使學習者了解食品在商品化過程中，從購入生產資財階段歷經生產階段與流通階段之後，進入最終消費者的食用階段的所有特質。此外，並訓練學習者習得食品在流通構造上的形成與變遷過程。Let learners understand all the characteristics of food in the process of commercialization, after purchasing the production and circulation stages from the production and circulation stages, they enter the final consumer's food stage. In addition, learners learn about the formation and change of food in circulation structure.
以古典經濟學為基礎，引領學生理解食品市場的基本構造，掌握流通構造的5大環節。
Based on classical economics, students will be guided to understand the basic structure of the food market and master the five major aspects of circulation structure.
� 主要參考書籍/資料 (Textbooks and References)
由於目前在台灣尚未有名為「食品流通學」的教科書等書籍，所以將以
1.流通經濟論（鈴木 武著）
2.現代流通論（西村 林著）
3.今日的食品流通（三國英實編）
4.1からの流通学（石原武政、竹村正明編著）
等著作為主要參考，為學習者解說食品的流通的基礎理論與構造上的特徵。
這些著作的學者都是在此領域中非常具有權威性與代表性的學者。這些著作也都是現在的日本的同領域之大學生必定要閱覽的書籍。
� Main reference books/data (Textbooks and References)
Since there are currently no textbooks such as "Food Circulation" in Taiwan, it will be
1. Circulation Economic Discussion (Written by Yu Mu Wu)
2. Modern circulation discussion (Written by Lin in Xicun)
3. Today's food circulation (edited by the Three Kingdoms)
4.1からの录 (edited by Takemasato Ishihara and Masaaki Takemura)
The works such as the main reference are for learners to explain the basic theories and structural characteristics of food circulation.
The learners of these works are very authoritative and representative learners in this field. These works are also books that students in today's Japanese community must read.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時表現與出席狀況平時表現與出席狀況 Performance and attendance at ordinary times |
20 | |
| 作業撰寫作業撰寫 Work writing |
20 | |
| 期中考試期中考試 Midterm exam |
30 | |
| 期末考試期末考試 Final exam |
30 |
