courses of Master
Graduate Institute of Food Science: Food Technology Division
I. Educational goals and distinguishing features of development:
The program focuses on the most up-to-date research trend of global food technology and coordinates the research of healthy foods to assure the scale-up production healthy foods, and furthermore, the study the effects of different processing technologies on food components, qualities and functional attributes. The planned curriculum takes both considerations of scientific theory verification and practical skill development into account.
II. Curriculum goals:
1.Capable of independent thinking and research that can resolve the problems the industry encountered and advance the industry to be upgraded once employed
2. Possess the excellent capabilities of analysis and providence planning to elaborate potentials that enable in industry involved to own competitive strength of globalization.
3. Learn the necessary knowledge to pursue Doctoral program, thus devote to further academic research and guide the development of the industries.
III. Index of basic capabilities:
1. Possess the theories and applications of Food Science as well as professional technologies/knowledge.
2. Possess the capability of conducting experiments, analyzing, explaining, verifying, inducting and inferring data/information.
3. Capable of executing practical design food processing projects, planning and operating knowledge/know-how related real situation.
4. Capableof structuring independent thinking, finding, mediating and various trouble-shooting.
5. Able to handle cross-disciplinary team projects with trained communication/expression and self-management capabilities.
6. Upright moral character and behavior, sturdy personality, serve zealously and value professional ethics and social responsibilities.
7. Able to conduct academic interchange internationally and life-time learning, view the current issue internally, be attentive to humanism and infuse to profession area.
8. Able to take leadership, administrate, plan, and join team works and practice life-time learning.
Degree completion:
Graduating Credits: completing at least 30 credits including 4 credits of major required, 20 credits of major selective and 6 credits of research thesis.
Addendum/Others: selective courses from program of Healthy Food permitted
Curriculum: some courses offered every other year
First Year
Second Year
Graduate Institute of Food Science: Healthy Food Division
I. Educational goals and distinguishing features of development:
To match up the country's demand and the research trend of global technologies, accordance to the concepts of food-medical cognate and prevention better than medical-care and focus on the day-by -ay arrogant problems of aging populations and chronic diseases, the education of this program pinpoints the studies on the research and development of healthy foods, evaluation of the healthy effects, isolation and identification of effective components and scale-up production of healthy foods. The planned curriculum takes both considerations of scientific theory verification and practical skill development into account.
II. Curriculum goals:
1. Capable of independent thinking and research that can resolve the problems the industry encountered and advance the industry to be upgraded once employed
2. Possess the excellent capabilities of analysis and providence planning to elaborate potentials that enable in industry involved to own competitive strength of globalization.
3. Learn the necessary knowledge to pursue Doctoral program, thus devote to further academic research and guide the development of the industries.
III. Index of basic capabilities:
1. Possess the theories and applications of Food Science as well as professional technologies/knowledge.
2. Possess the capability of conducting experiments, analyzing, explaining, verifying, inducting and inferring data/information.
3. Capable of executing practical design healthy food processing projects, planning and operating knowledge/know-how related real situation.
4. Integrate and apply the knowledge of Food Science; possess the capabilities of structuring independent thinking, finding, mediating and various trouble-shooting.
5. Able to handle cross-disciplinary team projects with trained communication/expression and self-management capabilities.
6. Upright moral character and behavior, sturdy personality, serve zealously and value professional ethics and social responsibilities.
7. Able to conduct academic interchange internationally and life-time learning, view the current issue internally, be attentive to humanism and infuse to profession area.
8. Able to take leadership, administrate, plan, and join team works and practice life-time learning.
Degree completion:
Graduating Credits: completing at least 30 credits including 4 credits of major required, 20 credits of major selective and 6 credits of research thesis.
Addendum/Others: selective courses from program of Food Technology permitted
Curriculum: some courses offered every other year
First Year
|
Required |
Elective |
| Seminar （Ｉ） (專題討論（Ｉ） ) |
Molecular Cell Biology (分子細胞生物學) |
| Seminar （Ⅱ） (專題討論（Ⅱ） ) |
Naturally Occrring Food Toxicants (天然食品毒素) |
|
Functional Proteins (功能性蛋白質) |
|
Health Food (保健食品) |
|
Methodology in Nutrition and Health Sciences (保健營養學研究法) |
|
Food Allergy (食物過敏) |
|
Food and Immunity (食物與免疫) |
|
Assessment Techniques of Food Safety (食品安全評估技術) |
|
Trends of Food Technology and Chronic Diseases (食品科技趨勢與慢性疾病) |
|
Food Nutrition and Function Evaluation (食品營養與機能評估 ) |
|
Therapeutic and Medicinal Foods (食療與藥膳 ) |
|
Special Topics on Instrumental Analysis (儀器分析特論) |
|
Special Topics in Cereal Processing (穀類加工特論) |
|
|
Nutraceuticals and Health (養生與機能食品) |
|
Nutrition Biochemistry (營養生化) |
|
Special Topics on Nutrition (營養特論) |
|
Nutrigenomics (營養基因體學) |
|
Nutrition and Gene Expression (營養與基因表現) |
|
Special Topics on Human Physiology (人體生理學特論) |
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Free Radicals and Diseases (自由基與疾病) |
|
Scientific Paper Writing (科學論文寫作) |
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Advanced Food Sanitation and Safety (食品衛生與安全特論) |
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Food-borne Diseases (食媒疾病) |
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Theory and Application of Health Foods (健康食品理論與應用) |
|
Cell Culture and Experiment Animals (細胞培養與實驗動物) |
|
Microbial Physiology and Metabolism (微生物生理與代謝) |
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Polymerase Chain Reaction (聚合酶連鎖反應 ) |
|
Current Topics on Nutritional Immunology (營養免疫學特論) |
|
Medical Nutrition (營養醫學) |
|
|
Second Year
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