1. Students can identify common physical, chemical, and biological hazards in the environment and food, deduce possible sources and levels of contribution of these hazards, and implement preventative control measures.<br>2. Students can explain the metabolic transformation of common hazardous substances in the human body and the mechanisms of their resulting health effects.<br>3. Students can operate commonly used detection techniques in environmental and food analysis, assess possible human exposure levels and the potential degree of environmental pollution, and construct possible health effects or environmental impacts.<br>4. Based on the characteristics of hazardous substances, students can describe their distribution and possible degradation mechanisms in the environment, and predict the possible concentration of hazardous substances from emission sources to receptors.