2172 - 食品流通學概論

Introduction to Food Market

教育目標 Course Target

本課程乃有系統地探討食品安全與冷鏈管理理論及其應用,強調重要觀念的解析,並將複雜的作業流程及營運模式,以生動活潑、易於明瞭的彩色流程圖,搭配系統文字說明與呈現,有助於同學瞭解食品安全與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、衛生安全管理、行銷貿易、食品流通、冷鏈物流、餐飲門市服務等相關工作的知識與能力。

This course systematically explores the theory and application of food safety and cold chain management, emphasizing the analysis of important concepts, and presents complex operational processes and operating models in vivid and easy-to-understand color flow charts, coupled with systematic text explanations and presentations, which will help students Understand the overall operational scope, work projects and management priorities of food safety and cold chain management, and cultivate students’ knowledge and abilities in future work related to food or ingredient procurement, health and safety management, marketing and trade, food circulation, cold chain logistics, catering store services, etc.

參考書目 Reference Books

食品安全與冷鏈管理﹙「 HACCP 食品安全與冷鏈管理」認證適用教材﹚2版,滄海書局,2024 年 。

Food Safety and Cold Chain Management ("HACCP Food Safety and Cold Chain Management" certification applicable textbook) 2nd edition, Canghai Book Company, 2024.

評分方式 Grading

評分項目
Grading Method
配分比例
Percentage
說明
Description
期中考
midterm exam
35 筆試/單選題/50題
期末分組報告
End-of-period group report
35 題目自訂/組員自找/報告時間:30-35分鐘/組/組員人數:確定修課人數後公布
出席與課堂參與
Attendance and Class Participation
30 點名+簽到

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

查看授課大綱 View Course Plan

相似課程 Related Courses

無相似課程 No related courses found

課程資訊 Course Information

基本資料 Basic Information

  • 課程代碼 Course Code: 2172
  • 學分 Credit: 0-3
  • 上課時間 Course Time:
    Thursday/5,6,7[C214]
  • 授課教師 Teacher:
    王翊和
  • 修課班級 Class:
    食科系1-4
選課狀態 Enrollment Status

目前選課人數 Current Enrollment: 71 人

交換生/外籍生選課登記

請點選上方按鈕加入登記清單,再等候任課教師審核。
Add this class to your wishlist by clicking the button above.