1. 闡述品質管制的定義及範圍，使學生具備基本概念。
2. 介紹品質管制的應用技巧，包括品質管制七大手法(Q7)、抽樣檢驗、管制圖、品管圈(QCC)以及品質管制新七大手法(N7)
3. 介紹食品工業的品質管制、5S 運動以及食品加工安全與衛生品質、新產品研發、國際標準認證
4. 達成學生具備食品相關產業基本品質與衛生管理能力之教育目標。1. Explain the definition and scope of quality control so that students have basic concepts.
2. Introduce the application skills of quality control, including the seven quality control techniques (Q7), sampling inspection, control chart, quality control circle (QCC) and the new seven quality control techniques (N7)
3. Introduce quality control in the food industry, 5S movement, food processing safety and hygienic quality, new product research and development, and international standard certification
4. Achieve the educational goal of equipping students with basic quality and hygiene management capabilities in food-related industries.
品質管制是一門科學，也是一門藝術，其觀念為現代人所必須具備的知識，而其技能之應用與執行之成效更攸關企業經營、工廠生產甚至單純一個計畫或方案執行之成敗。『食品品質管制』課程著眼於食品工廠之品質管制實務，以深入淺出的方式從基本觀念介紹到實際應用技巧，內容簡明扼要，除講授外亦輔以實況模擬演練，以收成效。
Quality control is both a science and an art. Its concepts are knowledge that modern people must have, and the application and execution of its skills are more important to the success or failure of business operations, factory production, and even the execution of a simple plan or program. The "Food Quality Control" course focuses on quality control practices in food factories. It introduces basic concepts to practical application techniques in a simple and easy-to-understand manner. The content is concise and concise. In addition to lectures, it is also supplemented by live simulation exercises to achieve results.
1. 柯文慶、張献瑞、紀學斌。2006。食品品質管制。富林出版社。台中。ISBN-10:
957-29850-8-3。
2. Sutherland J.P., Varnam, A.H., Evans, M.G.. 1986. A Colour Atlas of Food Quality
Control. 華香園出版社(A Wolfe Science Book 授權)。台北。ISBN 0-7234-08157。
3. 林成益。1998。品質管制。揚智文化事業公司。台北。ISBN 957-8446-93-4。
4. 先鋒 QC 手法研究小組譯(新 QC 七大手法研究會編)。1995。簡單易懂實用的新
QC 七大手法。先鋒企業管理發展中心。ISBN 957-9300-03-9。
1. Ke Wenqing, Zhang Xianrui, Ji Xuebin. 2006. Food quality control. Fulin Press. Taichung. ISBN-10:
957-29850-8-3.
2. Sutherland J.P., Varnam, A.H., Evans, M.G.. 1986. A Color Atlas of Food Quality
Control. Hua Xiangyuan Publishing House (authorized by A Wolfe Science Book). Taipei. ISBN 0-7234-08157.
3. Lin Chengyi. 1998. Quality control. Yangzhi Cultural Corporation. Taipei. ISBN 957-8446-93-4.
4. Translated by the Pioneer QC Techniques Research Group (edited by the Seven New QC Techniques Research Group). 1995. Easy to understand and practical new
Seven QC techniques. Pioneer Enterprise Management Development Center. ISBN 957-9300-03-9.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時成績平時成績 usual results |
30 | 包含出席與作業 |
| 期中考期中考 midterm exam |
30 | 筆試 |
| 期末考期末考 final exam |
40 | 筆試 |
