Concepts of risk assessment, risks in environmental risks, ecological risks; methods of risk assessment, quantification of probabilities, use of data, models, and expert judgments; risks and decisions, interlinking risk analysis with risk management; applications to food safety decisions.

More specifically its aim is to provide students with: a solid understanding of the basic principles of toxicology; to assist them in the interpretation of toxicological data and to learn how to apply it to human risk assessment.

Mass spectrometry is widely used in biomedical, proteomic, environmental, food safety, and forensic applications. This course will start with a systematic and detailed description of various components in a mass spectrometer, followed by a visit to a mass spectrometry facility on campus. After the students learn the basics of mass spectrometry, they will discuss a variety of examples of applications in the literatures.

This class aims to discuss three major topics of fundamental biostatistics: data description, probability laws and statistical inferences. The data description includes numeric measures of centrality, variation and percentiles, tabulation and graphical display of data. The probability laws include axioms of probability, sample space and events, law of addition, law of multiplication and conditional probability and Bayes rule, and etc. The statistical inferences cover the concepts of sampling distribution, interval estimation and hypothesis testing.

The main purpose of Environmental Toxicology is to introduce different experimental methods of toxicology and instrument analysis. The principal and application of methods of chemical carcinogenesis, immunotoxicity, genetic toxicity, flowcytometry for determine free radical and cytotoxicity will be discussed in the course through oral presentation by students.

The main purpose of Environmental Toxicology is to introduce different experimental methods of toxicology and instrument analysis. The principal and application of methods of chemical carcinogenesis, immunotoxicity, genetic toxicity, flowcytometry for determine free radical and cytotoxicity will be discussed in the course through oral presentation by students.

This course can achieve the goals in risk management base on the result of risk assessment more efficient. The lecture include: the communication method in social academic, multiple communication pathways on an open plate and different and social media. Further, it can be done in excluding anxiety, clarify the disagreement, and to have the consensus in risk management.

In prior, the students need to arise their ability in ascertaining the event of food safety base on their professional knowledge in law. The lectures include: The scenario of the food safety in Taiwan, the manage strategies, challenge in laws on food safety of Taiwan FDA and local public health bureau. Finally, the skills will be applied on ascertaining the judgement in food safety problem based on the regulation, human being and value evaluation in Taiwan.

The purpose of food processing is to improve food safety and hygiene. The course introduces the uses, procedures, storage, and quality control factors of food processing technology.

Epidemiology is a useful tool for studying environmental and occupational health. The objective of this course is to introduce how to apply epidemology to field studies. The course also covers some special issues including guestionnaire design and sarveillance in more depth. In addition,students are asked to conduct critiques on published epidemiologic studies.

This course is an applied course on food safety and sustainable health. The main content is to introduce sustainable development under climate change, and environmental and food issues are urgent issues facing human society. Environmental management refers to the interaction between human society and the ecological environment. The sustainable development goals aim to end all forms of hunger and malnutrition, making sure all people–especially children–have sufficient and nutritious food all year. This involves promoting sustainable agricultural, supporting small-scale farmers and equal access to land, technology and markets. The sustainable development of environment and food requires integration of food supply chain, consumer and government. The course provides integrated researches and key knowledge networks for understanding and establishing water, food, and energy security, carrying out green and sustainable execution based on scientific knowledge.

Students will study and discuss the principles and methods for the risk assessment of chemicals in food, and literatures related to food safety issues in Taiwan. Students are expected to have a better understanding and ability to cope with food safety problems.

Scientific studies usually take a lot of time and effort, and failure to disseminate the study results outside the research team correctly and comprehensively may waste the whole endeavor. The objective of this course is to introduce the principles of managing and reporting study results. The

The main purpose is to understand the basic principles of toxicology, and to assist students in the correct analysis of physical physics data, and to apply them to food safety and risk assessment.

In prior, the students need to study basic health risk assessment, and use the concept and alternative tools for assessing health risk. The syllabus includes environmental modules, ex. Air dispersion model, water pollutant model, soil and underground water model; the exposure assessment model includes dietary intake, monte carlo simulation and the multiple exposure pathway from USEPA, CaEPA, etc. Finally, the skills will be applied on calculating the health risk based on the data in Taiwan.

The course lays out the useful knowledge links between heath, food, food supplies, and disease prevention using dietary food. Many diseases such as metabolic syndrome, cardiovascular disease, and cancer are preventable. The course contains the risk factors for these chronic diseases including inherited factor, environmental factors, and food. The diet can be a risk factor or a preventive element in disease. In regard this, the course includes the values of protein, fat, antioxidants, carbohydrate, micronutrition, functional foods, and natural compounds. In addition, the course includes the policies and strategies developed in Taiwan or national health organizations on food consumption and preventive medicine.

This course provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. Some food contaminants, including environmental contaminants or natural toxicants, food additives and the migration of chemicals from packaging materials into foods, are hazardous because of the
toxicological risks from their intake to the consumers. Humans need to ingest nutrients however excess nutrients may result in toxicity or organ damages. Due to evaluate the risk of food safety, we need to realize the impact of contaminants on nutrient utilization, metabolism of food toxicants, and the relationship of the body’s biologic defense mechanisms etc. Presenting the general principles of toxicology and toxic mechanisms, this course enhances the understanding of foodborne intoxications and food safety. Students will be more aware of the whole picture of the poison and will learn how to clarify the problems.

The course intends to give the student experience in all included parts at food toxicity testing in vivo and in vitro. The contents include practical laboratory work, experience in writing reports and presentation of an experimental study. The studies are from health related food toxicology (human toxicology), environmental toxicology and general biochemical toxicology. After the course, the student should have thorough knowledge about planning toxicity study in vivo or in vitro and be familiar with the principles of how animal test ethical review is being done with regard to toxicological testing and research.

The course intends to give the student experience in all included parts at food toxicity testing in vivo and in vitro. The contents include practical laboratory work, experience in writing reports and presentation of an experimental study. The studies are from health related food toxicology (human toxicology), environmental toxicology and general biochemical toxicology. After the course, the student should have thorough knowledge about planning toxicity study in vivo or in vitro and be familiar with the principles of how animal test ethical review is being done with regard to toxicological testing and research.

Food poisoning is often caused by the presence of microorganisms within or on the food that we eat, such as bacteria – or in rare cases, viruses. In this course, we will focus on the food-borne pathogen. Extending from food poisoning incidents, to understand the risks of various microorganisms that may harbor in different foods. To convey the concept of food safety, we will introduce the microbial pathogenesis and diagnostic methods of food-borne microorganisms.

The course scope is focused on the interplay between genetics and environmental factors with the emphasis in components of food, drug and nutrients. Four major domains are included in the course content: (1)The mechanism of gene regulation (2) The impact of gene activity on individual’s metabolic ability, sensitivity and susceptibility to food and drug active ingredients (3) The impact of food and nutrients to gene activity and individual’s health (4) The application of genetic engineering and biosensing technology in food safety

Foodborne diseases encompass a wide spectrum of illnesses and are a growing public health problem worldwide. They are the result of ingestion of foodstuffs contaminated with microorganisms or chemicals. The contamination of food may occur at any stage in the process from food production to consumption (“farm to fork”) and can result from environmental contamination, including pollution of water, soil or air. Recently, diseases caused by food contamination have spread worldwide. These events highlight the importance of foodborne disease surveillance and epidemiological investigation. Thus, it is necessary to upgrade the capacity and efficiency of foodborne disease investigations and reduce the extension of foodborne outbreaks.

Food safety and environmental health were highly associated with human health. A series of major food safety scandals over the past few years, food safety has become a major public concern. From farm to table, consumer, food industry, and government all focus on obtaining more information and reliable data via the selection of the right analytic technology and structured instrument. The class provides the basic principles of the detection of contamination in environmental and food via qualitative and quantitative methods, and instrument analysis.

Food fermentation technology uses microorganisms to convert food materials to enhance the flavor, storage, and digestibility of the food. The course introduces the principles, processes, and control factors of fermented food.

Edible microorganism includes bacteria, fungi, and algae. The course introduces the characteristics, biological activity, toxic ingredients, processes, and commercial cultivation of edible and medical microorganisms.

The course is designed to teach the safety and pathogenicity of microorganisms in food, including factors affecting microbial growth in food, mechanisms for food spoilage and control methods. The course will introduce the types, characteristics, pathogenic mechanisms of foodborne pathogenic microorganisms and the status of foodborne illness and control in various countries. The course also introduces the types, characteristics, biological activity, toxic ingredients, control factors in processes, and commercial cultivation of edible and medical microorganisms.

This course involves studying the molecular mechanisms of the toxic effects of xenobiotics on living organisms. Also combines the knowledge of toxicology with genomics and other high-throughput molecular profiling technologies including transcriptomics, proteomics and metabolomics. The aim of the course is to combine novel molecular mechanisms and toxicogenomic methodologies to study or predict the possible toxic mechanisms of xenobiotics existed in food.

This course involves studying the molecular mechanisms of the toxic effects of xenobiotics on living organisms. Also combines the knowledge of toxicology with genomics and other high-throughput molecular profiling technologies including transcriptomics, proteomics and metabolomics. The aim of the course is to combine novel molecular mechanisms and toxicogenomic methodologies to study or predict the possible toxic mechanisms of xenobiotics existed in food.

Nanotechnology has rapidly promoted the development of a new generation of smart and innovative products. It is important that this development continues so that all the useful properties of engineered nanomaterials (ENM) can be fully utilized in a number of nanotechnology applications such as food, medicine and detection. This course provides a broad overview of nanotechnology in food and medical industries. The benefits of nanotechnology for the food industry are many and are expected to grow with time. This new, rapidly developing technology impacts every aspect of the food system from cultivation to food production to processing, packaging, shelf life, bioavailability of nutrients and detection of allergens, genetically modified organisms and pathogens. Commercial applications of nanomaterials will continue to impact the food industry because of their unique and novel properties. On the other hand, nanotechnology has provided the possibility of delivering drugs to specific cells using nanoparticles. Some nanotechnology-based drugs that are commercially available or in human clinical trials. However, the issues related to toxicity and environmental impact of nanoscale materials are still concerned. The big issue about nanotechnology apply in food and medicine is also discussed in the course.

The lecture is the application course of food safety and health risk assessment. It will be focus on 1) the general concepts of biological monitoring for multiple exposure sources, including occupation, environment, food and medicine; 2) to understand the metabolism of environmental and dietary containments; and 3) to measure the metabolites of the containments in a person’s body.

Edible microorganism includes bacteria, fungi, and algae. The course introduces the characteristics, biological activity, processes, and commercial cultivation of edible and medical microorganisms. The course also explores the latest prospective research trends in edible microorganisms and reviews important journal articles.

This course teaches students the fundamentals of bio-statistical concepts and a variety of statistical methods commonly used in the biological sciences. Also, SPSS statistical software packages are used to illustrate concepts and to perform statistical analyses of data sets. Students should be able to analyze appropriate statistical methods, explain the output and make a conclusion for the interested dataset.

The goal of this course is to assist students who are interested in using big data for research, but who have no practical experience. To build the ability to use second-hand database for epidemiological research and data statistical analysis.

SPSS / SAS-EG / ArcGIS software skills in statistical software and visualized analytic tools will be guided in this course. In this course, students will develop the abilities of analyzing data correctly and displaying data visually, which will benefit their future work on quantitative researches and risk communications.

In this course, the students will share relevant literatures about the impact of food on the intestine in recent years through group reports and discussion to understand how food affects intestinal function and human health. Through article reviews, we will learn the latest research results and world trends.

Foodborne bacterial pathogens continue to cause public health and economic concerns in the worldwide. Production, transfer, sale, and consumption of food products can become microbiologically contaminated at any point along the farm-to-table food chain. One of the challenges for managers of microbial food safety risks is predicting health risks associated with pathogens in food. Quantitative microbiological risk assessment (QMRA) is the process of estimating the risk from exposure to microorganisms. The process involves measuring known microbial pathogens or indicators and running a Monte Carlo simulation to estimate the risk of above practice stages in food products. QMRA has expanded to be used to estimate microbial risk in many fields, but is particularly important in safety management of food supply and protecting human health.

People’s risk cognition on food safety had been altered because the outbreak of food safety events in recent years. However, the perplexing scientific research results enlarge the cognition difference between the public and the professionals. Data visualization could eliminate the knowledge gap to get an efficient risk communication. This course will introduce the open source software, such as R language and QGIS to help the students applying the instinct methods to convey the research results to the public.

Mass spectrometry (MS) is an analytical chemistry technique that identify the amount and type of chemicals by measuring the mass-to-charge ratio and abundance of gas-phase ions. It is widely applied in quantify and qualify of analytes present in a complicated sample. The ‘omics’ studies were relied on mass-spectrometry (MS)-based techniques which are considered indispensable to get high-throughput dataset. The application of multi-omics technologies in food study, developing as foodomics, provides an overview of food safety and quality. Foodomics including genomics, proteomics, and metabolomics investigates food effects on human health, food bioactivity, and whole metabolites. The aims of foodomics technology are improving human health and well-being production through providing high-quality and safe food products.

Food safety is closely related to the public health. To analyze the velocity, variety, and high-volume food safety data is one of the critical points of the risk assessment. This course will introduce the basic R language, the data structure, data trimming, data analysis and interpretation. The students are expected to learn the essential R language to handle the big data.

Let the students know the pattern of experimental research reports, learn the writing for publishing in internal journals and get familiar with the sentence patterns of writing an experimental report.

In this course, the students will share relevant literatures about the impact of food on the intestine in recent years through group reports and discussion to understand how food affects intestinal function and human health. Through article reviews, we will learn the latest research results and world trends.

Study the interactions between microbe and human, including the binding in the molecular level. Particularly, we will focus on symbiosis and invasion of the microbe in the gut as well as the human immune responses.

Confliction originated from the gap between the authorities, lay persons, and scientists. Risk communication is believed to be able to fill the gap. People’s risk cognition on food safety had been altered because the outbreak of food safety events in recent years. However, the perplexing scientific research results enlarge the cognition difference between the public and the professionals. Data visualization could eliminate the knowledge gap to get an efficient risk communication. This course will instruct the students to apply the available open sources to display the accidents distribution through point to 3D and to convey the research results to the public instinctly.

Scientific evidences are developed rapidly in decay, however, there always exist the inconsistency between the similar study designs. Part of the inconsistency comes from the inadequate sample size, some comes from the potential heterogeneity. To get a persuasive result by reviewing the literatures systematically and extract the meaningful literature data is very helpful. The course will instruct the students to search the literatures and evaluate the valuable research to collect and analyze the meaningful data.

Food additives are always related to the food safety scandals in the world, including melamine, phthalates, maleic anhydride, and copper chlorophyll etc.
Regulation, guidance, and inspection from our government as well as industry self-management and consumer perception are all important to one of the effective strategies in management of food additives. In order to improve international image and protect food safety and human health, it is important to provide the right knowledge and processing of food additives

In this course, the students will share relevant literatures about the impact of food on the intestine in recent years through group reports and discussion to understand how food affects intestinal function and human health. Through article reviews, we will learn the latest research results and world trends.

There are over 10 thousands of chemicals contain in food. In the past, the health effects to human were predicted by high exposure of in vivo studies, which were expensive and take a long time. So for, there are still amount of chemicals lack of toxicological data. Due to the common in international trade and the alternative requirement of the laws in different countries, the raw materials and food products from different countries may be imported into Taiwan and cause food safety incidents. This course will learn the alternative cheminformatics tools, such as Benchmark dose, QSAR, SOM, ToxPi and others in prioritizing the chemical management requirement and integrate with computational toxicology methods for risk assessment and risk management.