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Create Date:2010-08-18
Update Date:2011-10-06

小蘋果  courses of Master  小蘋果

小星星 Graduate Institute of Food Science: Food Technology Division  小星星

I. Educational goals and distinguishing features of development:

The program focuses on the most up-to-date research trend of global food technology and coordinates the research of healthy foods to assure the scale-up production healthy foods, and furthermore, the study the effects of different processing   technologies on food components, qualities and functional attributes. 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 food processing projects, planning and operating knowledge/know-how related real situation.

4. Capableof 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 Healthy Food permitted

Curriculum: some courses offered every other year

First Year

Required

Elective

 Seminar (I)   (專題討論(I))  Advanced Seafood Chemistry     (水產化學特論)
 Seminar (Ⅱ)    (專題討論(Ⅱ) )  Functional Proteins     (功能性蛋白質)
 Mass Production and Purification of Bio-Products     (生質量產與純化技術)
 Advanced Food Engineering     (食品工程特論)
 Separation Techniques in Food Science     (食品分離技術)
 Food Packaging Materials     (食品包裝材料)
 Food Safety Control System     (食品安全管制系統)
 Advanced Edible Fats and Oils     (食品油脂特論)
 Quality-up Food Techniques     (食品品質提昇技術)
 Trends of Food Technology and Chronic Diseases     (食品科技趨勢與慢性疾病)
 Special Topics on Unit Operation for Food Industry (I)     (食品單元操作特論(I))
 Electromagnetic Technology for Food Processing     (食品電磁加工 )
 Spice Chemistry     (香料化學)

 

 Statistical Methods in Food Research and Development     (統計在食品研發上的應用)
 Advanced Microbiology     (微生物學特論)
 Special Topics in Cereal Processing     (穀類加工特論)
 Special Topics of Fruit and Vegetable Processing     (蔬果加工特論)
 Fruit Processing     (水果加工)
 Fruit Processing Lab.     (水果加工實習)
 Scientific English Presentations     (科技英語報告)
 Scientific Paper Writing     (科學論文寫作 )
 Food Molecular Biology     (食品分子生物學)
 Food Biotechnology     (食品生物技術)
 Special Topics on Food Biotech Industries     (食品生物技術產業特論 )
 Advanced Food Chilling and Freezing     (食品冷藏冷凍特論 )
 Special Topic in Keey Fresh of Food     (食品保鮮技術特論)
 Advanced in Food Product Development     (食品產品開發特論)
 Special Topics on Unit Operation for Food Industry (II)     (食品單元操作特論 ( II))
 Emulsifiers and Food Product Development     (食品開發與界面活性劑)
 Food Carbohydrates     (食品碳水化合物)
 Instrumental Analysis for Food Science     (食品儀器分析)
 Advanced Food Sanitation and Safety     (食品衛生與安全特論 )
 Scaling-up Technology of Fermentation     (發酵量產技術)
 Microbial Physiology and Metabolism     (微生物生理與代謝 )
 Polymerase Chain Reaction     (聚合酶連鎖反應)
 Application of Enzyme in Foods     (酵素在食品上的應用)
 Algae Food Processing     (藻類食品加工)

Second Year

Required

Elective

 Seminar (Ⅲ)    (專題討論(III))      Factory Aseptic Techniques    (工廠無菌技術)
 Seminar (Ⅳ)    (專題討論(IV))   Nano-Technology in Food Science    (奈米科技與食品)
 Advanced Food Physical Properties    (食品物性學特論)



小星星 Graduate Institute of Food Science: Healthy Food Division  小星星

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

First Year

Required

Elective

 Seminar (I)     (專題討論(I) )  Molecular Cell Biology     (分子細胞生物學)
 Seminar (Ⅱ)     (專題討論(Ⅱ) )  Naturally Occrring Food Toxicants     (天然食品毒素)
 Functional Proteins     (功能性蛋白質)
 Health Food     (保健食品)
 Methodology in Nutrition and Health Sciences     (保健營養學研究法)
 Food Allergy     (食物過敏)
 Food and Immunity     (食物與免疫)
 Assessment Techniques of Food Safety     (食品安全評估技術)
 Trends of Food Technology and Chronic Diseases     (食品科技趨勢與慢性疾病)
 Food Nutrition and Function Evaluation     (食品營養與機能評估 )
 Therapeutic and Medicinal Foods     (食療與藥膳 )
 Special Topics on Instrumental Analysis     (儀器分析特論)
 Special Topics in Cereal Processing     (穀類加工特論)

 

 Nutraceuticals and Health     (養生與機能食品)
 Nutrition Biochemistry     (營養生化)
 Special Topics on Nutrition     (營養特論)
 Nutrigenomics     (營養基因體學)
 Nutrition and Gene Expression     (營養與基因表現)
 Special Topics on Human Physiology     (人體生理學特論)
 Free Radicals and Diseases     (自由基與疾病)
 Scientific Paper Writing     (科學論文寫作)
 Advanced Food Sanitation and Safety     (食品衛生與安全特論)
 Food-borne Diseases     (食媒疾病)
 Theory and Application of Health Foods     (健康食品理論與應用)
 Cell Culture and Experiment Animals     (細胞培養與實驗動物)
 Microbial Physiology and Metabolism     (微生物生理與代謝)
 Polymerase Chain Reaction     (聚合酶連鎖反應 )
 Current Topics on Nutritional Immunology     (營養免疫學特論)
  Medical Nutrition     (營養醫學)

Second Year

Required

Elective

 Seminar (Ⅲ)    (專題討論(III))  Factory Aseptic Techniques    (工廠無菌技術)
 Seminar (Ⅳ)    (專題討論(IV))  Nano-Technology in Food Science    (奈米科技與食品)



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