| 1 | To learn general properties of foodborne pathogens including bacteria, mold, virus and protozoa. |
| 2 | To learn epidemiology, virulence factors and pathogenicity mechanism of foodborne pathogenic bacteria. |
| 3 | To learn isolation, identification and control mechanism of foodborne pathogenic bacteria |
| 4 | To learn information about foodborne diseases |
| 5 | To learn human body defense mechanism against foodborne pathogens |