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Curriculum

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    大學部

     

    The broad objectives of the B.S. program are:

    1. to train students for positions in food industry or government research institute and for advanced studies in food science and related areas.

    2. to assist the food industry in developing new food products and improving processing technology.

    3. to provide information and services of food safety and nutrition in order to improve consumer health and upgrade living standards.

     

    The full-time faculty of this department include 5 professors, 3 associate professors, 4 assistant professors, 3 teaching assistants and 1 administrative assistant. A minimum of 128 credits is required to obtain a B.S. degree.

     

    University Requirements:

    28 credits

    Major Requirements:

    64 credits

    Electives:

    36credits

    Total  

    128 credits

                                  Major Requirements:

    大一

     Freshman year

     

    Course Title (Chinese)

    Course Title (English)

    Credit

    微積分

    Calculus

    2-2

    普通生物學

    General Biology

    3-0

    食品科學概論

    Introduction to Food Science  

    3-0

    微電腦應用

    Applied Microcomputer

    3-0

    微生物學(I)

    Microbiology (I)

    0-2

    微生物學實驗(I)

    Microbiology (I) Laboratory

    0-1

    管理學

    Principles of Management

    0-3

    有機化學()

    Organic Chemistry (f.)

    0-2

     

    大二

     Sophomore year

     

    Course Title (Chinese)

    Course Title (English)

    Credit

    有機化學()

    Organic Chemistry (s.)

    2-0

    有機化學實驗

    Organic Chemistry Laboratory

    1-0

    生物統計學

    Biostatistics

    3-0

    生物化學(I)

    Biochemistry (I)

    3-0

    生物化學實驗

    Biochemistry Laboratory

    1-0

    分析化學

    Analytical Chemistry

    0-3

    分析化學實驗

    Analytical Chemistry Laboratory 

    0-1

    食品加工(I)

    Food Processing (I)

    0-3

    食品加工實驗(I)

    Food Processing (I) Laboratory

    0-3

    食品衛生安全與法規 Food Safety and Regulation 2-0

    生物化學(II)

    Biochemistry (II)

    0-3

     

    大三

     Junior year

     

    Course Title (Chinese)

    Course Title (English)

    Credit

    食品工程

    Food Engineering

    2-2

    食品加工(II)

    Food Processing (II)

    3-0

    食品加工實驗(II)

    Food Processing (II) Laboratory

    1-0

    食品微生物

    Food Microbiology

    2-0

    食品分析

    Food Analysis

    0-3

    食品分析實驗

    Food Analysis Laboratory

    0-1

    食品化學

    Food Chemistry

    0-3

     

    大四

    Senior year

     

    Course Title (Chinese)

    Course Title (English)

    Credit

    營養學

    Nutrition

    3-0

    專題討論

    Seminar

    1-1


                                  Electives:

    大一

     Freshman year

     

    Course Title (Chinese)

    Course Title (English)

    Credit

    普通化學

    General Chemistry

    3-0

    普通物理

    General Physics  

    3-0

    遺傳學概論

    Introduction to Genetics 

    0-3

    食品專業英文

    English for Food Science Studies

    0-3

     

    大二

     Sophomore year

     

    Course Title (Chinese)

    Course Title (English)

    Credit

    微生物學(II)

    Microbiology (II)

    2-0

    微生物學實驗(II)

    Microbiology (II) Laboratory

    1-0

    食品官能品評

    Food Sensory Evaluation

    2-0

    加工原料學

    Raw Materials for Processing  

    2-0

    加工原料學實驗

    Raw Materials for Processing Laboratory

    1-0

    食品流通學概論

    Introduction to Food Market 

    2-0

    食品安全追體系導論

    Basic of Food Traceability System

    2-0

    食品消費者行為

    Consumer Behavior

    2-0

    期貨市場

    Futures and Options

    2-0

    機能性食品

    Physiologically Functional Foods  

    0-2

    基礎生理學

    Overview of Physiology

    0-2

    總體經濟學

    Macroeconomics

    0-3

    食品企業管理

    Business Management

    0-2

    食品保存技術

    The Technology of Food Preservation

    0-2

    食品產業經濟學

    Industrial Organization and Food Industry

    0-3

     

    大三

     Junior year

     

    Course Title (Chinese)

    Course Title (English)

    Credit

    乳品加工

    Dairy Processing

    2-0

    穀類加工

    Cereal Processing

    2-0

    食品市場規劃通論

    Food Marketing Planning

    3-0

    基因改造食品

    Genetically Modified Foods

    2-0

    保健食品功能性與安全性評估

    Assement of Functionality and Safety of Healthy Foods

    2-0

    暑期實習

    Food Industries Field Experience

    1-0

    國際學習講座

    Basic of Food Traceability System

    1-0

    分子生物學

    Molecular Biology 

    2-2

    分子細胞生物學

    Molecular Cell Biology

    3-3

    食品添加物

    Food Additives

    0-2

    食品微生物實驗

    Food Microbiology Laboratory 

    0-1

    免疫學概論

    Essential Immunology

    0-3

    食品企業論

    Food Business  

    0-3

    食品市場調查與情報管理

    Information Management and Marketing Research of Food

    0-3

    食品市場調查與情報管理實習

    Practice Information Management and Marketing Research of Food

    0-1

    食品擠壓技術

    Food Extrusion Technology

    0-2

    食品安全管制系統

    Food Safety Control System

    0-2

    食品品質管制

    Food Quality Control

    0-3

    食品加工之營養評估

    Nutritional Evaluation of Food Processing

    0-2

    新產品開發

    New Product Development

    0-2

    新產品開發實驗

    New Product Development Laboratory

    0-1

    食品市場規劃各論

    Particular Study of Food Marketing

    0-3

     

    大四

    Senior year

     

    Course Title (Chinese)

    Course Title (English)

    Credit

    保健食品研發與行銷

    Research, Developing and Marketing of Health Foods

    2-0

    食品生物技術研究法

    Research Methods of Food Biotechnology

    1-0

    食品生物技術

    Food Biotechnology 

    3-0

    食品衛生安全

    Food Safety and Sanitation

    0-3

    食品工廠經營與管理

    Food Factory Management

    0-2

    食品包裝

    Food Packaging

    0-2

     

     

     



     

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