開課班級Class：	授課教師Teacher：	學分數Credits：
碩食安所二A	龔得安	3

課程大綱Course Description：

本課程以深入淺出方式講解以培養同學對於食品毒物化學之相關知識與能力。課程內容以食品中有毒化學物質之化學結構與特性為主，其包含動物性食品中的天然毒素、毒性植物化學物質、食品中的真菌毒素、工業環境的食品汙染、農藥化學物質、食品加工生成危害物質以及具食安風險疑慮化學物質等，課程也安排修課同學分組討論暨報告相關食品毒性物質與食安事件之發生。該課程同時並配實習提升同學毒物化學分析之能力。讓同學具備食品安全與毒化物質議題之判斷能力，熟悉以食品安全相關專業知識解決所面對的議題。

English Outline：

This course uses in-depth explanations to cultivate students' fundamental understanding of food toxicant chemistry. The objective of the course is to introduce the chemical structures and characteristics of toxic chemicals in food, including natural toxins in animal foodstuffs, toxic phytochemicals, toxins from fungi, food contaminants from industrial waste, pesticide residues in foods, toxicants formed during food processing, and substances of concern for food safety risks. The course also arranges for students to discuss and report on food toxic substances and food safety incidents in groups. Through this, students can understand food safety and toxicant chemistry, and become adept at solving problems using knowledge in food safety.

本科目教學目標Course Objectives：

教學型態Teaching Models：	成績考核方式Grading：
課堂教學+小組討論	平時成績General Performance：20% 期中考Midterm Exam：30% 期末考Final exam：30% 其它 Other：期末報告 20%

參考書目Textbooks/References：

Frank C. Lu and Sam Kacew, (2003). Lu’s Basic Toxicology,Fourth Edition Takayuki Shibamoto and Leonard Bjeldanes,(2009). Introduction to Food Toxicology,Second Edition Food and Chemical Toxicology - Journal (2022)

SDGs指標：

課程匯入時間Import Time：2023-07-04 11:00:26

最後更新時間Last Modified：2023-08-22 16:09:27，更新人modified by：龔得安