食品安全與毒理 (Food Safety & Toxicology)

National Taiwan University via Coursera

Go to Course: https://www.coursera.org/learn/shipin-anquan

Introduction

**Course Review: Food Safety & Toxicology (食品安全與毒理) on Coursera** In an era where awareness of food quality and safety is more critical than ever, the Coursera course “食品安全與毒理” (Food Safety & Toxicology) emerges as an essential educational experience for anyone interested in understanding the complexities of what we consume. This course delves into the intricate relationship between food safety, toxicology, and our daily eating habits, providing students with the knowledge they need to navigate the often-murky waters of food safety. ### Overview "民以食為天！" (Food is of paramount importance), is an age-old saying that reflects the crucial role eating plays in human existence. Historically, the focus was merely on survival—ensuring three meals a day. However, in contemporary society, the quest has shifted—it's no longer just about filling our stomachs; it's about eating well, understanding the implications of what we consume, and making informed dietary choices. As food processing flourishes, questions arise: What exactly are we eating? What additives are present? What are the safety standards for our food? This course does an outstanding job of addressing these questions through the lens of scientific study, particularly toxicology, to offer students a solid foundation in food safety assessment. ### Course Structure The course is divided into six substantive weeks, each tackling a unique and significant aspect of food safety and toxicology: 1. **Principles of Food and Toxicology**: An introduction to the course framework and an overview of the potential hazards associated with food. Essential toxicology concepts such as ADME (Absorption, Distribution, Metabolism, Excretion) and ADI (Acceptable Daily Intake) set the stage for understanding food safety standards. 2. **Food and Environmental Contaminants**: This week uncovers various pollutants present in food, including pesticide residues, heavy metals, and the risks associated with bacterial contamination. 3. **Natural Toxins in Foods**: A closer look at the misconception that "natural" equals "safe." Students will learn about toxic substances found in natural foods, such as plant and animal toxins, and the effects of radiation and genetically modified organisms (GMOs). 4. **Toxic Substances Produced During Food Preparation**: This week focuses on harmful substances that can form during cooking processes, such as polycyclic aromatic hydrocarbons (PAHs) from grilling and acrylamide from frying. 5. **Food Additives**: Here, students will dissect the complex world of food additives, exploring common preservatives, colorings, and emulsifiers, and the controversies surrounding their usage. 6. **Caloric Toxicity Effects and Summary**: This concluding week looks into the concept of calories as potentially toxic substances. It examines the metabolic processes of carbohydrates, proteins, and fats, and the connections between caloric intake and health outcomes. ### Recommendation I highly recommend the Food Safety & Toxicology course on Coursera for anyone serious about enhancing their understanding of food safety. The course is designed for a broad audience, whether you're a student, a health professional, or just someone keen on making better dietary choices. The material is presented in an engaging and understandable manner, making complex scientific concepts accessible to all. Moreover, the course encourages critical thinking and equips participants with insights that will help them to assess food safety issues in daily life. ### Conclusion In summary, “食品安全與毒理” (Food Safety & Toxicology) is more than just an academic course—it's an intellectual journey that empowers students to become informed consumers. By taking this course, you will gain invaluable knowledge that can transform your perspective on food, safety, and health. Enroll today and start your journey toward understanding the intricate world of food safety!

Syllabus

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。

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。

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。

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。

食品添加物

食品添加物在近期常常被提出討論，過量添加與違法添加的事件也時有耳聞，造成社會大眾恐慌。成分表上複雜的添加物名詞，與多種不知名的添加物是否讓你不知所措？揪竟如此多種的食品添加物吃進肚子裡會對人體造成什麼為害？在本週將對現在市面上常見的食品添加物進行介紹，包含防腐劑、保色劑、乳化劑等等。

卡路里的毒性效應與總結

熱量也具有毒性嗎？如果是的話，這也許是另一個能說服自己開始減少熱量攝取的理由了！本週將從基本的營養單位：醣類、蛋白質、脂肪開始講起，介紹他們在人體內的代謝過程。與介紹熱量、肥胖與疾病三者間的關係。小提醒：別忘了期末作業與期末總複習考試喔！