任課教師 |
柯俊良
|
學 分 數 |
2 |
課程時數 |
2 |
能力1 |
口語與寫作溝通能力 Oral and written communication skills ------------------------------------------------ 本課程評分方式包括撰寫期末心得報告，不論在校園或職場上，寫作都是用以思考溝通的利器，藉由透過整理學期中各課程內容，鼓勵同學發揮視聽觀察能力及邏輯思維能力，清晰表達對食品各項毒物的認識以及預防方法，透過嚴謹的思考過程，整理出條理通順的報告。The grading method for this course includes writing a final report. Whether on campus or in the workplace, writing is a tool for thinking and communicating. By organizing the content of each course in the semester, students are encouraged to develop their audio-visual observation skills and logical thinking skills, and clearly Express your understanding of various food poisons and prevention methods, and compile a coherent report through a rigorous thinking process. |
能力2 |
資訊科技運用能力 Information technology proficiency ------------------------------------------------ 現代食品毒物學相關的知識是日新月異瞬息萬變的，而從網路和媒體不斷產生的新事件，使得相關知識的資訊數量不斷的增加。而本課程會配合當時所發生的食安新聞事件，將相關的內容即時性的揉合到授課過程中，並要求同學能運用科技資訊相關的搜尋能力，就搜集到的時事資料討論辯證，配合運用跨學科知識來解決生活中的實際問題，有助於培養創新及解決問題的能力。 The knowledge related to modern food toxicology is changing rapidly, and new events constantly generated from the Internet and media have caused the amount of relevant knowledge information to continue to increase. This course will be based on the food safety news events that occurred at that time, and relevant content will be integrated into the teaching process in real time, and students will be required to use their search skills related to scientific and technological information to discuss and dialectically discuss the collected current affairs information, and cooperate with Applying interdisciplinary knowledge to solve practical problems in life helps to cultivate innovation and problem-solving abilities. |
能力3 |
邏輯與計算推理能力 Logical and computational reasoning abilities ------------------------------------------------ 課程內容主要以涵蓋基礎理科科目如生物學、化學、生化學、毒理學及生理學等科學背景，再輔以食品相關的專門知識(如食品科學、食品安全)，以科學實證基礎為出發點，培養同學的邏輯推理能力與思考辯證能力，面對各種食品毒物相關問題養成做出正確判斷的習慣，並就此對所延伸出的問題採取最佳之解決對策。 The course content mainly covers basic science subjects such as biology, chemistry, biochemistry, toxicology, physiology and other scientific backgrounds, supplemented by food-related expertise (such as food science, food safety) |
能力4 |
倫理涵養與道德思辨能力 Ethical cultivation and moral reasoning skills ------------------------------------------------ 近年來層出不斷的食安問題凸顯了企業倫理價值蕩然無存，顯示需要道德重整以改善目前狀況，以重新建立經營環境及消費者信心。本課程從消費者對食安關注的立場，反思當前市場上諸多的問題，培養學生的批判思考及道德判斷能力，並期待能進一步建立責任倫理素養。 The continuous emergence of food safety issues in recent years has highlighted the disappearance of corporate ethical values and demonstrated the need for moral restructuring to improve the current situation and re-establish the business environment and consumer confidence. |
能力5 |
創意與審美能力 Creativity and aesthetic abilities ------------------------------------------------ 從學術界的角度談對食品產業創新研發的看法，提供更多食品安全相關資訊，進而推廣安全健康的飲食觀念。Discuss the views on innovative research and development in the food industry from an academic perspective, provide more food safety-related information, and promote safe and healthy dietary concepts. |
能力6 |
人文關懷能力 Humanistic care skills ------------------------------------------------ 統合飲食文化及食品安全之概念，從日常生活常接觸到的各項食品出發，藉由課程內容建構安全飲食文化的資訊，使得飲食與人文生活的連結能更進一步結合，並融入食品科學的核心精神。 Integrate the concepts of food culture and food safety, starting from various foods that are commonly encountered in daily life, and constructing information on safe food culture through course content, so that the connection between food and humanistic life can be further combined, and integrated into the core of food science Spirit. |
課程大綱 008386 |