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Introduction

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Curriculum

Educational Goals

Our core courses cover fundamental food science and technology, nutrition and biochemistry science, restaurant management and biotechnology. The department frequently coordinates academic studies and seminars. We motivate students' interest in researches and prepare graduates to serve as leaders for the present and the future.

Facility

Many specialized and high-quality pieces of equipment are installed to satisfy our research and teaching objectives. To name a few, they are HPLC, GC, capillary electrophoresis, atomic absorption spectrophotometer, RTPCR, FPLC, UV-VIS spectrophotometer, fluorospectrophotometer, SFE extractor, SEM, FTIR, DSC, fermenter, dymnamic rheometer, smokehouse, drum dryer, freeze dryer, single-screw extruder, hydraulic piston stuffer, mixer, texturometer, colorimeter, animal breeding house, biochemical and analytical instruments and many others.

Teaching Aspect

  1. The multi-functional Food and Nutrition Hall was completed and opened in September 2004. This modern building is equipped with a food processing pilot plant, teaching kitchen and restaurant, multiple animal breeding rooms, and many teaching and research laboratories. The Department's well-equipped facilities provide extraordinary opportunities for professional training.
  2. Four undergraduate majors (Food Technology, Nutrition, Biotechnology, and Restaurant Management) with well-organized courses offer supreme quality education.
  3. Our full-time faculty members and adjunct professors from distinguished academic institutions buildup a strong and solid teamwork in education and research.
  4. The competent and enriched graduate programs provide students a broader spectrum in specialized fields.

Research Aspect

Our faculty members have achieved national recognition for their researches in a number of key areas such as biotechnology, senior nutrition, special nutrition, community nutrition, clinical nutrition, physiological nutrition, nutrition biochemistry, food processing, food engineering, and food chemistry. Our faculty members regularly publish their researches on leading SCI scientific journals.

  1. Develop integrated research projects. With the broad specialty from the faculty members, our department is able to conduct integrated, inter-departmental research projects aiming at the development of healthy food with anti-aging or anti-dementia properties.
  2. Keep research ability productive. Approximately 20 research projects per year and 25 research papers published in scientific journals will be our ultimate goal.
  3. Conduct joint researches with government agencies, large food enterprises, restaurants or hospitals, at least one cooperative project per year.

Service to Community

Our department provides on-campus nutrition and food safety consultation. We also establish a collective nutrition clinic with the university health center. Based on the needs of faculty and student on nutrition information, special events are held through out the year.

 

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