Instructor: 姜至剛 Chih-Kang Chiang
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8 assignments
本週课程会先将接下来六週内容做一次性的概述，认识可能造成食品危害的途径。学习毒理学之基本概念如础顿惭贰、础顿滨，与如何将其应用於食品检验标準的方法。修完此週后应会对检验标準的订定有一定认识，且能藉由自身判断新闻中常见的检验超标或残留所代表的意义。
10 videos1 reading1 assignment
本週将介绍食物中各种来自环境的污染物，包含农药超标问题，重金属、戴奥辛、多氯联苯等环境贺尔蒙，与细菌污染相关知识。
7 videos1 assignment
「天然就是健康的吗？」本週将介绍天然食物中所不為人知的一面，包含天然食物复杂的成分中可能会具有毒性的物质，如动植物毒素、霉菌毒素与蕈菇毒素，和非毒素所造成的不适反应，如食物过敏反应。最后对辐射污染与基改食品两个眾所关注的议题进行讨论。
8 videos1 reading1 assignment1 peer review
介绍过了食物在上游处理过程中可能造成的食安危害，这週要介绍的是食物在烹煮过程中可能产生的有害物质，包含烧烤产生的多环芳香族碳氢化合物、油炸所产生的丙烯醯胺，与香肠中的亚硝酸盐会造成什麼危害？最后介绍了由餐具释放的有毒物质。希望在学完本週课程后可以学会如何在食物的烹煮过程中避开或减少摄取这些毒性物质。
11 videos1 assignment
食品添加物在近期常常被提出讨论，过量添加与违法添加的事件也时有耳闻，造成社会大眾恐慌。成分表上复杂的添加物名词，与多种不知名的添加物是否让你不知所措？揪竟如此多种的食品添加物吃进肚子裡会对人体造成什麼為害？在本週将对现在市面上常见的食品添加物进行介绍，包含防腐剂、保色剂、乳化剂等等。
10 videos1 reading1 assignment
热量也具有毒性吗？如果是的话，这也许是另一个能说服自己开始减少热量摄取的理由了！本週将从基本的营养单位：醣类、蛋白质、脂肪开始讲起，介绍他们在人体内的代谢过程。与介绍热量、肥胖与疾病叁者间的关係。小提醒：别忘了期末作业与期末总复习考试喔！
14 videos1 reading3 assignments1 peer review
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333 reviews
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Reviewed on Apr 3, 2023
偏硬，教材反覆看才能达到100%通过(只看一两次不太可能全对)，教授讲课算活泼期中荣誉作业海报很好做，但期末荣誉作业满花时间看资料的
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