以初學者(消費者)立場瞭解國內外乳品、肉品及蛋品品質管理與分級規範，同時說明產業的畜產品品牌(例如:伊比利豬、和牛、熟成乾酪等)，其從生產地到餐桌的過程，探討肉品部位差異、特色化飼養管理目的、品牌設定與行銷方式；透過對特色畜產品品牌之認識，反饋個人未來在畜產業學習之目標。主要以課程講解加上多媒體、產品實際比較教學與測試。課程另將說明畜產品產業的管理、感官評析以及認證分級等，令學生對畜產品相關產業有更深層認知。Starting from the beginning (consumer) to understand the quality management and classification rules of domestic and foreign dairy, meat and eggs, and at the same time explain the industrial animal product brands (such as Iberico, Wagyu, ripe cheese, etc.). From the process of producing the ground to the table, it explores the differences in meat parts, the purpose of specialized breeding management, brand setting and marketing methods; through the understanding of the brand of specialized livestock, it reflects the goals of personal future learning in animal life. It mainly uses course explanations and multimedia and product practical comparison teaching and testing. The course will also explain the management, sensory analysis and certification level of animal product industries, so that students can have a deeper understanding of animal product-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.區少梅。食品感官品評學。華格納出版社 。台北。
4.自編教材。
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 Press. Taipei.
3. District Shaomei. Food sensory evaluation. Huagena Press. Taipei.
4. Self-edited textbooks.
| 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 Classroom performance Participation |
20 | |
| 期中考期中考 Midterm exam |
40 | |
| 期末報告期末報告 Final report |
40 |
