教學目標

Objective

面對日趨複雜的行銷環境，無論是B to B 或B to C的市場，行銷方式變化多端，新的行銷策略不斷地在巿場上出現，創業者如何釐清跨域行銷問題的真相，避免掉入銷售惡性競爭的陷阱，是當前重要課題。故本課程結合前期計畫中的校內創新創業機制、區域及國際行銷管理與跨域創業之基礎及進階課程，以培育生技產業跨領域創新創業人才。課程涵括有創業所需之智財專利、技術鑑價、行銷、市場、財務、人才管理及風險評估等九大領域課程。

In the face of an increasingly complex marketing environment, whether it is a B to B or B to C market, the marketing methods are changing, and new marketing strategies are constantly appearing in the market. How can entrepreneurs clarify the truth of interdisciplinary marketing problems and avoid them Entering the trap of vicious competition in sales is an important issue at present. Therefore, this course combines the on-campus innovation and entrepreneurship mechanism, regional and international marketing management, and the basic and advanced courses of cross-domain entrepreneurship in the previous plan to cultivate interdisciplinary innovative and entrepreneurial talents in the biotechnology industry. The course covers nine major fields including intellectual property patents, technology appraisal, marketing, marketing, finance, talent management and risk assessment required for entrepreneurship.

先修科目

Pre Course

無

none

教學方式

Teaching Method

講述、討論。

Oral, discussion or audiovisual teaching.

課程概要

Outline

1.企業家精神與創業人生 2.生物技術鑑價與實務案例 3.創新與研發管理--從專利申請及佈局策略談起 4.企業智慧財產管理之價值 5.新創企業經營管理之正確財務認知 6.成本管理 7.資本預算與財務分析 8.創業戰情室報告 9.全球食品趨勢重點與創新方向 10.Business Model Canvas 簡介與實做：以疫情時期生鮮宅配為例 11.營運計畫書撰寫實務 12.簡報溝通力 13.創業企劃簡報技巧 14.從創意、創新到創業 15.臺灣Amazon電商之國際行銷 16.飲料製造業的國際行銷 17.台灣家樂福之國際行銷 18.研發要跟上市場流行趨勢與行銷4.0。

1.Entrepreneurship and entrepreneur life 2.Biotechnology appraisal and practical cases 3.Innovation and R&D Management--From Patent Application and Layout Strategy 4.The value of enterprise intellectual property management 5.Financial cognition in the operation and management of new ventures 6.Cost management 7.Capital Budgeting and Financial Analysis 8.Entrepreneurship Situation Room Report 9.Global food trends and innovation direction 10.Introduction and implementation of Business Model Canvas: The effect of COVID-19 in the Fresh food Supply Chains 11.Practice of writing business plan 12.Briefing communication skills 13.Startup planning presentation skills 14.Creativity, Innovation and Entrepreneurship 15.International Marketing of Taiwan Amazon E-commerce 16.International Marketing in Beverage Manufacturing 17.International Marketing of Carrefour (Taiwan) 18.R&D, market trends and Marketing (4.0)

開課系所

教學目標

Objective

因應食品產業經營(包括食品開發與經營管理)發展趨勢，進行跨域課程整合，拓展學生多元領域的專業知能與素養，進而培育成為整合食品產業經營管理與行銷專業技能之跨領域人才，能夠應付未來職場上獨立作業，提昇職場競爭力與就業機會，甚具備獨立經營食品相關產業事業能力。

In response to the development trend of food industry management (including food development and management), integrate cross-domain courses, expand students'' professional knowledge and literacy in multiple fields, and then cultivate cross-disciplinary talents who integrate food industry management and marketing professional skills. In the future, work independently in the workplace, enhance workplace competitiveness and employment opportunities, and even have the ability to independently operate food-related industries.

先修科目

Pre Course

無

None

教學方式

Teaching Method

講述、討論

Lectures and discussions

課程概要

Outline

1.科技與文創引領產業新價值 2.食品工業產業經營與展望 3.網路創意行銷 4.食品國際通路策略分析 5.啟動資本的運用 6.台灣食品產業現況與政策分析 7.創業精神與啟程-戀上創業經營團隊 8.食品與服務策略發展分析 9.全球食品產業趨勢與食品消費體驗設計 10.食品消費者價值與行為分析 11.課程分享與討論

1. Technology and cultural creativity lead the new value of the industry 2. Operation and prospect of food industry 3. Creative internet marketing 4. Analysis of the strategy of international food channel 5. Use of start-up capital 6. Analysis of the current situation and policy of Taiwan''s food industry 7. Entrepreneurial spirit and departure - Falling in Love with the entrepreneurial management teamwork 8. Analysis of food and service strategy development 9. Global food industry trends and consumption experience design 10. Analysis of food consumer value and behavior 11. Course sharing and discussion

開課系所

教學目標

Objective

簡介生物技術的發展、原理。

The aim of the class is to introduce upper level undergraduate students to the main theoretical concepts and experimental designs in biotechnology. Specific course aims include: (1) an introduction of the basic concepts and issues in biotechnology, (2) development of techniques and data analysis, (3) develop skills in protein production, purification and characterization, and (4) develop an understanding of the application of these techniques in medicine and the agriculture.

先修科目

Pre Course

生物化學、分子生物學

 biochemistry and molecular biology

教學方式

Teaching Method

講解和問答。

課程概要

Outline

1.生物技術發展史 2.基因操作原理 3.生物技術的應用 4.生物技術的最新發展

This course is designed to introduce students to areas and concepts involved in Biotechnology that is a rapidly booming field, marked by powerful techniques and significant social and scientific impact. Techniques introduced should lead students understand how to take the advantages of such powerful tools on their own researches or careers in the future, especially as those pertain to medicine, agriculture, and the environment. In addition, students’ knowledge with respect to biology, biochemistry.

開課系所

教學目標

本課程設計為落實生物技術學的理論於基礎實驗中，使學生熟悉基礎的生物技術操作。

先修科目

普化或微生物或生化任一科

教學方式

課堂講授、學生實作及討論。

課程概要

1.實驗室安全手則，實驗報告撰寫及實驗內容介紹 2.細菌的培養-微生物的基本操作，E.coli的生長曲線測 定。 3.受容細胞的製備與質體DNA轉形(transformation) 4.質體DNA的小量製備(Mini-prep. of plasmid DNA) 5.DNA濃度定量，限制 酉每 剪切及其洋菜膠電泳分析 1.聚合 酉每 鏈反應(Polymerase Chain Reaction , PCR) 2.基因選殖（一）：限制 酉每 剪切，接合作 用，重組質體的轉形 3.基因選殖（二）：重組質體的篩選，快速篩選 法 4.基因選殖（三）：重組質體DNA的製備，限制 酉每 剪切及PCR分析 5.基因選殖（四）：目標基因的核酸定 序及序列分析 6.

開課系所

教學目標

加強學生對生命科學的整體性知識，同時也加入生命科學新知及分子生物學研究方法的課程，讓學生對科學本質、科學精神及研究態度有更深的認識，並提供研究生參與不同生命科學研究主題討論互動的機會。

先修科目

無

教學方式

先由老師介紹近年來的科學新知及分子生物技術應用，再由學生依自己興趣所整理的相關文獻及報導作口頭報告，讓學生有互動討論的機會。

課程概要

近年來的科學新知及分子生物技術應用之介紹。

開課系所

教學目標

為日間部學院生物技術學程課程﹐宗旨是期待能增加生命科技的發展性及因應國際間免疫科技之教學趨勢﹐教授及探討基本學術原理及日常生活性、產業研發的免疫機制議題﹐因此本課程為有志進入生技產學界的必要選擇考慮。

先修科目

生物化學、微生物學

教學方式

盡量提供充分討論時間﹐著重在基本免疫機制原理上的認知

課程概要

1. Immunity and Biodefense Mechanisms2. Factors, Cells and Organs of the Immune System3. Complement and Kinin System4. Hematopoietic Tree and Lymphocytes Anatomy5. Immune Response, RES and Regulation6. Inflammation and Granunocytes7. Immunogenicity involved to Antigen Discrimination8. Effectors and ECM involved to Immune Reactions9. MHC, Recognition Molecules and Transplantation10. T cell Receptor, Maturation and Selection11. B cell Maturation and Clonal Selection12. Genetics in Antibody Production13. Cyt

開課系所

教學目標

生命科學日新月異，本課程主要介紹生物科技產業之現況，讓學生進一步的認識與了解生物技術的目前發展與未來前景，並誘發學生對生技產業的興趣與認知。

先修科目

生物化學、分子生物學、生物技術學

教學方式

授課、演講、座談、參訪

課程概要

生技產業之介紹，包括:工業、醫學、檢驗、器材、健康食品等相關產業

開課系所