2208 - 食品創新實務（一）
Practices for Food Innovation (I)
教育目標 Course Target
本課程目的在於授課老師與各組同學進行滾動性的討論，透過課程所學與討論，完成一項考量「市場需求」、「產品獨特性」、「符合安全可行之規劃生產設計流程」、「財務效益」之新產品構想計畫書。藉以作為下學期 食品創新實務(二) 之實作基礎。
The purpose of this course is to teach teachers to conduct dynamic discussions with students from various groups, and through the course learning and discussion, complete a new product structure plan that considers "market needs", "product uniqueness", "sustainable production design process in line with safe and feasible" and "financial benefits". This is used as the basis for the next period of food innovation practice (II).
參考書目 Reference Books
1. Aulet, B. (2013). Disciplined entrepreneurship: 24 steps to a successful startup. John Wiley & Sons.
比爾．奧萊特(2018) 麻省理工MIT黃金創業課：做對24步驟，系統性打造成功企業，商業周刊出版社。
2. The Design of Things to Come, raig M. Vogel，Jonathan Cagan，Peter Boatwright, ISBN 0-131-86082-8
新產品開發流程管理︰以市場為驅動 [加]羅伯特‧G‧庫珀
1. Aulet, B. (2013). Disciplined entrepreneurship: 24 steps to a successful startup. John Wiley & Sons.
Bill. Olyte (2018) MIT Gold Entrepreneurship Course: 24 steps to work together, systematically create a successful enterprise, Business Weekly Press.
2. The Design of Things to Come, raig M. Vogel, Jonathan Cagan, Peter Boatwright, ISBN 0-131-86082-8
New product development process management: market driven [Germany] Robert G‧Kupper
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
課程參與 Course Participation |
20 | 評分9次 |
|
期中影片報告 Midterm video report |
35 | 1次 |
|
出席 Attend |
10 | 10次 |
|
上台報告與作業_期末 Reporting and Operations on the stage_End of the Period |
35 | 1次 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
必修-2203
|
食科系3 劉佳怡/邱致穎 | 一/3,4[AG101] | 0-1 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2208
- 學分 Credit: 0-1
-
上課時間 Course Time:Monday/3,4[AG102]
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授課教師 Teacher:劉佳怡/邱致穎
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修課班級 Class:食科系3
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選課備註 Memo:食品創新實務(一)(二)課程需先行分組，且組員需相同(3~4人一組，共24組)，全組同學需擇一同一班修習
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