| 國立中興大學教學大綱 |
| 課程名稱 (course name) |
(中) 畜產品衛生(6477) | ||||
| (Eng.) Meat Hygiene | |||||
| 開課單位 (offering dept.) |
微衛所 | ||||
| 課程類別 (course type) |
選修 | 學分 (credits) |
3 | 授課教師 (teacher) |
陳德𤏩 |
| 選課單位 (department) |
微衛所碩士班 | 授課語言 (language) |
中文 | 開課學期 (semester) |
1142 |
| 課程簡述 (course description) |
介紹屠宰衛生相關法規、設施設備及檢查技術，及世界各國相關規範，並輔以案例分析講授。Introduction of food safety, Food-born disease, Chemical residues in meat, Meat poisoning, Meat microbiology, Pathology in meat, Infectious disease, Diseases caused by environmental pollutant, GMP, HACCP | ||||
| 先修課程名稱 (prerequisites) |
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| 課程與核心能力關聯配比(%) (relevance of course objectives and core learning outcomes(%)) |
課程目標之教學方法與評量方法 (teaching and assessment methods for course objectives) |
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| 課程目標 | 核心能力 | 配比(%) | 教學方法 | 評量方法 | |||||||||||||
| 1. 使學生了解畜產品之衛生的重要性。 Teach students to understand the importance of meat hygiene |
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| 授課內容(單元名稱與內容、習作/每週授課、考試進度-共18週) (course content and homework/tests schedule) |
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| Introduction of food safety Food-born disease Chemical residues in meat Meat poisoning Meat microbiology Pathology in meat Infectious disease Diseases caused by environmental pollutant GMP HACCP | |||||||||||||||||
| 學習評量方式 (evaluation) |
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| Midterm exam and Final exam | |||||||||||||||||
| 教科書＆參考書目(書名、作者、書局、代理商、說明) (textbook & other references) |
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| Meat Hygiene, Joseph Gracey et al., W.B. Saunders company. | |||||||||||||||||
| 課程教材（教師個人網址請列在本校內之網址） (teaching aids & teacher's website) |
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| 無 | |||||||||||||||||
| 課程輔導時間 (office hours) |
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| 無 | |||||||||||||||||
| 請尊重智慧財產權及性別平等意識，不得非法影印他人著作。 | 列印日期：2026 年 5 月 31 日 |