NCHU Course Outline

Course Name	(中) 動物產品衛生學(4109)
	(Eng.) Utilization of Animal Products
Offering Dept	Department of Animal Science
Course Type	Elective			Credits	2	Teacher	LIU, YU-TSE
Department	Department of Animal Science / Undergraduate			Language	Chinese	Semester	2026-FALL
Course Description	針對動物產品，包括蛋、乳、肉之衛生管理並瞭解動物產品作業管理流程，以防止因污染而危害食品安全的情況。
Prerequisites

Relevance of Course Objectives and Core Learning Outcomes(%)			Teaching and Assessment Methods for Course Objectives
Course Objectives	Competency Indicators	Ratio(%)	Teaching Methods	Assessment Methods
1.了解國家現行食品安全管理制度 2.了解食品安全風險分析與評估 3.了解主要食品認證之驗證規範 4.了解食品工廠生產與品質管理	1.Animal Genetics and Breeding 2.Animal reproduction and physiology knowledge 3.Animal nutrition, feed and business management knowledge 4.Animal product processing, utilization and safety knowledge 5.Mathematical statistics 6.Caring, respecting life and animal welfare 7.Communication and problem solving skills	0 0 10 70 0 10 10	Exercises Discussion Lecturing	Attendance Oral Presentation Assignment
Course Content and Homework/Schedule/Tests Schedule
Week Course Content Week 1 課程介紹 Week 2 國家食品衛生管理概論 Week 3 食品腐敗變質與食品保存 Week 4 食品毒理與安全性評估 Week 5 食品安全消費環境 Week 6 食品瑕疵與法律 Week 7 食品安全風險分析 Week 8 即時產品製程危害管控 Week 9 期中考週 Week 10 CAS禽畜產品驗證規範 Week 11 TQF優良食品技術規範 Week 12 食品工廠規劃概述 Week 13 生產作業管理/ 品質管理 Week 14 分組討論實作 Week 15 分組討論實作 Week 16 分組討論實作 自主學習(分組討論報告) 自主學習(分組討論報告) self-directed learning    03.Preparing presentations or reports related to industry and academia.
Evaluation
個人出席率25% 個人隨堂繳交他組報告之心得20% 分組隨堂作業25% 分組實作口頭+書面報告30%
Textbook & other References
禽畜加工生鮮處理之問和答，林亮全，1993，華香園出版社。 禽畜加工生鮮處理，林亮全，2021，五南圖書。 肉品加工學實習，鄭富元，2023，五南圖書。 食品衛生安全學，顏國欽等，2011，藝軒圖書。 食品安全與衛生，沈立言等，2018，國立空中大學。
Teaching Aids & Teacher's Website
Office Hours
課堂休息時間 或Email約時間討論 liuyutse@dragon.nchu.edu.tw 04-22840365#298

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Update Date, year/month/day：None	Printed Date, year/month/day：2026 / 8 / 26
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