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Instructor: 姜至剛 Chih-Kang Chiang
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本週課程會先將接下來六週內容做一次性的概述，認識可能造成食品危害的途徑。學習毒理學之基本概念如ADME、ADI，與如何將其應用於食品檢驗標準的方法。修完此週後應會對檢驗標準的訂定有一定認識，且能藉由自身判斷新聞中常見的檢驗超標或殘留所代表的意義。
10 videos1 reading1 assignment
本週將介紹食物中各種來自環境的污染物，包含農藥超標問題，重金屬、戴奧辛、多氯聯苯等環境賀爾蒙，與細菌污染相關知識。
7 videos1 assignment
「天然就是健康的嗎？」本週將介紹天然食物中所不為人知的一面，包含天然食物複雜的成分中可能會具有毒性的物質，如動植物毒素、黴菌毒素與蕈菇毒素，和非毒素所造成的不適反應，如食物過敏反應。最後對輻射污染與基改食品兩個眾所關注的議題進行討論。
8 videos1 reading1 assignment1 peer review
介紹過了食物在上游處理過程中可能造成的食安危害，這週要介紹的是食物在烹煮過程中可能產生的有害物質，包含燒烤產生的多環芳香族碳氫化合物、油炸所產生的丙烯醯胺，與香腸中的亞硝酸鹽會造成什麼危害？最後介紹了由餐具釋放的有毒物質。希望在學完本週課程後可以學會如何在食物的烹煮過程中避開或減少攝取這些毒性物質。
11 videos1 assignment
食品添加物在近期常常被提出討論，過量添加與違法添加的事件也時有耳聞，造成社會大眾恐慌。成分表上複雜的添加物名詞，與多種不知名的添加物是否讓你不知所措？揪竟如此多種的食品添加物吃進肚子裡會對人體造成什麼為害？在本週將對現在市面上常見的食品添加物進行介紹，包含防腐劑、保色劑、乳化劑等等。
10 videos1 reading1 assignment
熱量也具有毒性嗎？如果是的話，這也許是另一個能說服自己開始減少熱量攝取的理由了！本週將從基本的營養單位：醣類、蛋白質、脂肪開始講起，介紹他們在人體內的代謝過程。與介紹熱量、肥胖與疾病三者間的關係。小提醒：別忘了期末作業與期末總複習考試喔！
14 videos1 reading3 assignments1 peer review
Peking University
University of Science and Technology of China
The Chinese University of Hong Kong
National Taiwan University
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Reviewed on Apr 2, 2023
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