透過食品流通的整體性介紹，了解食品由生產者移轉到消費者的過程與活動（包含原物料儲存、製造、存貨、配送等），包含生鮮食材生產(源頭管理)、加工製造、選購與驗收(含檢驗與產銷履歷)、衛生與安全管理、冷鏈物流，乃至在門市或餐廳的低溫保鮮儲藏等作業，建立從農場到餐桌(Farm to Table)、讓消費者吃得安心與放心之流通冷鏈管理系統，其中也將試著融入智慧化與AI管理應用議題讓同學了解未來冷鏈管理發展趨勢。同時，為使學以致用，將提供學生證照考試之選擇，由於本課程之內容亦符合「美國SOLE國際物流協會台灣分會」與「中華食品安全管制系統發展協會(Chinese HACCP)」的「HACCP食品安全管制與採購暨SOLE流通冷鏈管理師」證照考試準備之所需，同學可選擇性參加證照考試。整體課程規劃，有助於同學瞭解流通及冷鏈管理整體的營運範疇、工作項目及管理重點，培養同學未來從事食品或食材採購、衛生與安全管理、行銷貿易、食品流通、冷鏈管理等相關工作之專業知識與能力。Through the overall introduction to food circulation, we can understand the process and activities of food transfer from producers to consumers (including raw material storage, manufacturing, storage, distribution, etc.), including raw food production (source management), processing and manufacturing, selection and purchase and experience and collection (including inspection and sales performance), hygiene and safety management, cold link logistics, and even low-temperature food storage in doors or restaurants, establish farm to table (Farm to Table), a circulation cold link management system that allows consumers to eat with peace of mind and confidence, will also try to integrate smart and AI management application topics to let students understand the future trends of cold link management development. At the same time, in order to apply what we have learned, students' certification exams will be provided. Since the content of this course is also in line with the "HACCP Food of the "Taiwan Branch of the SOLE International Logistics Association" and the "Chinese Food Safety Control System Development Association (Chinese HACCP)" Students can choose to take the certification exam for safety control and procurement and SOLE circulation cold link management teacher. The overall course planning will help students understand the overall operation scope, work projects and management priorities of circulation and cold link management, and cultivate students to learn about food or food procurement, hygiene and safety management, marketing, food circulation, cold link management and other related aspects in the future. Professional knowledge and ability of work.
【外文參考書籍】
1. Samir Dani (2015), Food supply chain management and logistics: from farm to fork, London, KoganPage.
2. Eleftherios Iakovou, Dionysis Bochtis, Dimitrios Vlachos, Dimitrios Aidonis (2016), Supply Chain Management for Sustainable Food Networks
3. Brijesh K. Tiwari, Tomas Norton, Nicholas M. Holden, (2013). Sustainable Food Processing
【中文參考書籍】
1. 流通冷鏈管理﹙美國SOLE「流通冷鏈管理師」認證指定教材﹚，美國Sole國際物流協會台灣分會主編，滄海書局，第二版。
2. 流通管理概論-精華理論與本土案例(第五版)，戴國良，五南出版社
3. 食品供應鏈與物流管理，中國醫藥大學雲端健康促進研究室教材編輯委員會
【Foreign language reference books】
1. Samir Dani (2015), Food supply chain management and logistics: from farm to fork, London, KoganPage.
2. Eleftherios Iakovou, Dionysis Bochtis, Dimitrios Vlachos, Dimitrios Aidonis (2016), Supply Chain Management for Sustainable Food Networks
3. Brijesh K. Tiwari, Tomas Norton, Nicholas M. Holden, (2013). Sustainable Food Processing
【Chinese Reference Books】
1. Circulation Cold Link Management (Specified Textbook for the Certification of SOLE Circulation Cold Link Manager), compiled by the Taiwan Branch of the Sole International Logistics Association of the United States, Huahai Books Bureau, Second Edition.
2. Overview of Circulation Management - Chinese Theory and Local Cases (Fifth Edition), Dai Guoliang, Wunan Publishing House
3. Food supply chain and logistics management, China Medical University Cloud Health Promotion Research Office Textbook Editing Committee
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Midterm exam |
25 | |
| 期末考期末考 Final exam |
25 | |
| 小考小考 Small exam |
30 | 取最高分四次小考成績 |
| 平時表現平時表現 Normal performance |
20 | 點名與課程互動 |
