1. 闡述品質管制的定義及範圍，使學生具備食品管制的基本概念。
2. 介紹品質管制的應用技巧，包括品質管制七大手法(Q7)、抽樣檢驗、管制圖、品管圈(QCC)以及品質管制新手法。
3. 以管制圖應用於實際的食品工廠。
4. 介紹食品工業的品質管制、5S 運動及國際標準認證。
5. 舉例食品工廠QC工程管制圖實際案例及線上品管的分析管制檢驗與教育訓練。
6. 達成學生具備食品相關產業基本品質與衛生管理能力之教育目標。
1. Explain the definition and scope of quality control to equip students with the basic concepts of food control.
2. Introduce the application skills of quality control, including the seven quality control techniques (Q7), sampling inspection, control chart, quality control circle (QCC) and new quality control techniques.
3. Apply control charts to actual food plants.
4. Introduce quality control, 5S movement and international standard certification in the food industry.
5. Examples of actual cases of food factory QC engineering control charts and analysis, control, inspection and education training of online quality control.
6. Achieve the educational goal of equipping students with basic quality and hygiene management capabilities in food-related industries.
品質管制是一門科學，也是一門藝術，其觀念為現代人所必須具備的知識，而其技能之應用與執行之成效更攸關企業經營、工廠生產甚至單純一個計畫或方案執行之成敗。『食品品質管制』課程著眼於食品工廠之品質管制實務，以深入淺出的方式從基本觀念介紹到實際應用技巧，內容簡明扼要，除講授外亦輔以實況模擬演練，以收成效。
Quality control is both a science and an art. Its concepts are knowledge that modern people must have, and the application and execution of its skills are more important to the success or failure of business operations, factory production, and even the execution of a simple plan or program. The "Food Quality Control" course focuses on quality control practices in food factories. It introduces basic concepts to practical application techniques in a simple and easy-to-understand manner. The content is concise and concise. In addition to lectures, it is also supplemented by live simulation exercises to achieve results.
1. 柯文慶等人。2006。食品品質管制。富林出版社。ISBN-10:957-29850-8-3。
2. 陳輝煌等人。2018。食品品質管制。華格納出版社。ISBN:978-986-362-512-4
3. Sutherland J.P et al.,1986. A Colour Atlas of Food Quality Control. 華香園出版社(A Wolfe Science Book 授權)。台北。ISBN 0-7234-08157。
4. 林成益。1998。品質管制。揚智文化事業公司。台北。ISBN 957-8446-93-4。
1. Ke Wenqing et al. 2006. Food quality control. Fulin Press. ISBN-10:957-29850-8-3.
2. Chen Huihuang et al. 2018. Food quality control. Wagner Verlag. ISBN:978-986-362-512-4
3. Sutherland J.P et al., 1986. A Color Atlas of Food Quality Control. Hua Xiangyuan Press (authorized by A Wolfe Science Book). Taipei. ISBN 0-7234-08157.
4. Lin Chengyi. 1998. Quality control. Yangzhi Cultural Corporation. Taipei. ISBN 957-8446-93-4.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 midterm exam |
30 | 筆試 |
| 期末考期末考 final exam |
30 | 筆試 |
| 平常成績平常成績 normal grades |
40 | 出席率及上課表現 |
