本课程是为食品工程专业、生物工程专业、食品安全专业开设的一门专业基础课程。本 课程的教学目的是使学生通过课程内容的学习,掌握各类食品添加剂的理化性质、作用原理 和使用方法,掌握各类食品添加剂的安全评价和使用卫生标准,了解国内外食品添加剂生产 与应用的现状及发展动态。为食品工艺学、生物工艺学、食品安全学等课程的学习打下基础, 为从事食品的生产和科研工作服务

The employing authority, through the la boratory director, is responsible for ensuring that there is adequate surveillance of the health of laboratory personnel. The objective of such surveillance is to monitor for occupationally acquired diseases Appropriate activities to achieve these objectives are:

Human error, poor laboratory techniques and misuse of equipment cause the majority of laboratory injuries and work-related infections. This chapter provides a compendium of technical methods that are designed to avoid or minimize the most commonly reported problems of this nature

Risk Group 1 (no or low individual and community risk): A microorganism that is unlikely to cause human or animal disease. ORisk Group

The containment laboratory Biosafety Level 3 is designed and provided for work with Risk group 3 microorganisms and with large volumes or high concentrations of risk group 2 microorganisms that pose an increased risk of aerosol spread

Laboratory/facility commissioning may be defined as the systematic review and documentation process signifying that specified laboratory structural components, systems and/or system components have been installed, inspected, functionally tested and verified to meet national or international standards, as appropriate

Research on Transgenic Corn转基因玉米研究

第一节生物安全 第二节生物污染

上海交通大学：《环境与健康》课程教学资源（学习展示）No.12—第14组 生物污染与食品安全健康

第一节 水体污染的生物监测 第二节 生物毒性检测