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。It enables learners to understand all the characteristics of food in the commercialization process, from the stage of purchasing production assets, through the production stage and circulation stage, to the consumption stage of the final consumer. In addition, it trains learners to learn the formation and change process of food in the 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 are guided to understand the basic structure of the food market and master the five major links of the 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/materials (Textbooks and References)
Since there are currently no textbooks or other books titled "Food Distribution" in Taiwan, we will use
1. Circulation Economics (written by Takeshi Suzuki)
2. Modern Circulation Theory (written by Nishimura Hayashi)
3. Today’s food circulation (compiled by San Guoying)
4.1 Circulation Science (edited by Takemasa Ishihara and Masaaki Takemura)
and other works as the main reference to explain the basic theory and structural characteristics of food circulation to learners.
The scholars who wrote these works are very authoritative and representative scholars in this field. These works are books that must be read by current Japanese students in the same field.
| 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 Daily performance and attendance |
20 | |
| 作業撰寫作業撰寫 Assignment writing |
20 | |
| 期中考試期中考試 midterm exam |
30 | |
| 期末考試期末考試 final exam |
30 |
