◆ 本系簡介 Introduction
As the first food science/nutrition program established in Taiwan in 1961, we have a distinguished record of teaching, research, and public service. Faculty and staff dedicate to provide the highest quality educational experiences for our students, incorporating cutting edge information with the fundamental knowledge and skills. Students develop a broad perspective through the balance of strong curriculum and off-campus internships. Moreover, they are encouraged to develop team leadership skills by participating in field experiences, independent studies, and student organizations. In addition to the undergraduate program with nearly 500 students, a master program which focuses on the research of functional foods is also available. Currently, there are 12 fulltime faculties with specialties in nutrition, dietary therapy, quantity meal management, food chemistry, food processing, food packaging, food analysis, and biotechnology.
Students will be able to apply food and nutraceutical biotechnologies.
Students will be able to manage human nutrition.
Students will be able to perform quantity meal preparation.
Students will be able to perform food analysis and inspection.
Students will be able to present and communicate.
Food Industries and Business, including product development, research, quality control, analysis, inspection, management, and marketing
Diatetics, including clinical nutrition, community nutrition, and education
- 醫療相關領域 Medicine and other related health professions
- 健康服務領域 Health Services
- 研究工作 Research
- 教育工作 Education
Level C Technician for Chinese Culinary
Level B Technician for Chinese Culinary
Level C technician for baking food
Level B technician for baking food
Level C technician for food inspection and analysis
Level B technician for food inspection and analysis
Professional Health Food Engineer
Dietitian of Higher Examination
Food Technician of Higher Examination