| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
| 邀請食品安全相關的講者到校與學生分享包括研究以及產業上的珍貴經驗，幫助學生更了解專業領域現下的進展與應用。 |
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| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
課程介紹 |
| Week 2 |
講解講座注意事項 |
| Week 3 |
食品工廠-外部稽核之趨勢 |
| Week 4 |
新興技術對於提高食品安全 |
| Week 5 |
企業說明會 |
| Week 6 |
企業說明會 |
| Week 7 |
企業說明會 |
| Week 8 |
春假-放假 |
| Week 9 |
企業說明會 |
| Week 10 |
食力－演講 |
| Week 11 |
食安環境賀爾蒙健康效應 |
| Week 12 |
利用天然物降低燒烤油炸食品中危害物之健康風險 |
| Week 13 |
腸保安康 健腸腸健-益生菌發酵保健食品之開發與應用 |
| Week 14 |
食品政治學論壇 |
| Week 15 |
了解農藥中毒與處置 |
| Week 16 |
端午節-放假
認識味精(麩氨酸鈉)--解開味精的秘密
期末考試
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self-directed
learning |
01.Participation in professional forums, lectures, and corporate sharing sessions related to industry-government-academia-research exchange activities.
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| Evaluation |
| 心得報告繳交評分 |
| Textbook & other References |
| 演講者自編 |
| Teaching Aids & Teacher's Website |
| 演講者自編 |
| Office Hours |
| 週五10:10-12:00 |
| Sustainable Development Goals, SDGs(Link URL) |
| include experience courses：N |
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