透過食品流通的整體性介紹，了解食品由生產者移轉到消費者的過程與活動（包含原物料儲存、製造、存貨、配送等），理解【農場到餐桌】的整體商流、物流、資訊流等操作模式與原則。透過課程達到對食品供應鏈、食品物流、食品工業管理、食品倉儲等具有初步的認知的目的。

Through the overall introduction to food circulation, we understand the process and activities of food transfer from producers to consumers (including raw material storage, manufacturing, storage, distribution, etc.), and understand the overall business flow, logistics, information flow and other operating modes and principles of [agricultural to dining table]. Through the course, we have a preliminary understanding of food supply chains, food logistics, food industry management, food storage, etc.

個人講義與教材為主

【外文參考書籍】
1. Samir Dani (2015), Food supply chain management and logistics: from farm to fork, London, KoganPage.
2. Eleftherios Iakovou, Dionysis Bochtis, Dimitrios Vlachos, Dimitrios Aidonis (2016), Supply Chain Management for Sustainable Food Networks
3. Brijesh K. Tiwari, Tomas Norton, Nicholas M. Holden, (2013). Sustainable Food Processing

【中文參考書籍】
1. 流通管理概論-精華理論與本土案例(第四版)，戴國良，五南出版社
2. 食品供應鏈與物流管理，中國醫藥大學雲端健康促進研究室教材編輯委員會

Personal lectures and textbooks

【Foreign language reference books】
1. Samir Dani (2015), Food supply chain management and logistics: from farm to fork, London, KoganPage.
2. Eleftherios Iakovou, Dionysis Bochtis, Dimitrios Vlachos, Dimitrios Aidonis (2016), Supply Chain Management for Sustainable Food Networks
3. Brijesh K. Tiwari, Tomas Norton, Nicholas M. Holden, (2013). Sustainable Food Processing

【Chinese Reference Books】
1. Overview of Circulation Management - Chinese Theory and Local Cases (Fourth Edition), Dai Guoliang, Wunan Publishing House
2. Food supply chain and logistics management, China Medical University Cloud Health Promotion Research Office Textbook Editing Committee