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 livestock product industry, including understanding the quality changes of raw materials such as milk, meat, eggs and their products. The purpose is to understand the quality control items, inspection methods and data of livestock raw materials and their products. Interpretation and analysis. This course is paired with experimental operations and report writing to allow students to better understand control projects. The course explains the purpose of quality analysis, including the purpose and methods of sample pretreatment, the principles of inspection, etc. It will also explain the quality control of the livestock products industry, as well as food processing safety and hygienic quality, international standard certification, etc., so as to equip students with the educational goal of basic quality and hygienic management capabilities in livestock products/food-related industries.
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. Fulin Press. Taichung. ISBN-10:
957-29850-8-3.
2. Sutherland J.P., Varnam, A.H., Evans, M.G.. 1986. A Color Atlas of Food Quality
Control. Huaxiangyuan Publishing House. Taipei
3. Chen Binghui et al. 2015. Food Analysis and Inspection. Wagner Press
| 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 Class PerformanceParticipation |
20 | |
| 期中考 期中考 midterm exam |
30 | |
| 期末報告期末報告 Final report |
20 | |
| 實習操作實習操作 Internship operation |
30 |
