2474 - 食品創新實務
Practices for Food Innovation
教育目標 Course Target
食品創新實務主要是訓練學生統整過去所學的基礎 及專業知識，瞭解當代消費市場的產品趨勢及商業模式，嘗試開發新的產品、技術創新或新創行銷模式，期能學用合一，強化職場競爭力。
Food innovation practice mainly involves training students to integrate the basics and professional knowledge they have learned in the past, understand the product trends and business models of the contemporary consumer market, and try to develop new products, technical innovation or new marketing models, hoping to integrate learning and use, strengthen the competitive field.
參考書目 Reference Books
Innovation management and new product development 5th ed. 5th Edition, Paul Trott, ISBN-13: 978-0273736561
Innovation management and new product development 5th ed. 5th Edition, Paul Trott, ISBN-13: 978-0273736561
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
上課表現 Class Presentation |
20 | |
|
討論與考試成績 Discussion and exam results |
30 | |
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成果總評 Results summary |
50 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
必修-2471
|
食科系4 徐詮亮/劉佳怡/謝陸盛 | 五/7,8,9[L208] | 3-0 | 詳細資訊 Details | |
|
必修-2472
|
食科系4 陳佩綺/江文德/何若瑄 | 五/7,8,9[AG122] | 3-0 | 詳細資訊 Details | |
|
必修-2473
|
食科系4 盧錫祺/王如邦/葉宛儒 | 五/7,8,9[AG202] | 3-0 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2474
- 學分 Credit: 3-0
-
上課時間 Course Time:Friday/7,8,9[AG103]
-
授課教師 Teacher:梁志弘/邱致穎/徐昕煒
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修課班級 Class:食科系4
-
選課備註 Memo:請依大三分組選課，一人只能選一班
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