|
課程概述
|
本課程主要教授生物技術應用於食品安全與檢驗學及保健營養學之領域，課程內容以介紹生物技術如何應用於檢驗食品的安全，以及生物技術如何應用於保健食品的成分分析與產品的設計，並討論基因改造食品對人體健康之影響。授課內容為每週一個重要主題，從食品安全開始，依序介紹健康食品制度、法規、毒理測試及功能認證，接著講授植物、動物、微生物等領域的生物技術原理與方法及所遇到的食品安全問題，並簡介各種生物科技儀器在檢驗上的應用，包括質譜儀在農產品的應用-保健成分與代謝體分析及毒素與農藥檢驗上的應用，偶合電漿質譜儀在食品安全的應用-重金屬檢驗的應用，酵素連結免疫吸附分析法及分子生物學的應用-食品成分的檢測於食品及營養產業的應用。最後介紹生物科技在食品添加物、加工生成物、食品法規與風險評估上的關係及如何用這些新興技術把關保健食品的安全。
This course mainly teaches the application of biotechnology in the fields of food safety and inspection and health nutrition. The course content introduces how biotechnology is applied to the safety of food inspection, and how biotechnology is applied to the composition analysis of health food and product design. And discuss the impact of genetically modified food on human health. The content of the lecture is an important theme every week, starting with food safety, introducing healthy food systems, regulations, toxicology testing and functional certification in sequence, and then teaching biotechnology principles and methods in the fields of plants, animals, microbes, etc. Food safety issues, and introduce the application of various biotechnological instruments in inspection, including the application of mass spectrometers in agricultural products-the analysis of health ingredients and metabolites and the inspection of toxins and pesticides, and the application of coupled plasma mass spectrometers in food safety- The application of heavy metal inspection, enzyme-linked immunosorbent analysis and molecular biology applications-the detection of food ingredients in the food and nutrition industry. Finally, we introduce the relationship between biotechnology in food additives, processed products, food regulations and risk assessment and how to use these emerging technologies to check the safety of health food.
|
