NCHU Course Outline
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.
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
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
20
20
20
20
20
Discussion
Lecturing
Attendance
Quiz
Other
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 midterm exam
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): reading assignment
Week 18 self-directed learning (2): reading assignment
Evaluation
attendance 20%
midterm exam 40%
final exam 40%
participation 10%
(20%+40%+40%+10%=110%)
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

Office Hours
Thursday 3:00~4:00
Sustainable Development Goals, SDGs
include experience courses:N
Please respect the intellectual property rights and use the materials legally.Please repsect gender equality.
Update Date, year/month/day:2024/09/18 11:51:05 Printed Date, year/month/day:2024 / 10 / 11
The second-hand book website:http://www.myub.com.tw/