教學目標 Objective

動物性畜產品有其特殊性，例如：易腐、微生物易滋長、富含蛋白質和油脂等特性。這使得在動物性畜產品衛生和安全的管理上需要知道其問題背後之原理和生產現場的實務狀況。本課程將會逐一帶領學生了解生產之過程並剖析其中可能產生衛生安全危害之步驟，並就介紹相關法規與現行的管理方式。Animal-based livestock products have unique characteristics, such as being perishable, prone to microbial growth, and rich in proteins and fats. These factors make it essential to understand the underlying principles and practical situations in production when managing the hygiene and safety of such products. This course will guide students through production, analyzing the stages that may pose hygiene and safety risks while introducing relevant regulations and current management practices.

先修科目 Pre Course

教學方式 Teaching Method

本課程將以英文投影片、中文講授，考試會以中英並列的方式出題。題型以申論題為主。最後以提問的方式整理當天的重點內容，並請現場的同學回答。This course will be taught using English slides with lectures delivered in Chinese. Exams will present questions in both Chinese and English, mainly in an essay question format. Each class will conclude with a review of the day’s key points through instructor-led questions, inviting students to respond and engage.

開課系所

食品科學系