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

課程大綱Course Description：

本課程先由法律學概念開始，讓學生瞭解民主國家的法制精神與框架。之後介紹國際食品衛生安全規範體系，包括中國大陸、美國和歐盟的食安法規、WTO要求、食品安全風險管理要素，進一步再說明我國食安法之沿革和管理要點、特定食品管理機制包括基改、標示、追蹤追溯、詐欺、輸出入食品管制等。重點在比較檢視我國食品安全管理法規及措施與國際上主要國家規範之符合性。藉以檢視我國現有食品管理安全法規與措施、探討其合適性和不足處，進而思考我國對在食品安全法規的管理落差及應對能力、以期達到與國際法規接軌之目的。

English Outline：

This course starts with the concept of legal science to let students understand the legal spirit and framework of democratic countries. Then, it introduces the international food safety and health standard system, including the food safety regulations of mainland China, the United States and the European Union, WTO requirements, food safety risk management elements, and further explains the background, revise history and management points of the food safety law, and the specific food regulations, such as genetic modification, labeling, traceability, food fraud, and trading, etc. And focus on the comparison and inspection of the compliance of Taiwan’s food safety regulations and measures with the international major national norms. The purpose of this course is to examine the existing food safety regulations and measures in Taiwan, explore their suitability and shortcomings, and then think about the management gap and coping capacity of Taiwan's food safety regulations, so as to achieve the international level The purpose of laws and regulations.

本科目教學目標Course Objectives：

檢視我國現有食品管理安全法規與措施、探討其合適性和不足處，進而思考我國對在食品安全法規的管理落差及應對能力、以期達到與國際法規接軌之目的。

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：30% 期中考Midterm Exam：35% 期末考Final exam：35% 其它 Other：

參考書目Textbooks/References：

新編食品衛生與安全（四版）華格邦。黃登福總校閱，陳樹功等著

SDGs指標：

課程匯入時間Import Time：2024-01-23 08:13:52

最後更新時間Last Modified：2024-01-23 09:08:48，更新人modified by：