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 a comprehensive introduction to food circulation, understand the process and activities of food transfer from producers to consumers (including raw material storage, manufacturing, inventory, distribution, etc.), including fresh food production (source management), processing and manufacturing, and purchase And acceptance (including inspection and production and sales history), health and safety management, cold chain logistics, and even low-temperature preservation and storage in stores or restaurants, etc., to establish a farm-to-table (Farm to table) Table), a circulation cold chain management system that allows consumers to eat with peace of mind. We will also try to incorporate intelligent and AI management application topics to let students understand the future development trends of cold chain management. At the same time, in order to apply what we have learned, we will provide students with the option of taking a certificate examination, because the content of this course also complies with the "HACCP Food To prepare for the "Safety Control and Procurement and SOLE Circulation Cold Chain Manager" certificate exam, students can optionally take the certificate exam. The overall course planning helps students understand the overall operational scope, work projects and management focus of circulation and cold chain management, and trains students to engage in food or ingredient procurement, health and safety management, marketing and trade, food circulation, cold chain management, etc. in the future. Professional knowledge and abilities at 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. Distribution Cold Chain Management (the designated teaching material for the US SOLE "Distribution Cold Chain Manager" certification), editor-in-chief of the US Sole International Logistics Association Taiwan Branch, Canghai Book Company, second edition.
2. Introduction to Circulation Management - Essence Theory and Local Cases (Fifth Edition), Dai Guoliang, Wunan Publishing House
3. Food supply chain and logistics management, Textbook Editing Committee of China Medical University Cloud Health Promotion Research Laboratory
| 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 Quiz |
30 | 取最高分四次小考成績 |
| 平時表現平時表現 daily performance |
20 | 點名與課程互動 |
