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.
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
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課程出席課程出席 Course attendance |
20 | |
| 上台報告上台報告 Report on stage |
30 | 1-2次 |
| 講座參與心得講座參與心得 Talk about the experience |
10 | 2次 |
| 書面報告書面報告 Written Report |
40 | 1-2次 |
