As the food industry becomes more competitive and demand continues to increase, this course covers the application of food conditioning in agricultural product grading, supply chain management, food safety compliance monitoring, effective and clean production systems, predicting consumer preferences and new product development, thereby improving production efficiency and saving research and development time and resources. The course focuses on the integration of industry and academia in the Taiwanese food industry in the planning of quality control during the production of seasoned food products (seasoned soft pouches/chilled and frozen) based on five major aspects: teaching design, production model design, quality control analysis, field implementation and effectiveness evaluation.