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 art. Its concept is that the knowledge that must be possessed by employees in the food industry, and its analytical and inspection skills are more relevant to the success of factory production and even research and development project execution. This course is based on learning the quality and control points of the livestock product processing factory as the main structure, and is established through product design learning process planning and factory quality control plans. Basically, students have already understood the quality changes and control of milk, meat, eggs and other raw materials and their products. Through discussion and practice, students have deepened their practical practice of planning a new product process; through new product design, process planning, QC engineering, hazard analysis and control point establishment, etc., they learn process planning and factory quality control plans.
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, and Xuebin. 2006. Food quality control. Fulin Publishing House. Taichung. ISBN-10:
957-29850-8-3.
2. Sutherland J.P., Varnam, A.H., Evans, M.G.. 1986. A Colour Atlas of Food Quality
Control. Huaxiangyuan Publishing House. Taipei
3. Chen Bingxiu et al. 2015. Food analysis and inspection. Huagena Publishing House
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期末報告期末報告 Final report |
60 | |
| 課堂表現(含同儕評分)課堂表現(含同儕評分) Class performance (including ratings from classmates) |
40 |
