| Course Name |
(中) 風險管理與溝通(6864) |
| (Eng.) Risk Management and Communication |
| Offering Dept |
Graduate Institute of Food Safety |
| Course Type |
Elective |
Credits |
2 |
Teacher |
LIN, HSIN-TANG |
| Department |
Graduate Institute of Food Safety/Graduate |
Language |
English |
Semester |
2025-SPRING |
| Course Description |
Food safety incidents in recent years have severely damaged the international image of Taiwan’s gourmet food island/kingdom and also affected people’s confidence. The current Act Governing Food Sanitation includes health risk assessment and management provisions.
The public also has urgent needs for risk management and risk communication.
This course will explore the relationship between risk assessment, risk management and communication. Through risk analysis, information and opinions are circulated and exchanged among risk assessors, risk managers, consumers, food industries, academia, and other stakeholders based on risk-related factors and risk perceptions. Also, explain risk assessment results and risk management decision-making procedures, etc. |
| Prerequisites |
|
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 |
| To enable students to understand the principles, methods and practical skills of risk management and communication. Through topic discussions and exercises, students can simulate the process of food safety incidents and implement risk management and communication planning and operations. |
| 1.to utilize and integrate the knowledge in Food Science, Risk Assessment, Toxicology, and Epidemiology |
| 2.to possess the abilities of professional training and doing research in Food Safety |
| 3.to cultivate a global vision in Food Safety |
| 4.to cultivate independent, critical thinking to solve problems |
|
|
| Discussion |
| topic Discussion/Production |
| Lecturing |
| Exercises |
|
| Oral Presentation |
| Written Presentation |
| Internship |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
Development of domestic food supply chain, evolution of risk perception and management
|
| Week 2 |
Principles of Risk Management and Communication |
| Week 3 |
Scope and practical content of risk management |
| Week 4 |
Introduction to risk communication methods (1) |
| Week 5 |
Introduction to risk communication methods (2) |
| Week 6 |
Risk perception and management |
| Week 7 |
Environmental movement, consumer movement and risk communication |
| Week 8 |
Risk communication practice |
| Week 9 |
Mid-term practice |
| Week 10 |
Law governing Food safety and sanitation and risk management |
| Week 11 |
Discussion of risk management of internationally controversial food safety issue: BSE and beef safety |
| Week 12 |
Discussion of risk management of internationally controversial food safety issue: genetically modified food |
| Week 13 |
Discussion of risk management of major domestic food safety incident: plasticizers and inferior oil products |
| Week 14 |
Food safety incidents and consumer protection
|
| Week 15 |
Risk communication and public trust |
| Week 16 |
Summary and evaluation
|
| Week 17 |
Self-directed learning: crisis management of domestic food safety incidents |
| Week 18 |
Self-directed learning: crisis management of international food safety incidents |
|
| Evaluation |
| Written and oral presentation |
| Textbook & other References |
Risk assessment and risk management in regulatory decision-making. The final report Vol. 2, 1997, the Presidential/Congressional Commission on Risk Assessment and Risk Management.
Risk Communication: A Handbook for Communicting Environmental, Safety, and Health Risk by Regina E. Lundgren & Andrea H. McMakin
Food safety risk analysis – A guide for national food safety authorities
Published by Food and Agriculture Organization & World Health Organization (2006)
ISBN 978-92-5-105604-2 |
| Teaching Aids & Teacher's Website |
| Lecture notes, slides and journal articles prepared by the instructor |
| Office Hours |
| Wednesday afternoon |
| Sustainable Development Goals, SDGs(Link URL) |
| 02.Zero Hunger 03.Good Health and Well-Being 10.Reduced Inequalities 12.Responsible Consumption | include experience courses：N |
|