Food Science

Course TitleDescription
ChemistryThis course aims to introduce the basic concepts of chemistry and various properties of chemical substances to equip students with the capacity of taking advanced courses. Course content covers stoichiometry, atomic structure, the periodic table, the electronic configuration of atoms, chemical bonds, liquids and solids, water and solution, chemical equilibrium and reaction rate, oxidation and reduction as well as acid-base-saltm, etc.
BiotechnologyThis course aims to introduce modern biotechnology with an emphasis on stimulating students’ interests in biotechnology and promoting the principles and applications of biotechnology.
Organic ChemistryThis course aims to introduce the principles of bonded organic compounds, molecular structures and types, naming procedures, and the basic reactions of organic mechanisms.
Food PrinciplesThis course allows students to understand the characteristics and nutrition values of various types of food, and become familiar with the classification, purchasing, storage and preparation of ingredients. Through interactive teaching, students will obtain a complete understanding of food preparation process, and learn to apply acquired knowledge in everyday life or the food industry.
Food ChemistryThis course covers the applications of chemical technology, concepts and principles to determine the type and content of food, the physical and chemical properties and chemical conversion during the manufacturing and storage process.
Advance in Food ProcessingThis course helps students understand the major principles of food processing and food preservation. The lectures will cover (1) factors resulting in the deterioration of foods, (2) the principles and methods of thermal processing, and (3) the principles and methods of processing food in low temperatures.
Analytical Techniques For Food MicrobiologyThe course is designed to introduce the sampling methods of micro-oganisms as well as the principles and methods of qualitative or quantitative analyses.
SeminarThis course is designed for graduate students to introduce the methodology and technologies in the food science field, and provide practical experiments.
General BiologyGeneral biology is a basic course of life science. Contents of the course include molecules of life, structure and function of the cell, cellular respiration, photosynthesis, mitosis and meiosis, genetics and chromosomes, biotechnology, evolution and classification, prokaryotes, eukaryotes, human physiology, ecology and humans' impacts on the environment.
EnzymologyThis course aims to introduce modern biotechnology with an emphasis on stimulating students’ interests in biotechnology and promoting the principles and applications of biotechnology.
Hygiene Inspection and ManagementThe course introduces the applications and future trends of microbiology.
Applied MicrobiologyThe course introduces the applications and future trends of microbiology.
Nutritional BiochemistryThis course introduces nutritients, dietary guidelines, food labeling, metabolism, body composition and weight management.
NutritionThe course introduces the indicators of diets, food labels, metobalism rates, body composition, weight management, and various nutrients including carbonhydrates, lipids, protein, alcohol, vitamins, and minerals. The suggested intake amount, intake sources as well as the relations between diats and health will also be covered.
Introduction of Food ScienceThis course allows students to understand the characteristics and nutrition values of various types of food, and become familiar with the classification, purchasing, storage and preparation of ingredients. Through interactive teaching, students will obtain a complete understanding of food preparation process, and learn to apply acquired knowledge in everyday life or the food industry.
Biotechnology ExperimentThis lab course allows students to personally prove and understand basic principles of various core biotechnologies. Furthermore, students will learn various techniques to operate different instruments, through which they will learn independent thinking skills and problem solving skills. Course content includes GMO identification, gene transformation and immunoblotting.
Fruit and Vegetable ProcessingThis course will introduce the processing and preservation of fruits and vegetables. Other topics include the production of fermented food products, the drying process of fruits, and the processing of canned foods.
Chemistry ExperimentIn line with the objectives of the curriculum of chemistry courses, this course allows students to do hands-on experiments to reinforce basic principles of chemistry for the preparation of advanced courses.
Experiment of Food FundamentalsThis course allows students to understand the characteristics and nutrition values of various types of food, and become familiar with the classification, purchasing, storage and preparation of ingredients. Through interactive teaching, students will obtain a complete understanding of food preparation process, and learn to apply acquired knowledge in everyday life or the food industry.
Management in Food Processing PlantsThis course introduces ISO/IEC 17025, CNLA, and TAF certification as well as the quality management of various inspection companies.
ToxicologyThis course introduces analysis of food ingredients, food additives, toxins, microorganism, and the inspection of food utensils.
Food PackageThis course integrates theories and practices to equip students with the essential job skills required in the job market. Course content covers three important methods of sensory evaluation (descriptive analysis, variance analysis, and consumer testing) and the use of multivariate analysis (principal component analysis, partial least squares, and preference maps, etc.) to analyze sensory evaluation data and account for the applications in research development and marketing.
Biostatistics and SoftwareThis course aims to train students to use softwares to deal with biostatistical problems. Students will learn basic concepts and applications of statistical analysis and package softwares.
Computer Application in Food TechnologyThe course is designed to enhance students' computer skills with the aim to solve problems related to the food science field. Students will learn about the fundamental concepts of hardwares and softwares of computers, and learn to search for, handle or disply information about the food industry.
Experiment of EnzymolgyThis lab course allows students to personally prove and understand basic principles of various core biotechnologies. Furthermore, students will learn various techniques to operate different instruments, through which they will learn independent thinking skills and problem solving skills. Course content includes GMO identification, gene transformation and immunoblotting.
Marine Food ProcessingThis course helps students understand the major principles of food processing and food preservation. The lectures will cover (1) factors resulting in the deterioration of foods, (2) the principles and methods of thermal processing, and (3) the principles and methods of processing food in low temperatures.
Food MicrobiologyThe course is designed to introduce the sampling methods of micro-organisms in food products and the principles, methods and techniques for qualitative or quantitative analyses.
Food BiotechnologyThis course aims to introduce modern biotechnology with an emphasis on stimulating students’ interests in biotechnology and promoting the principles and applications of biotechnology in the food science industry.
Functional FoodsThis course covers basic and advanced principles and methods of food biotechnology including molecular biotechnology, genetic engineering, enzyme engineering, and fermentation technology.
Lab For Mass Food ProductionThe course introduces the indicators of diets, food labels, metobalism rates, body composition, weight management, and various nutrients including carbonhydrates, lipids, protein, alcohol, vitamins, and minerals. The suggested intake amount, intake sources as well as the relations between diats and health will also be covered.
Food Company Operation and ManagementThis course introduces ISO/IEC 17025, CNLA, and TAF certification as well as the quality management of various inspection companies.
Sanitation Management and Design of Restaurant and Food Processing PlantThis course introduces ISO/IEC 17025, CNLA, and TAF certification as well as the quality management of various inspection companies.
Experiments in NutritionThe course introduces the indicators of diets, food labels, metobalism rates, body composition, weight management, and various nutrients including carbonhydrates, lipids, protein, alcohol, vitamins, and minerals. The suggested intake amount, intake sources as well as the relations between diats and health will also be covered.
Meal Plan With Laboratory CourseThe course introduces the indicators of diets, food labels, metobalism rates, body composition, weight management, and various nutrients including carbonhydrates, lipids, protein, alcohol, vitamins, and minerals. The suggested intake amount, intake sources as well as the relations between diats and health will also be covered.
The Experiments of Food Additives Analysis and ExaminationThis course introduces the analysis of various food ingredients and concepts of inspection. Students will also be trained to use lab equipment, organize data, and write reports regarding food ingredients, additives and analysis of laboratory equipment .
Special Topics and Practical TrainingsThis course is designed for graduate students to introduce the methodology and technologies in the food science field, and provide practical experiments.
livestock and Dairy ProcessThis course helps students understand the major principles of food processing and food preservation. The lectures will cover (1) factors resulting in the deterioration of foods, (2) the principles and methods of thermal processing, and (3) the principles and methods of processing food in low temperatures.
Experiments of Fermentation TechnologyFermentation technology ranging from microbial species to application in industrial production is introduced. Basic fermentation principles and technology including hardwares and softwares will also be covered. Students are encouraged to apply acquired knowledge in other fields, and realize the needs within the industry.
Bachelor ThesisThis course is designed for graduate students to introduce the methodology and technologies in the food science field, and provide practical experiments.
Food AnalysisThis course is a continuous course of basic chemistry with an emphasis on concentration calculation, reagent preparation, qualitative and quantitative analysis methods, various chemical reactions such as acid-base, oxidation- reduction and complex compounds, etc. Students will also learn about the preparation work, and understand the changes ocurring in chemical reactions to get ahead in the job market or prepare for the license exam.
Food Analysis ExperimentThis lab course is designed to go with another food analysis course with an emphasis on concentration calculation, reagent preparation, qualitative and quantitative analysis methods, various chemical reactions such as acid-base, oxidation- reduction and complex compounds, etc. Students also will learn about the preparation work, and understand the changes ocurring in chemical reactions to get ahead in the job market or prepare for the license exam.
Food Microbiology ExperimentThe course is designed to introduce the sampling methods of micro-oganisms as well as the principles and methods of qualitative or quantitative analyses.
Innovation Food DevelopmentThis course introduces the requirements of developing innovative foods, and provides practical hands-on experience.
Green Health Care PrincipleThis course introduces nutritients, dietary guidelines, food labeling, metabolism, body composition and weight management.
Drink Modulationintroducing the factors of food innovation and encouraging students to develop a product.
Quality Managerment for Testing LaboratoryThis course introduces the ISO/IEC 17025, CNLA and TAF certification as well as the quality management of inspection companies.
Food Waste TreatmentThis course is designed to introduce the technologies of handling food wastes with an emphasis on the reuse of resources.
Introduction to Cuisines and DelicaciesThis course allows students to understand the characteristics and nutrition values of various types of food, and become familiar with the classification, purchasing, storage and preparation of ingredients. Through interactive teaching, students will obtain a complete understanding of food preparation process, and learn to apply acquired knowledge in everyday life or the food industry.
Food Hygiene, Safety, and RegulationsThe course introduces the application of microbiology and its future development
Special Topics on Food AnalysisThis course introduces the analysis of food ingredients, food additives, toxins, microorganism, and the inspection of food utensils.
Enterprise Integrated PracticeThis course is designed for graduate students to introduce the methodology and technologies in the food science field, and provide practical experiments.
Food Instrumental Analysis and ExperimentCourse content mainly quantitative theory in instrumental analysis, spectroscopic methods, Fluorescence spectrophotometry, Infrared absorption spectra, Atomic absorption spectra, Mass spectrometry, High performance liquid chromatography, Gas chromatography.
Food Sensory Evaluation and ExperimentFood sensory evaluation technology This course needs theory and practice, in the future will enter the industry will know how to operate and application. This course covers three important methods of sensory evaluation (descriptive analysis, variance analysis, and consumer testing) and the use of multivariate analysis (principal component analysis, partial least squares, and preference maps, etc.) to analyze sensory evaluation data and explain In quality control, product development and marketing applications.
Food Pricessing Technology and ExperimentThis course will introduce food processing and preservation topics as well as build on fundamentals. It covers basic principles, equipment and quality assessment for food processing and preservation operations such as mixing, separation, blanching, pasteurization, extrusion, baking, frying, chilling and packaging. Integrated laboratory sessions will provide students with hands-on experiences of the food processing principles learned in the class. By conducting the term project and oral presentation, students will integrate and apply the food processing concepts, principles and skills to solve the real-world problems.
Nutritional Assessment of Food ProcessingThe course introduces the indicators of diets, food labels, metobalism rates, body composition, weight management, and various nutrients including carbonhydrates, lipids, protein, alcohol, vitamins, and minerals. The suggested intake amount, intake sources as well as the relations between diats and health will also be covered.
Food Processing for Elderly Food and PracticeThe course introduces the indicators of diets, food labels, metobalism rates, body composition, weight management, and various nutrients including carbonhydrates, lipids, protein, alcohol, vitamins, and minerals. The suggested intake amount, intake sources as well as the relations between diats and health will also be covered.
Bioresources Application and IndustryThis course introduces basic and advanced principles and methods of food biotechnology including molecular biotechnology, genetic engineering, enzyme engineering, and fermentation technology.