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學術論文

 

學生論文

畢業學年度 論文名稱 學生姓名 指導教授 就業地點

109

EMP應用之即食食品食物接觸面清潔消毒流程與管理策略研究

Evaluation of Environmental Monitoring Program for the Cleaning and Sanitizing Procedures Applied in Food Contact Surfaces of Ready-to-eat Food

張琬君

張正明

 

109

探討柑橘幼果萃取液對真空微波乾燥牛肉乾之保存期限影響

Study on the Effect of Immature Citrus reticulata Extract to the Shelf Life of Beef Jerky Using Microwave Vacuum Drying Method

李佳芸

張祐維

衛服部基隆醫院

109

探討脈衝光處理對冷凍臺灣鮑魚的安全指標影響及評估保存期限

Study on the Frozen Taiwan Abalone (Haliotis discus hannai × H.diversicolor diversicolor) with Pulsed Light Treatment for the Safety Indicators and the Shelf Life Evaluation

陳昱維

張祐維

全國公證檢驗股份有限
公司

109

單核球增多性李斯特菌於苜蓿芽之預測生長模型及其食品安全風險評估

Predictive Growth Model and Food Safety Risk Assessment of Listeria monocytogenes in Alfalfa Sprouts

林佳萱

蕭心怡

 

109

鋁對在中性水體中斑馬魚胚胎DNA傷害辨識系統的影響

Effects of aluminum on DNA damage recognition capacity in zebrafish embryos under neutral pH

伍宥寧

許濤

蕭心怡

 

109

微波真空乾燥應用於芭樂乾之品質與保存期限評估

Study on the Quality and Shelf Life of Dried Guava (Psidium guajava Linn.) Using Microwave Vacuum Drying Method

郭欣苡

張祐維

 

109

以生理為基礎藥理動力學模式評估人體攝食貝類中鎘之暴露

A Human PBPK Model to Evaluate Cadmium Exposure Through Shellfish Consumption

範氏金

顧皓翔

 

109

消費者對洗選蛋知覺風險涉入與行為意圖之網路問卷研究-以北台灣地區為例

Research on consumers’ perceived risk of washed shell eggs safety involvement and behavioral intention-A web-based survey study in northern Taiwan

連偉全

莊培梃

 

109

熱風乾燥與微波真空乾燥對於鳳梨乾品質和保存期限之研究

Study on the Quality and Shelf Life of Dried Pineapple (Ananas comosuns (L.) Merr.) Using Hot Air Drying and Microwave Vacuum Drying Methods

林佳慧

張祐維

 

108

臺灣民眾攝食水產品、膳食補充品、及調味品之利益與風險分析

Benefit-Risk Analysis of Seafood, Dietary Supplements, and Flavoring Intake in Taiwan Population

李沛怡

凌明沛

 

108

添加大豆分離蛋白對吐司保存期限影響之研究

Study the Effect of Adding Soy Protein Isolate on Bread Shelf Life

張宇涵

張正明

 

108

開發監控一般包裝冷藏石斑魚片品質變化之微生物型時間溫度指示劑

Development of a Microbial Time Temperature Indicator for Monitoring the Quality Change of Chilled Grouper Fillets in Aerobic Packaging

劉佳育

蕭心怡

 

108

設立食品認證實驗室之成本與效益評估

Cost-Effectiveness Evaluation of Establishing An Accredited Food Analytical Laboratory

趙昱雯

張正明

 

108

以近紅外光譜快速檢測水產飼料安全之研究

Study on Rapid Determination of Aquatic Feed Safety Using Near Infrared Spectroscopy

謝佳樺

張祐維

大江生醫股份有限公司

108

食品接觸紙及紙板於溫度變異下全氟辛烷磺酸及全氟辛酸遷移暴露健康風險評估_以總膽固醇升高為例

Health Risk Assessment of Exposure to Perfluorooctane Sulfonate and Perfluorooctanoic Acid Migration of Food Contact Paper and Board under Temperature Variations_A Case Study of Increased Total Cholesterol

游俊傑

游舒涵

旺旺集團

108

以微酸性和微鹼性電解水對 Salmonella enterica 汙染之高麗菜絲其消毒效果研究

Studies on Disinfection Effect of Slightly Acidic and Basic Electrolyzed Water (SAEW/SBEW) on Shredded Cabbages Contaminated with Salmonella enterica

李紘霈

陳泰源

蕭心怡

 

107

臺灣素食族群攝入食品防腐劑與農藥之暴露調查與風險評估

Exposure Survey and Risk Assessment for Estimating Dietary Intake of Preservatives and Pesticides in the Taiwan

郭柔佑

凌明沛

 

107

即食高麗菜絲供應鏈李斯特菌之風險評估

A Risk Assessment of Listeria monocytogenes of Shredded Cabbage Supply Chain

劉睿涵

蕭心怡

 

107

智慧型食材驗貨系統之建置研究

The Study of Intelligent Receiving System in Raw Food Materials

龎伃婷

張正明

楊劍東

 

 

在職學程學生論文

畢業學年度 論文名稱 學生姓名 指導教授 就業地點

109

評估蝶豆花萃取物作為膳食使用之可行性與消費者風險認知研究

Assess the Feasibility Study of Butterfly Pea (Clitoria Ternatea L.) Flower Extract for Dietary Use and Consumer's Risk Perception

陳友基

黃耀文

 

109

食品安全知識、態度與行為關聯性之研究:以越南籍移工之餐飲從業人員為例

Food safety knowledge,attitudes and practices of Vietnam food handlers in Taiwan

洪唯軒

桑國忠

凱莉小姐主廚

109

ISO 22000改版對觀光旅館業食品衛生安全的影響-以H飯店為例

Effect of The Revision of ISO 22000 on Food Hygiene and Safety in Tourist Hotel Industry-Taking H Hotel as An Example

王容安

莊培梃

 

109

台灣食用油及加工食品中縮水甘油脂肪酸酯的含量分析探討

Inspection and Analysis of the Content of Glycidyl Fatty Acid Esters in Edible Oil and Processed Food in Taiwan

顏文一

張祐維

統一企業股份有限公司

108

應用食品安全風險評估方法建立餐飲衛生查檢表及檢查頻率-以複合式咖啡廳為例

Application of Food Safety Risk Assessment Method to Establish a Hygiene Inspection Checklist and Inspection Frequency for the Composite Coffee Shops

張耘瑛

蕭心怡

 

 

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