| 週次 |
授課內容 |
| 第1週 |
Development of domestic food supply chain, evolution of risk perception and management
|
| 第2週 |
Principles of Risk Management and Communication |
| 第3週 |
Scope and practical content of risk management |
| 第4週 |
Introduction to risk communication methods (1) |
| 第5週 |
Introduction to risk communication methods (2) |
| 第6週 |
Risk perception and management |
| 第7週 |
Environmental movement, consumer movement and risk communication |
| 第8週 |
Risk communication practice |
| 第9週 |
Mid-term practice |
| 第10週 |
Law governing Food safety and sanitation and risk management |
| 第11週 |
Discussion of risk management of internationally controversial food safety issue: BSE and beef safety |
| 第12週 |
Discussion of risk management of internationally controversial food safety issue: genetically modified food |
| 第13週 |
Discussion of risk management of major domestic food safety incident: plasticizers and inferior oil products |
| 第14週 |
Food safety incidents and consumer protection
|
| 第15週 |
Risk communication and public trust |
| 第16週 |
Summary and evaluation
|
| 第17週 |
Self-directed learning: crisis management of domestic food safety incidents |
| 第18週 |
Self-directed learning: crisis management of international food safety incidents |