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 trains students to integrate the basic and professional knowledge they have learned in the past, understand product trends and business models in the contemporary consumer market, and try to develop new products, technological innovations or new marketing models, hoping to integrate learning and application. Strengthen workplace competitiveness.
Innovation management and new product development 5th ed. 5th Edition, Paul Trott, ISBN-13: 978-0273736561
innovation management and new product development 5th edition, Paul TR Ott, 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 Lecture participation experience |
10 | 2次 |
| 書面報告書面報告 written report |
40 | 1-2次 |
