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Food Science and Applied Biotechnology

Features:
1.	Joining bio-industry to correlate research and development with practical techniques and to develop advanced bio-techniques and bio-products.
2.	Collaborating with outstanding researchers in the Research and Development Center of Industrial Applied Biotechnology, College of Human Ecology to employ advanced instruments and close industry connection in teaching and research.
3.	Dividing into “Food Nutrition and Industrial Biotechnology” and “Biotechnical Cosmetics” to conduct teaching and research, emphasizing biotehnical knowledge, research and development power and technique transfer. With comprehensive platform for evaluating the safety and functionality of biotechnical products as well as multiple analytical techniques, this institute will increase the value and competence of industrial bio-products.
Courses:
1.	Core courses: Seminars I-IV, Biotechnical Research Methods, Bioindustry, Patent Practice and Market Management, Scientific Paper and Technical Writing.
2.	Elective courses: Processing Practice of Biotechnical Products, Design and Analysis of Animal Experiments, Molecular Biology, Applied Microbiology, Instrument Analysis, Health Food, Biotechnical Cosmetics, Cosmetic Analysis and Inspection, Research and Application of Cosmetic Medicine , Chemistry of Flavor and Fragrance
Opportunities for graduates:
	Biotech company, food company, health food industry, cosmetic manufacture, cosmetic company, pharmaceutical company, government agency for health inspection, hospital, etc.
Potential students:
	College graduates majoring in medicine, pharmacy, medical technology, food science, nutrition, nursing, biotechnology, bioscience, chemistry, chemical engineering, agricultural chemistry, health and nutrition, applied cosmetology, applied cosmetology and management, and other biology-related fields.

Department of Food Science and Nutrition

2-year and 4-year programs for high school graduates
2-year and 4-year night school programs for high school graduates
Establishment Goals and Teaching Objectives

The Department of Food Science and Human Nutrition offers courses designed to cultivate specialists in these fields in a manner that supports the needs of the food industry with an adherence to the strict demands on the quality of food production. The aim of the department is to provide students with professional knowledge and techniques of good nutrition, production, marketing, sanitation and safety as well as raising the standards of food hygiene to ensure the nutrition and safety of food, and to improve peoples’health.

The program combines intellectual training with the acquisition of practical knowledge and skills. Field trips for the purpose of practical training are arranged for students. We provide students a wide range of fundamental compulsory courses, such as food chemistry, food processing, and group meal planning, as well as a number of professional and practical elective courses to meet individual interests and career expectations.

Graduates of the Department of Food Science and Human Nutrition are expected to be qualified in the professions of food nutrition, sanitation, analytic detection, and administration, and also become dieticians or good technologists after passing qualification examinations. Most graduates have entered nutrition, sanitation, or research departments in good industries, hospitals, institutes, or restaurants. Some continued further studies in related fields in universities in Taiwan or overseas.

In the department, mid- and long-term developmental plans will primary focus on cooperation with hospitals, academic units, and social sanitary units. We hope to promote community development through the Extension Education Division. In addition, we will create the atmosphere of academic research and focus on the combination of theory and practice in food science and human nutrition. We plan to set up a“Test and Analytical Center”,“Certificate and License Training and Extension Education Center”, in expectation of opening up the pathway for college-factory cooperation, promoting the quality of technological and vocational education, and reaching the goal of life-long education.

5-year program for junior high school graduates
Establishment Goals and Teaching Objectives

The Department of Food Science and Human Nutrition offers courses designed to cultivate specialists in these fields in a manner that supports the needs of the food industry with an adherence to the strict demands on the quality of food production.
Graduates of the FSHN department are expected to be:
1. Administrative personnel for meal plans and management in hospitals, government institutions, schools, factories, hotels, etc.
2. Nutritionist for special diet plans.
3. Cultivated for administrative personnel at food sanitation and inspection intuitions.
4. Specialists for quality control in food manufacture.
5. Specialists in food processing.

The Department of Food Science and Human Nutrition was founded in 1981. Most graduates have entered nutrition, sanitation, or research departments in good industries, hospitals, institutes, or restaurants. Some continued further studies in related fields in universities in Taiwan or overseas.

In the department, mid- and long-term developmental plans will primary focus on cooperation with hospitals, academic units, and social sanitary units. We hope to promote community development through the Extension Education Division. In addition, we will create the atmosphere of academic research and focus on the combination of theory and practice in food science and human nutrition. We plan to set up a “Test and Analytical Center”,“Certificate and License Training and Extension Education Center”, in expectation of opening up the pathway for college-factory cooperation, promoting the quality of technological and vocational education, and reaching the goal of life-long education.