UGEB 2364 食品安全與製作科技 Food Safety & Processing Tech

 

Course Code	UGEB 2364 UGEB2364			科目名稱		Food Safety & Processing Tech 食品安全與製作科技
教員	Dr. Erika KWEK [官方介紹及學術著作]			學　　分		2學分
課程性質				同科其他選擇
Workload	l   70% online quiz (after class on blackboard) l   30% (summer sem: poster, other sem: essay?) on food safety issue l   +5 bonus points for in class easy worksheets								好重
									重
									平均
									輕	1
									極輕
評價教學內容	#1  Not too hard to understand for people without science background, no close book exams, doesn't count attendance
評價教員教學	#1  Very nice, makes it easy to understand for the non-science literate
CUSIS科目資料	Description：         In modern cities, a wide assortment of food products is available in the markets and consumers are able to enjoy these delicious foods conveniently and safely. Behind the scenes of food enjoyment, lots of science and technology has been applied in their manufacturing processes to ensure that the food products are preserved in high standards of quality, nutrition and safety. Among those food manufacturing and processing methods, however, some of them are quite controversial and thus arouse many public concerns over food safety and security issues.   This course is designed for the general students to provide them with some key concepts and scientific knowledge in food preservation, processing technology and food safety control, as well as to explore the interactive relationships between them. Through learning the basic properties of foodborne hazards, which are the origins of most food safety problems, students are able to enhance the understandings on the principles and practices of respective food preservation methods and processing technologies. Meanwhile, the potential risks and adverse effects of particular food processing technologies will be discussed. Furthermore, some highly concerning topics and incidents about food safety will be analysed based on scientific facts and discussed from different perspectives. After finishing the course, students are encouraged to use the acquired knowledge to make better food choices, distinguish the fallacies about food and appraise the impact of modern technology on human food safety and security.   Learning Outcome： After completing this course, students are expected to be able to: l   identify the foodborne hazards in various aspects and describe their properties l   elucidate the causes and mechanisms of foodborne diseases l   identify the applications of food preservation methods and technologies in daily food products and explain their working principles l   apply the knowledge to make better food choices and safer domestic food preparations l   analyse the contemporary food issues with scientific discipline and make informed judgment in some controversies of food concerns l   appraise the pros and cons of food processing technologies and evaluate their impact on food safety and security
其他資料	2025Sem1：學位 60|註冊 60|剩餘 0 2025SemSummer：學位 60|註冊 57|剩餘 3
同學推薦	高度推薦	1	推薦			有保留		極有保留