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。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 analysis and verification skills are more relevant to the success of factory production and even research and development project execution. 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.
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 |
30 | |
| 課堂表現 (含同儕評分)課堂表現 (含同儕評分) Class performance (including ratings from classmates) |
20 | 含平常表現與出席 |
| 實習報告實習報告 Actual Report |
50 |
