課程旨在建立同學對於現代化食品品質管制的宏觀視野與實務操作能力。課程內容從品質管制的定義出發，探討品質在食品產業中的關鍵角色，並區分品質管制 (QC) 與品質保證 (QA) 的差異。課程將聚焦於「數據驅動」的方式與核心，深入淺出介紹品質管制七大手法 (Q7) 與新七大手法 (NQ7)，訓練同學運用科學方法解析食品生產製程中的變異。同時針對食品產業特性，課程將詳細解說食品原料驗收、半成品至成品的抽樣檢驗計畫（如 MIL-STD-105E），並說明「食品QC工程圖」的定義、繪製與應用，使學生能掌握食品產業標準化作業流程。此外，鑑於工業4.0浪潮，課程後半段將探討食品人工智慧工廠趨勢，介紹食品產線上即時檢驗技術 (Online Real-time Inspection) 與自動化品管系統，並說明企業資源規劃 (ERP) 系統如何整合品質數據，協助食品企業擺脫人力作業傳統，邁向全面自動化與智慧化的品質管理世代。

The course aims to build students' macro vision and practical capabilities for modern food quality control. The course content starts from the definition of quality control, discusses the key role of quality in the food industry, and distinguishes the difference between quality control (QC) and quality assurance (QA). The course will focus on the "data-driven" methods and core, introduce the seven quality control techniques (Q7) and the New Seven Techniques (NQ7) in an in-depth and simple way, and train students to use scientific methods to analyze variations in the food production process. At the same time, based on the characteristics of the food industry, the course will explain in detail the acceptance of food raw materials, sampling inspection plans from semi-finished products to finished products (such as MIL-STD-105E), and explain the definition, drawing and application of "food QC engineering drawings", so that students can master the standardized operation process of the food industry. In addition, in view of the wave of Industry 4.0, the second half of the course will explore the trend of food artificial intelligence factories, introduce online real-time inspection technology and automated quality control systems in food production lines, and explain how enterprise resource planning (ERP) systems integrate quality data to help food companies get rid of the traditional manual operation and move towards an era of fully automated and intelligent quality management.

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.

自編講義，上課投影片。

Compiled handouts and slides for class.