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Introduction

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Degree Program

Bachelor of Science

140 credits are required (general requirements: 37 credits; other requirements: 54 credits; elective: 49 credits)

Nutrition and Biochemistry Group

Academic year 1 Academic year 2
  Subject Credits   Subject Credits
Required Introductory Food Science and Nutrition
Calculus
General Biology
General Chemistry
Organic Chemistry
Organic Chemistry Laboratory
Analytical Chemistry?
Analytical Chemistry Laboratory
Food Fundamentals

2-0

2-0
2-0
2-0
0-3
0-1
0-3
0-1
0-2

Required Physiology
Physiology Laboratory
Biochemistry
Biochemistry Laboratory
Nutrition
Nutrition Laboratory
Food Chemistry
Food Chemistry Laboratory
Meal Planning and Service
Meal Planning and Service Laboratory
3-0
1-0
3-3
1-1
2-2
1-0
0-3
0-1
0-2
0-1
Elective Applied Pathology
Food Preparation
Food Preparation Laboratory
Experimental Animal
Nutrition Practice -Basic Nutrition
Food Processing
Food Processing Laboratory
0-3
2-0
1-0
2-0
0-1
0-3
0-1
Academic year 3 Academic year 4
Required Microbiology
Microbiology Laboratory
Biostatistics
Therapeutic Nutrition
Therapeutic Nutrition Laboratory
Nutrition in the Life Span
0-3
0-1
3-0
2-2
0-1
2-2
Required Seminar on Nutrition Science
Seminar on Biochemistry Science
2-0
2-0
Required* Scientific English in Food?
Reading on Nutrition Science
Reading on Biochemistry
2-0
0-2
0-2
Elective Special Topics in Biochemistry
Special Topics in Nutrition
Food Sanitation,Safety and Regulation
Special Topics in Biochemistry
Basic Biotechnology
Advanced Nutrition
Health Diet
Nutrition Education
Nutrition and Immunology
Nutrition Practice -Diet Management
Nutrition Practice -Clinical Nutrition
Nutrition Practice -Community Nutrition
3-0
0-3
2-0

2-0
0-2
2-0
0-3
3-0
0-3
0-2
0-3
0-1
Elective

Quantity Food Management
Quantity Food Management Laboratory
Metabolic Nutrition
Assessment of Nutritional Status
Clinical Biochemistry
Clinical Biochemistry Laboratory
Public Health Nutrition
Diet Health Nutrition
Clinical Nutrition
Introduction of Molecalar Biology

2-0
1-0

2-0
2-0
2-0
1-0
0-3
0-2
0-2
0-3

Bioresource and Food Technology Group

Academic year 1 Academic year 2
  Subject Credits   Subject Credits
Required Introductory Food Science and Nutrition
General Biology
General Chemistry
Organic Chemistry(一)
Analytical Chemistry
Analytical Chemistry Laboratory
Introduction to Food Engineering
2-0

2-0
2-0
0-2
0-3
0-1
2-0
Required Biochemistry
Biochemistry Laboratory
Food Chemistry
Food Chemistry Laboratory
Organic Chemistry(二)
Organic Chemistry Laboratory
Food Processing
Food processing Laboratory
Nutrition
2-2
1-1
3-3
1-0
2-0
1-0
2-2
1-0
3-0
Elective General Physics
Food Fundamental
0-2
0-2
Elective Baking Technology
Baking Technology Laboratory
Food Plant Management
Functional Foods
1-0
1-0
0-2
2-0
Academic year 3 Academic year 4
Required

Microbiology
Microbiology Laboratory
Biostatistics
Food Analysis and Inspection
Food Analysis and Inspection Laboratory
Food Microbiology
Food Microbiology Laboratory
Food Sanitation,Safety and Regulation
Introduction of Molecalar Biology
Basic Biotechnology

3-0
1-0
3-0
3-0
1-0

0-3
0-1
2-0
0-3
0-3
Required* Seminar on Food Science
Seminar on Biotechnology
2-0
2-0
Required* Scientific English in Food?
Reading on Food Science
Reading on Biotechnology
2-0
0-2
0-2
Elective Special Topics in Food
Introduction to Enzymology
Practical Training-Summer Session(一)
Practical Training-Summer Session(二)
Carbohydrates and Health
Experimental Design
Experimental Design Laboratory
Meat Chemistry and Processing
Meat Chemistry and Processing Laboratory
Cereal chemistry and Processing
Wind Processing
Fruit and Vegetable Chemistry and Processing
Applied Microbiology
Marine Chemistry and Processing
Sensory Evalution of Foods
Biomaterial Analysis
Food Engineering
Food Logistics Management
Functional Foods Evaluation
Research and Development of Food Products
Fermentation

3-3
2-0
1-0

1-0

2-0
2-0
1-0
0-2
0-1

0-2
0-2
0-2

2-0
0-2
2-0
2-0
2-0
0-2
0-2
0-2

0-2

Elective

Dairy Science
Food Additives
Edible Lipid Chemistry
Advanced Food Technology
Food Toxicology

2-0
2-0
0-2
0-2
0-2
           

Master of Science
34 credits are required (thesis: 6 credits; requirements: 10 credits; elective: 18 credits)

  Subject Credits
Required Seminar(一)
Seminar(二)
Independent Study
Research Methods of Food Science
Research Methods of Nutrition and Biochemistry
Thesis
1-1
2-0
1-1
2-0
2-2
6
Elective Common Enzymology
Techniques in Electron Microscopy
Special Topics in Experimental Design
3-0
0-3
3-0
Food Food Carbohydrates
Physical Chemistry of Foods
Meat Biochemistry
Sensory Evalution of Foods
Food Protein
Food Rheology
2-0
3-0
2-0
2-0
0-2
0-3
Nutrition Advanced Nutritional Biochemistry
Nutritional Epidemology
Clinical Pathology
Special Topics in Micronutrients
Techuigues in Public Health Survey
Special Topics in Enzymology
Advanced Nutritional Physiology
Health Nutrition
Health Care of Elderly
2-0
2-0
2-0
0-2
0-2
0-3
0-2
0-2
0-2
Biotechnology Experimental Biotechnology(一)
Experimental Biotechnology(二)
Molecular Biology
Applied Microbiology
Special Topics in Enzymology
Cell Physiology
2-0
0-2
0-3
2-0
0-3
0-2

Doctor of Philosophy
34 credits are required (dissertation: 12 credits; general requirements: 8 credits; elective: 14 credits)

  Subject Credits
Required Seminar(一)
Seminar(二)
Special Research(一)
Special Research(二)
Dissertation
1-1
2-0
1-1
1-1
12
Elective Food Food Kinetics
Thermal Properties of Foods?
Special Topics in Meat Processing
Special Topics in Carbohydrates
Special Topics in Food Lipids
Advanced Food Analysis
Special Topics in Cryoprotein Chemistry
2-0
0-2
0-2
0-2
0-2
0-2
0-2
Nutrition Advanced Nutritional Epidemology
Special Topics in Functional Foods
Advanced Physiology
Special Topics in Nutrition and Aging
Special Topics in Free Radicals and Diseases
Special Topics in Molecular Nutrition
Special Topics in Public Health Survey
Special Topics in Nutrition(一)
Special Topics in Nutrition(二)
0-2
2-0
2-0
0-2
2-0
0-2
0-2
2-0
0-2
Biotechnology Principles and Applications in Biotechnology
Special Topics in Applied Enzymology
Special Topics in Biotechnology
Special Topics in Food Biotechnology
3-0
2-0
0-3
2-0

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