食品安全風險評估
Food safety risk assessment
| 節 | 週二 |
|---|---|
7 15:30–16:20 | 食品安全風險評估 YL403 2 節連堂 |
8 16:30–17:20 |
* 根據陽明交大上課時間表所列
Through teaching and practical exercises, students will be asked to perform a complete food safety risk assessment. Students also have to learn the novel approach for human risk assessment. Collectively, students will start with problem formulation to search the available toxicological and consumption data for conducting hazard identification, hazard characterization, exposure assessment, and risk characterization by themselves. Note: If the number of students in the class is insufficient, the class will be suspended.
1. To understand risk assessment 2. To have the ability to conduct the risk assessment to address any food safety issues 3. To develop risk communication skills
1. Class performance and practices (20%) 2. Quiz (20%) 3. Homework presentation (30%) 4. Final exam (30%)
| 週次 | 主題 |
|---|---|
| 第 1 週 | Introduction to the class |
| 第 2 週 | Principles and approaches for human health risk assessment (I) |
| 第 3 週 | Principles and approaches for human health risk assessment (II) |
| 第 4 週 | Principles and approaches for human health risk assessment (III) |
| 第 5 週 | Hazard identification and hazard characterization (I) |
| 第 6 週 | Hazard identification and hazard characterization (II) |
| 第 7 週 | Hazard identification and hazard characterization (III) |
| 第 8 週 | Case study |
| 第 9 週 | Midterm exam |
| 第 10 週 | Absorption, distribution, metabolism, execration (ADME) (I) |
| 第 11 週 | Absorption, distribution, metabolism, execration (ADME) (II) |
| 第 12 週 | Metabolism of chemicals |
| 第 13 週 | Risk Assessment in the 21st Century (RISK21) |
| 第 14 週 | Risk Assessment in the 21st Century (RISK21) |
| 第 15 週 | RISK21 practices |
| 第 16 週 | Final presentation |
| 第 17 週 | Course review |
| 第 18 週 | Course review |
1. European Food Safety Authority (EFSA). 2019. Guidance on Harmonised Methodologies for Human Health, Animal Health and Ecological Risk Assessment of Combined Exposure to Multiple Chemicals. EFSA Journal 17(3): 5634. 2. Fan AM, Alexeeff G, Khan E. 2015. Toxicology and Risk Assessment. CRC Press: Boca Raton, FL. 3. Hayes AW, Kruger CL. 2014. Hayes’ Principles and Methods of Toxicology (6th edition). CRC Press: Boca Raton, FL. 4. World Health Organization (WHO). 2009. Principles and Methods for the Risk Assessment of Chemicals in Food. WHO: Geneva.