本課程以麵包生產、烘焙程序、原物料、品質等面向，於烘焙生產製程中置入智慧化生產及監控等技術，包含原物料之管理與產品品質管控等，課程中介紹應用數據系統預測原料配方比例對麵包整體口感及品質之影響以及烘烤影像對麵包產品品質特性之關係，並配合目前巿場現有技術之應用於課程中之烘焙實作，結合相關智慧化分析軟體之電腦實作以達到產品品質之穩定生產，最終希望提昇本系學生日後就業可應用智慧化生產模式之能力，成為未來研發管理人才。This course focuses on bread production, baking procedures, raw materials, quality, etc., and integrates intelligent production and monitoring technologies into the baking production process, including raw material management and product quality control. The course introduces the application of data systems to predict raw materials. The influence of recipe ratio on the overall taste and quality of bread and the relationship between baking images and quality characteristics of bread products are combined with the existing technology in the market to be applied to the baking practice in the course, combined with the computer implementation of relevant intelligent analysis software. To achieve stable production of product quality, we ultimately hope to improve the ability of students in this department to apply smart production models in future employment and become future R&D management talents.
1. 食品工廠經營與管理：理論與實務， 李錦楓, 林志芳, 李明清, 顏文義，五南出版社
2. 生產計畫與管理 2/E，林則孟
1. Food factory operation and management: theory and practice, Li Jinfeng, Lin Zhifang, Li Mingqing, Yan Wenyi, Wunan Publishing House
2. Production planning and management 2/E, Lin Zemeng
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 上課出席與發言上課出席與發言 Attend and speak in class |
20 | |
| 期中考試期中考試 midterm exam |
15 | |
| 期末報告期末報告 Final report |
15 | |
| 課堂參與及實作作業課堂參與及實作作業 Class participation and practical assignments |
40 |
