| Course Name |
(中) 食品安全與消費者保護(2076) |
| (Eng.) Food Safety and Comsumer Protection |
| Offering Dept |
Bachelor Program in Biotechnology |
| Course Type |
Elective |
Credits |
2 |
Teacher |
YI CHEN SU |
| Department |
International Bachelor Program in Agribusiness/Undergraduate |
Language |
English |
Semester |
2024-FALL |
| Course Description |
Regulations, product liability, and consumer protection are three major aspects of food safety issues. They are often intertwined. This course starts with the introduction to principles of product liability and consumer protection. For the purposes of comparison, this Part uses two famous (or notorious) food safety incidents in Taiwan, namely emulsifier containing phthalate plasticizers and maleic anhydrite modified starch as examples.
Moreover, the complexity of global food trade has given rise to the difficulty and complexity in food safety regulations and enforcement today. This course also addresses the issues concerning foodborne illness, adulteration suspects, and quality problems on a case-study description and analysis bases. Diverse stories are adopted to show different kinds of situations in different parts of the world, with focuses on how the food problems originated, how the food detectives worked, and how they were managed from a regulatory perspective.
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| Prerequisites |
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self-directed learning in the course |
Y |
| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
| Students are expected to understand the principles on food safety regulations and enforcement upon completion of the course. |
| 1. Basic knowledge and skills in sustainable agriculture |
| 2.Basic knowledge and skills in agribusiness |
| 3.Awareness of international situations and global service |
| 4.Using English as the means for communication |
| 5.Service-orientated entrepreneurship |
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| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
introduction |
| Week 2 |
outbreak investigation (1) |
| Week 3 |
outbreak investigation (2) |
| Week 4 |
outbreak investigation (3) |
| Week 5 |
source tracing (1) |
| Week 6 |
source tracing (2) |
| Week 7 |
source tracing (3) |
| Week 8 |
crisis management (1) |
| Week 9 |
crisis management (2) |
| Week 10 |
crisis management (3) |
| Week 11 |
farm-level interventions (1) |
| Week 12 |
farm-level interventions (2) |
| Week 13 |
farm-level interventions (3) |
| Week 14 |
safe food production (1) |
| Week 15 |
safe food production (2) |
| Week 16 |
final exam |
| Week 17 |
self-directed learning (1) |
| Week 18 |
self-directed learning (2) |
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| Evaluation |
attendance 30%
midterm exam 30%
final exam 30%
participation 10% |
| Textbook & other References |
| Case Studies in Food Safety and Authenticity—Lessens from Real Life Situations (Edited by J. Hoorfar, Woodhead Publishing 2012). |
| Teaching Aids & Teacher's Website |
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| Office Hours |
| Thursday 3:00~4:00 |
| Sustainable Development Goals, SDGs |
| include experience courses：N |
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