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 both a science and an art. Its concept is a must-have knowledge for those working in the food industry, and the application and execution of its analysis and inspection skills is more critical to the success or failure of factory production and even the execution of R&D plans. 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.
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 |
|---|---|---|
| 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 peer ratings) |
20 | 含平常表現與出席 |
| 實習報告實習報告 Internship report |
50 |
