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研究生： 晏開鋭
Kirana - Listiandiani
論文名稱： 物聯網為基從農場到餐桌清真肉追溯系統概念設計之研究
A Conceptual Design of Farm-To-Fork IoT Based Halal Meat Traceability System
指導教授： 周碩彥
Shuo-Yan Chou
郭伯勳
Po-Hsun Kuo
口試委員: 林希偉
Shi-Woei Lin
學位類別： 碩士
Master
系所名稱： 管理學院 - 工業管理系
Department of Industrial Management
論文出版年： 2016
畢業學年度： 104
語文別： 英文
論文頁數： 54
中文關鍵詞： Halal 、Traceability 、Internet of Things 、EPCglobal Network 、Meat Supply Chain 、Conceptual Design
外文關鍵詞： Halal, Traceability, Internet of Things, EPCglobal Network, Meat Supply Chain, Conceptual Design
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    • Traceability, in the perspective of the Halal meat industry, is used to ensure the Halal status at every link of the supply chain. The success of the Halal meat supply chain operations depends on how the Halal integrity can be protected from the beginning of the supply chain until it reaches the final customers. Therefore, Halal traceability and tracking comprise a very dynamic area in which new technologies and standards are being examined and introduced. In today’s traceability, technology such as RFID, WSN, and IoT is making an intensifying contribution. This thesis presents a conceptual design of Halal meat traceability system based on EPCglobal Network, including the method for information acquisition and transmission; EPC coding scheme for Halal Meat; mapping between key processes to the EPCIS event; and end user application. The result of the conceptual design presented in this thesis would be tested in future by conducting pilot studies in real world environment of Halal meat supply chain.

    Traceability, in the perspective of the Halal meat industry, is used to ensure the Halal status at every link of the supply chain. The success of the Halal meat supply chain operations depends on how the Halal integrity can be protected from the beginning of the supply chain until it reaches the final customers. Therefore, Halal traceability and tracking comprise a very dynamic area in which new technologies and standards are being examined and introduced. In today’s traceability, technology such as RFID, WSN, and IoT is making an intensifying contribution. This thesis presents a conceptual design of Halal meat traceability system based on EPCglobal Network, including the method for information acquisition and transmission; EPC coding scheme for Halal Meat; mapping between key processes to the EPCIS event; and end user application. The result of the conceptual design presented in this thesis would be tested in future by conducting pilot studies in real world environment of Halal meat supply chain.

    TABLE OF CONTENT MASTER’S THESIS RECOMMENDATION FORM i QUALIFICATION FORM BY MASTER’S DEGREE EXAMINATION COMMITTEE ii ABSTRACT iii ACKNOWLEDGEMENT iv TABLE OF CONTENT v LIST OF FIGURES vii LIST OF TABLES viii CHAPTER 1 1 INTRODUCTION 1 1.1 BACKGROUND 1 1.2 PROBLEM DEFINITION 2 1.3 RESEARCH OBJECTIVES 3 1.4 ORGANIZATION OF THESIS 3 CHAPTER 2 4 LITERATURE REVIEW 4 2.1 HALAL 4 2.1.1 Definition and Concept of Halal 4 2.1.2 Global Halal Food Market 5 2.1.3 Halal Meat Supply Chain 6 2.1.4 The Integrity of Halal Meat Supply Chain 7 2.1.5 Factors enhancing Halal food supply chain integrity 8 2.2 FOOD TRACEABILITY SYSTEMS 9 2.2.1 Definition and Concept of FTS 9 2.2.2 Global Food Traceability Regulation 10 2.2.3 Food Traceability from “Farm to Fork” 11 2.2.4 Benefits of FTS Implementation 12 2.2.5 Barrier to FTS Implementation 13 2.2.6 Technology Adaptation in FTS 13 2.3 INTERNET OF THINGS 15 2.3.1 IoT Key Technology 15 2.3.2 IoT Application in Food and Agriculture Supply Chain Traceability 17 2.3.3 GS1 Traceability Standard and the EPCGlobal Architecture Framework 18 CHAPTER 3 21 METHODOLOGY 21 3.1 IDENTIFICATION STAGE 22 3.2 DEVELOPMENT STAGE 22 3.2.1 Determination on Halal Critical Control Points 22 3.2.2 Development of Halal Meat Traceability System Conceptual Design 23 CHAPTER 4 25 RESULT AND DISCUSSION 25 4.1 HALAL CRITICAL CONTROL POINTS 25 4.2 HALAL MEAT TRACEABILITY SYSTEM CONCEPTUAL DESIGN 29 4.2.1 Traceability Information Acquisition and Transmission 29 4.2.2 Architecture of the Traceability System 32 4.2.3 EPC for Halal Meat 34 4.2.4 Mapping between Key Process to EPCIS Event 36 4.2.5 End User Application 38 CHAPTER 5 40 CONCLUSIONS AND FUTURE RESEARCH 40 5.1 CONCLUSIONS 40 5.2 FUTURE RESEARCH 40 REFERENCES 41 APPENDIX 45

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