About this Course
4.6
19 ratings
2 reviews
100% online

100% online

Start instantly and learn at your own schedule.
Flexible deadlines

Flexible deadlines

Reset deadlines in accordance to your schedule.
Beginner Level

Beginner Level

Hours to complete

Approx. 21 hours to complete

Suggested: 4 hours/week...
Available languages

Chinese (Traditional)

Subtitles: Chinese (Traditional), Chinese (Simplified)
100% online

100% online

Start instantly and learn at your own schedule.
Flexible deadlines

Flexible deadlines

Reset deadlines in accordance to your schedule.
Beginner Level

Beginner Level

Hours to complete

Approx. 21 hours to complete

Suggested: 4 hours/week...
Available languages

Chinese (Traditional)

Subtitles: Chinese (Traditional), Chinese (Simplified)

Syllabus - What you will learn from this course

Week
1
Hours to complete
1 hour to complete

食品與毒理學原理

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。...
Reading
10 videos (Total 64 min), 1 reading, 1 quiz
Video10 videos
1.1.1 食品安全的誕生-飲食文化進化論11m
1.1.2-1.1.3 吃到的不一定是能看到的-食物成分的複雜性、對食品安全的恐懼8m
1.2 課程學習目標-各種食品安全危害途徑7m
1.3.1 超標就有危害嗎?-毒性劑量效應6m
1.3.2 人體對毒物的反應機制-ADME5m
1.3.3 吃多少會有毒?-毒性測試與ADI值4m
1.3.4.1 訂定檢驗標準-最大殘留容許量2m
1.3.4.2 訂定檢驗標準-祖父條款、Use of tolerance、ALARA4m
1.3.4.3 訂定檢驗標準-風險分析5m
Reading1 reading
NTU MOOC 課程問題詢問與回報機制1m
Quiz1 practice exercise
Week 1 - Quiz10m
Week
2
Hours to complete
2 hours to complete

食物與環境污染物

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。...
Reading
7 videos (Total 89 min), 1 quiz
Video7 videos
2.2 超標=中毒?與農藥一齊活下去12m
2.3 站在食物鏈頂端的你該如何選擇? - 重金屬23m
2.4.1 環境荷爾蒙 - 世紀之毒戴奧辛8m
2.4.2 環境荷爾蒙 - 多氯聯苯無所不在11m
2.4.3 環境荷爾蒙 - 塑化劑之愛用塑膠5m
2.5 食物?細菌?關係? - 細菌與食物15m
Quiz1 practice exercise
Week 2 - Quiz10m
Week
3
Hours to complete
4 hours to complete

食物中天然動植物毒素

「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。 ...
Reading
8 videos (Total 97 min), 2 quizzes
Video8 videos
3.2.1.a 好吃但致命!?- 河魨毒素、貝類毒素13m
3.2.1.b [美國牛好可怕QQ?- 好與壞普利恩蛋白] [過與不及都不好!- 維生素A與劑量興奮效應]12m
3.2.2.a [柿子不能配螃蟹?- 單寧酸作用] [為了下一代的生存!- 植物凝集素]12m
3.2.2.b [小心綠色金黃薯!- 龍葵鹼毒素] [棉籽油害我不孕?- 棉酚]9m
3.3 黴菌毒素 - [花生省魔素?- 黃麴毒素] [吃了輕飄飄 - 蕈菇毒素]15m
3.4.a [一定iPad溫開水 - 談食物與藥物的交互作用] [你的食物可能是他的毒物?- 談食物敏感反應]12m
3.4.b [斷開DNA的魂結!- 輻射污染食品] [基改作物 - 關鍵在自己的選擇!]12m
Quiz1 practice exercise
Week 3 - Quiz10m
Week
4
Hours to complete
2 hours to complete

食物烹調產生的毒性物質

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。...
Reading
11 videos (Total 83 min), 1 quiz
Video11 videos
4.1.1 “愛”燒烤 - 烹煮過程中產生的毒性物質 - 多環芳香族碳氫化合物(PAH)11m
4.1.2 吃IQ產物≠有IQ - 烹煮過程中產生的毒性物質 - 多環芳香胺化合物(PAA)7m
4.1.3 真的是沒那反應嗎? - 烹煮過程中產生的毒性物質 - 梅納反應7m
4.1.4 炸出丙烯先安? - 烹煮過程中產生的毒性物質 - 丙烯醯胺6m
4.1.5 醃肉→鮮紅色→硝酸鹽→致癌? - 烹煮過程中產生的毒性物質 - 亞硝胺6m
4.1.6 輻射=不安?烹煮過程中產生的毒性物質 - 食品的輻射照射6m
4.2.1 不要燙我!! - 餐具溶出的毒性物質 - 塑膠餐具8m
4.2.2 不同的我要分清楚 - 餐具溶出的毒性物質 - 不鏽鋼餐具5m
4.2.3 不要太勤勞 - 餐具溶出的毒性物質 - 不沾鍋5m
4.2.4 "洗碗"不是人生必做的事嗎? - 餐具溶出的毒性物質 - 洗潔劑7m
Quiz1 practice exercise
Week 4 - Quiz10m

Instructor

Avatar

姜至剛

教授 (Professor)
醫學院毒理學研究所 (Graduate Institute of Toxicology)

About National Taiwan University

We firmly believe that open access to learning is a powerful socioeconomic equalizer. NTU is especially delighted to join other world-class universities on Coursera and to offer quality university courses to the Chinese-speaking population. We hope to transform the rich rewards of learning from a limited commodity to an experience available to all. More courses information, the official Facebook Page: https://www.facebook.com/ntumooc2017/...

Frequently Asked Questions

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  • When you purchase a Certificate you get access to all course materials, including graded assignments. Upon completing the course, your electronic Certificate will be added to your Accomplishments page - from there, you can print your Certificate or add it to your LinkedIn profile. If you only want to read and view the course content, you can audit the course for free.

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