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Create Date:2010-08-18
Update Date:2010-08-20

小蘋果  courses of PhD  小蘋果


I. Educational goals and distinguishing features of development:

 

To match the specialty of the department and the demand of the country, the Doctoral program we provide is mainly focused on the practical applications of theories—matching up    track of industries, coping with the trend of time and further transforming and developing current technologies and product, or event the inexpensive products to high added value, high economical value products via high technologies. The inducting priority of developing areas are the followings:

 

1. Research and development of foods being able to prevent chronic diseases.

2. Basic research of functional/healthy foods and the identification and isolation of their functional components.

3. research and development for the scale-up technologies of chronic diseases preventing and healthy foods.

 

II. Curriculum goals:

1.  Foster executive personnel with independent thinking and research capability who can promote the industries once involved as well as own competitive strength of globalization.

2.  Possess the excellent capabilities of analysis and providence planning to serve as public officer to guide government administration.

 

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 searching, integrating, analyzing, verifying and inducting data/information.

3.  Be capable of executing practical design 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.  Able to conduct academic interchange internationally and life-time learning, view the current issue internally, be attentive to humanism and infuse to profession area. 

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

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

       

Degree completion:

Graduating Credits: completing at least 30 credits including 4 credits of major required, 14 credits of major selective and 12 credits of research dissertation.

Frist Year:

Required

Elective

   Seminar (I)     (專題討論(I))    Research and Development of Health Foods     保健食品研發()
   Seminar (II )     (專題討論(II))    Food Manufacturing Business Practice     ( 食品工廠實務)

   Intern of Food Manufacturing Business Practice     (食品工廠實務實習)

   Principles and Practice of Food Packaging     (食品包裝理論與實務)

   Special Topics on Food Safety     (食品安全特論)

   Methodology for Food Science and Technology (I)     (食品科技研究法(I))

   Special Topics on Food Microbiology     (食品微生物學特論)

   Special Topics on Resources Development of Funtional Food Ingredients     (食品機能成分資源開發特論)

   Study in Food Functionality     (食品機能研究)

   Advanced Food Processing     ( 高等食品加工)

   Microbial Bioengineering     (微生物生化工程)

   Special Topics in Nutritional Sciences     (營養科學特論)

   Natural Product Metabolism     (天然產物代謝)

 

   Special Topics on Metabolism     (代謝特論)
   Special Topics on R&D of Bioactive Constituents     (生物活性產品研發特論)
   Active Food Packaging     (活性食品包裝 )
   Methodology for Food Science and Technology (II)     (食品科技研究法(II))
   Theory and Application of Health Foods     (健康食品理論與應用)
   Isolation and Purification of Functional Compounds     (機能性化合物分離純化技術)
   Special Topics on Nutritional Biochemistry     (營養生化特論)
   Special Topics in Nutrition and Gene Expression     (營養與基因表現特論)


Second Year

Required

Elective

   Seminar (III)     (專題討論(III))    Special Topics on Immunology     ()免疫學特論
   Seminar (IV)     (專題討論(IV))    Special Topics on Lactic Acid Bacteria     (乳酸菌特論)
  Special Topics on Food Toxicology     ( 食品毒理學特論)
   Methodology for Food Science and Technology (III)     (食品科技研究法(III))
   Special Topics on Food-borne Diseases     (食媒疾病特論)
   Advanced Food Chemistry     (高等食品化學)
   Advanced Instrumental Analysis     (高等儀器分析 )
   Special Topics on Natural Compounds     (天然化合物特論)
   Special Topics on Physiology     (生理學特論)
   Methodology for Food Science and Technology (IV)     (食品科技研究法(IV))
   Special Topics on Pathogenic Microbiology     (病原微生物特論)
   Emerging Food-borne Pathogens     (新型食媒病原)

(Name of elective courses may be the trend with the technology transaction)



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