本課程主要介紹產品品質與管制對食品或畜產品工業之重要性，包括瞭解乳、肉、蛋等原料與其製品之品質變化，目的在於瞭解畜產原料及其製品之品質管制項目、檢驗方法、數據判讀及解析。本課程搭配實驗操作與報告撰寫，讓同學更能瞭解管制項目。課程以講解品質分析目的，包括樣品前處理的目的、方式、檢驗之原理等。另將說明畜產品工業的品質管制以及食品加工安全與衛生品質、國際標準認證等，令學生具備畜產品/食品相關產業基本品質與衛生管理能力之教育目標。

This course mainly introduces the importance of product quality and control to the food or animal product industry, including understanding the quality changes of milk, meat, eggs and other raw materials and their products. The purpose is to understand the quality control items, inspection methods, data judgment and analysis of animal raw materials and their products. This course is combined with experiments and reports to allow students to better understand the regulatory projects. The course explains the purpose of quality analysis, including the purpose, method, and principle of inspection. The quality control of the animal product industry, as well as food processing safety and hygiene quality, international standard certification, etc., will also be explained, so that students can have the educational goals of basic quality and hygiene management capabilities in the animal product/food-related industry.

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