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UnderGraduate Program
General Education Courses: Total 28 Credits
1.Core Competency Courses: At least 3 credits
2.Language Proficiency Courses: 10 credits
 (1) College Chinese: 4 credits
 (2) Foreign Languages: 6 credits
3.Disciplinary Literacy Courses: At least 10 credits
CourseTitle
Credits
Calculus(I)
2
Calculus(II)
2
General Biology
3
Organic Chemistry
6
Physical Chemistry
3
Analytic Chemistry
3
Biostatistics
3
Food Chemistry
3
Food Analysis
2
Food Analysis Lab A
1
Food Analysis Lab B
1
Microbiology (I)
2
Microbiology Lab (I) A
1
Microbiology Lab (I) B
1
Microbiology (II)
2
Microbiology Lab (II) A
1
Microbiology Lab (II) B
1
Food Processing (I)
2
Food Processing Lab (I) A
1
Food Processing Lab (I) B
1
Food Processing (II)
2
Food Processing Lab (II) A
1
Food Processing Lab (II) B
1
Food Engineering (I)
2
Biochemistry
6
Biochemistry Lab
2
General Nutrition
2
General Nutrition Lab
1
Organic Chemistry Lab
1
Analytic Chemistry Lab
1
Food Hygiene and Regulation
3
Special Topics (A~G)
2
Thesis Writing
2
CourseTitle
Credits
Food Engineering (II)
2
Vacation Practice
0
Introduction to Food Science
2
Food Standard and Inspection
2
Instrumental Analysis of Foods
2
Application of Spectroscopy
3
Food Additives
2
Food Toxicological Chemistry
3
Food Water Chemistry
3
Food Spices and Herbs
2
Food Flavor Chemistry
3
Food Phytochemistry
3
Sensory Evaluation of Food
2
Introduction to Computer Science
3
Sophomore English
6
Food Microbiology (I)
2
Food Microbiology (II)
2
Food Microbiology Lab A
1
Food Microbiology Lab B
1
Fermentation
2
Applied Microbiology
3
Introduction to Microbial Genetics
3
General Physics
2
Seafood Processing
3
Application and Treatment of Heat
2
Cereal Processing
2
Fruit and Vegetable Processing
3
Food Quality Control
3
Food Materials
3
Food Engineering (III)
2
Food Dehydration
2
Food Packaging and Shelf Life
3
Food Machinery
2
Management of Food Factory
2
Research and Development of Products
3
Food Fundamentals
2
General Chemistry
3
Human Physiology
3
Therapeutic Nutrition
2
Therapeutic Nutrition Lab
1
Public Health Nutrition
2
Nutritional Assessment
2
Quantity Food Management
2
Quantity Food Management Lab
1
Biochemistry
4
Special Topics in Food Processing
2
Introduction to Food Nanotechnology
2
Statistical Methods and Data Analysis
3
Enterprise Internship
3
Risk Assessment and Management for Food
2
Food Channel Management and Marketing Strategy
3
Specific diet pattern
2
Food Business Management
2
Basic Hazard Analysis and Critical Control Point (HACCP) Training
2
English for Agriculture
1
Special Lectures on Food Biotechnology
2
Application of Bioinformatics
2
Foundational Toxicology
2
Data Analysis in Practice
2
Research Techniques in Food Science A~E
1
Seminar (I) A~E
2
Seminar (II) A~E
2
Specific Lecture on Food Science and Biotechnology
0
High Intermediate English-Listening Comprehension
0
High Intermediate English -Reading
0
Protein Chemistry
3
Application and Treatment of Food Waste
2
Cereal Science and Technology
3
Special topic in Biochemistry
2
Bioactivity and chemistry of herbs
2
Functional Food
2
Biosensor: Principles and Applications
2
Bio-Nanotechnology
2
Introduction of vitamins in one carbon metabolism
2
Special topics in one carbon metabolism
2
Gastrointestinal Mucosal immunophysiology
2
Minimum credits required for graduation:132