2171 - 食品創新實務（二）
Practices for Food Innovation (II)
教育目標 Course Target
食品創新實務主要是訓練學生統整過去所學的基礎 及專業知識，瞭解當代消費市場的產品趨勢及商業模式，嘗試開發新的產品、技術創新或新創行銷模式，期能學用合一，強化職場競爭力。
Food innovation practice is mainly to train students to integrate the basics and professional knowledge they have learned in the past, understand the product trends and business models of the contemporary consumer market, and try to develop new products, technical innovation or new marketing models, hoping to integrate learning and use, strengthen the competitive field.
課程概述 Course Description
食品創新實務主要是訓練學生統整過去所學的基礎 及專業知識，瞭解當代消費市場的產品趨勢及商業模式，嘗試開發新的產品、技術創新或新創行銷模式，期能學用合一，強化職場競爭力。
Food innovation practice is mainly to train students to integrate the basics and professional knowledge they have learned in the past, understand the product trends and business models of the contemporary consumer market, and try to develop new products, technical innovation or new marketing models, hoping to integrate learning and use, strengthen the competitive field.
參考書目 Reference Books
食品相關期刊與書籍
Food-related journals and books
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
產品營運計畫書 Product business plan book |
20 | |
|
實做及與指導老師討論積極度 Develop and discuss the utmost importance with the guidance teacher |
30 | |
|
成果競評 Results Competition |
50 |
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-2172
|
食科系4 陳乃華/何若瑄/陳立賢 | 一/5,6[AG122] | 2-0 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2171
- 學分 Credit: 2-0
-
上課時間 Course Time:Monday/5,6[AG106]
-
授課教師 Teacher:陳乃華/徐詮亮/邱致穎
-
修課班級 Class:食科系4
-
選課備註 Memo:與三下食品創新實務(一)班級相同。
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