National Chiayi University

I. Educational goals and distinguishing features of development:

To match up the country's demand and the research trend of global technologies, accordance to the concepts of food-medical cognate and prevention better than medical-care and focus on the day-by -ay arrogant problems of aging populations and chronic diseases, the education of this program pinpoints the studies on the research and development of healthy foods, evaluation of the healthy effects, isolation and identification of effective components and scale-up production of healthy foods. The planned curriculum takes both considerations of scientific theory verification and practical skill development into account.

II. Curriculum goals:

1.  Capable of independent thinking and research that can resolve the problems the industry encountered and advance the industry to be upgraded once employed

2.  Possess the excellent capabilities of analysis and providence planning to elaborate potentials that enable in industry involved to own competitive strength of globalization.

3.  Learn the necessary knowledge to pursue Doctoral program, thus devote to further academic research and guide the development of the industries.

III. Index of basic capabilities:

1.  Possess the theories and applications of Food Science as well as professional technologies/knowledge.

2.  Possess the capability of conducting experiments, analyzing, explaining, verifying, inducting and inferring data/information.

3.  Capable of executing practical design healthy food processing projects, planning and operating knowledge/know-how related real situation.

4.  Integrate and apply the knowledge of Food Science; possess the capabilities of structuring independent thinking, finding, mediating and various trouble-shooting.

5.  Able to handle cross-disciplinary team projects with trained communication/expression and self-management capabilities.

6.  Upright moral character and behavior, sturdy personality, serve zealously and value professional ethics and social responsibilities.

7.  Able to conduct academic interchange internationally and life-time learning, view the current issue internally, be attentive to humanism and infuse to profession area.

8.  Able to take leadership, administrate, plan, and join team works and practice life-time learning.

Degree completion:

Graduating Credits: completing at least 30 credits including 4 credits of major required, 20 credits of major selective and 6 credits of research thesis.

Addendum/Others: selective courses from program of Food Technology permitted

Curriculum: some courses offered every other year