§ Curricular work
The curriculum aims to provide students with the professional knowledge of the Food Manufacturing, Chemistry, Life Sciences and Foreign Languages, and the aggregate of courses emphasizes on the integration of theory and practical experience. The framework of curriculum prepares students to build up the professional learning basis with general and fundamental scientific courses. The core of Food Science courses is composed of four disciplines including Food Chemistry and Analytical Technology, Food Processing and Engineering, Food Microbiology and Safety, and Food Biotechnology along with specialized intensive programs including Skills of Success, Management, Law and Regulation, and Personality Development. Curriculum also motivates students to grow skills in comprehensive reading, writing and oral expression, active learning, coordination and judgment, decision-making.
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Mission of Undergraduate Program
1. To develop professional ethics and humanistic spirit, and the pursuit of truth and social care.
2. To increase the competitiveness of students by emphasizing on both theory and practical experience on Food Science and Biotechnology related industries.
3. To develop active attitudes, motivation and execution ability, teamwork and collaboration, and international perspective.
4. To acquire the ability of independent research.
Mission of Graduate Program
1. To develop professional ethics and humanistic spirit, and the pursuit of truth and social care.
2. To train students with Food Science and Biotechnology-related researching ability.
3. To develop active attitudes, motivation and execution ability, teamwork and collaboration, and international perspective.
4. To train and optimize students’ academic research ability.
§ Core Competency of Undergraduate Program
Expertise:
1. To impart the fundamental knowledge of Chemistry and Life Sciences.
2. To discipline the professional knowledge on agriculture, fisheries, animal science and food production.
3. To strengthen the capability of foreign languages and management.
4. To enable innovation capability for novel technology.
Professional Skills:
1. To improve reading comprehension, and writing and oral presentation skills.
2. To familiar with the scientific knowledge and the skills of complex problems solving.
3. To develop the active learning attitude and team work.
4. To learn the instrument operation and decision-making ability.
5. To inspire the creativities.
§ Core Competency of Graduate Program
Expertise:
1. To enhance the fundamental knowledge of Chemistry and Life Sciences.
2. To optimize the expertise on agriculture, fisheries, animal science and food production.
3. To strengthen the discipline on medicine, foreign languages and management.
Professional Skills:
1. To improve reading comprehension, and writing and oral presentation skills.
2. To strengthen the application of scientific capacity.
3. To enhance active learning and teamwork.
4. To deliver learning strategies, complex problem solving and time management abilities.
5. To enhance the creativity.
§ Curriculum Information
Undergraduate Program:
Graduate Program:
Special Master Program in International Food Industrial Talents Education (DM)
