食品品質管制是一門科學，也是一門藝術，其觀念為身為食品工業相關從業人員所必須具備的知識，而其分析檢驗技能之應用與執行更攸關工廠生產甚至研發計畫執行之成敗。本課程係以學習實際規劃畜產品加工廠品質與管制要點為主架構，藉由產品設計學習製程規劃與工廠品質管制方案建立。基礎建立於同學已對乳、肉、蛋等原料與其製品之品質變化與管制已有了解， 再透過討論實作，加深同學實地操練規劃一新產品產程；藉由新產品設計、製程規劃、QC工程圖、危害分析與管制點建立等，學習製程規劃與工廠品質管制方案。Food quality control is a science and an art. Its concept is the knowledge that the food industry -related practitioners must have. The application and implementation of the analysis and inspection skills are more related to the success or failure of the production and development plan implementation. This course is based on learning the quality and control points of actual planning of animal product processing plants. The foundation is based on the quality changes and control of the raw materials such as milk, meat, eggs, etc. and the quality of their products. Through discussion, it will deepen the classmates on the spot and plan a new product production process; through new product design, process planning, QC Engineering diagrams, hazard analysis and control points, etc., learning process planning and factory quality control scheme.
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 。台北
3. 陳炳輝等。2015。食品分析與檢驗。華格納出版社
1. Ke Wenqing, Zhang Xianrui, Ji Xuebin. 2006. Food quality control. Falin Press. Taichung. ISBN-10:
957-29850-8-3.
2. Sutherland J.P., VARNAM, A.H., Evans, M.G .. 1986. A Column of Food Quality
Control. Huaxiangyuan Publishing House. Taipei
3. Chen Binghui and so on. 2015. Food analysis and inspection. Wagner Publishing House
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課堂表現Participation課堂表現Participation Classroom performance participation |
20 | |
| 小組同儕互評小組同儕互評 Group peer mutual review |
15 | 期末表現 |
| 期中報告 (綱要計劃書)期中報告 (綱要計劃書) The mid -term report (outline plan) |
20 | |
| 期末報告期末報告 Final report |
40 |
