、保健營養品或維他命等的誤用,不但可能影響健康還可能導致毒性倍增,環境中的汙染物、自然毒素、食品添加物以及由包裝材料轉移至食物的化學物質等皆可能影響我們食入的食材安全性,本課程以食品與營養物質的角度,透過了解其毒性機轉來進一步評斷食品的安全性。課程中會介紹這些機制運作的方法和實際應用的例子,希望同學能愈來愈瞭解毒物的全貌,加以釐清問題之所在。
This course provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. Some food contaminants, including environmental contaminants or natural toxicants, food additives and the migration of chemicals from packaging materials into foods, are hazardous because of the toxicological risks from their intake to the consumers. Humans need to ingest nutrients however excess nutrients may result in toxicity or organ damages. Due to evaluate the risk of food safety, we need to realize the impact of contaminants on nutrient utilization, metabolism of food toxicants, and the relationship of the body's biologic defense mechanisms etc. Presenting the general principles of toxicology and toxic mechanisms, this course enhances the understanding of foodborne intoxications and food safety. Students will be more aware of the whole picture of the poison and will learn how to clarify the problems.

課程學習目標 Course Objectives

  • 學習食品毒理知識
  • 了解國際食安事件,培養學生對事件思考判斷能力
  • 學習食品毒理之預防或管理建議
  • 課程進度 Progress Description

    進度說明 Progress Description
    1食品與營養毒理學簡介
    2食物中化學物質之毒理效應
    3具抗藥性之食源性病菌國際管理現況
    4基改作物安全議題
    5食品中腎毒性物質及機轉
    6營養學角度評估飲食於腎臟疾病之控制效益
    7電漿技術於食安之應用
    8清明節
    9期中報告
    10食物中磷與腎臟病之風險
    11食物中糖分與腎臟病之風險
    12食品中環境荷爾蒙之毒性機轉
    13食物中塑化劑與不孕症之風險
    14食品中必須營養素-維生素
    15食品中必殺絕技-農藥
    16農藥五氯酚毒性機轉
    17重金屬三氧化二砷毒性機轉
    18報告與討論
     以上每週進度教師可依上課情況做適度調整。The schedule may be subject to change.

    課程是否與永續發展目標相關調查
    Survey of the conntent relevant to SDGs

    本課程與SDGs相關項目如下:
    This course is relevant to these items of SDGs as following:
    • 健康與福祉 (Good health and Well Being)
    • 淨水與衛生 (Clean water and sanitation)
    • 責任消費與生產 (Responsible consumption and production)

    有關課程其他調查 Other Surveys of Courses

    1.本課程是否規劃業界教師參與教學或演講? 否
    Is there any industry specialist invited in this course? How many times? No
    2.本課程是否規劃含校外實習(並非參訪)? 否
    Are there any internships involved in the course? How many hours? No
    3.本課程是否可歸認為學術倫理課程? 否
    Is this course recognized as an academic ethics course? In the course how many hours are regarding academic ethics topics? No
    4.本課程是否屬進入社區實踐課程? 否
    Is this course recognized as a Community engagement and Service learning course? Which community will be engaged? No