This department was founded in 1986 and is one of the earliest departments established in the school. It was originally named Food Engineering Department and was renamed as Food Science Department in 1993. A master's degree program in Food Science was established in the 100 academic year. This department is based on the actual situation of running schools and social needs, as well as the purpose of its establishment. At the same time, it refers to the educational goals, basic literacy and core abilities set by the school and college. It formulates the educational goals and core abilities of the department, and plans and designs courses accordingly. Make educational objectives, core competencies and courses correspond to each other.
The educational objectives of this department are as follows:
Bachelor's degree
(1) Train the investigation ability of applicable raw materials and biological resources.
(2) Cultivate food science-related technologies.
(3) Develop professional knowledge of food business managers.
(4) Develop diverse and continuous learning enthusiasm, correct work ethics and sense of responsibility.
Master class
(1) Strengthen advanced professional knowledge related to food science.
(2) Cultivate innovative thinking, logical analysis and independent research capabilities.
(3) Training leadership skills in communication, coordination and integration.
(4) Strengthen and develop language expression skills and expand international horizons.
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Department of Food Science |
Polytechnic |
National Quemoy University |
| Position |
One step at a time, build a solid dream |
Theoretical research, practical application, noble moral character, international perspective |
An exquisite university that combines the advantages of both sides of the Taiwan Strait and southern Fujian |
| Educational goals |
1.Train the investigation ability of applicable raw materials and biological resources.
2.Cultivate food science-related technologies.
3.Develop professional knowledge of food business managers.
4.Develop diverse and continuous learning enthusiasm, correct work ethics and sense of responsibility. |
1.Cultivate mid-level and high-level engineering technology professionals.
2.Provide regional on-the-job training channels.
3.Engaged in forward-looking science and engineering technology research.
4.Promote regional economic development and construction. |
Cultivate international professional talents with balanced development of five educations and both theory and practice |
| Core competencies |
1. Basics of investigation and application of food-related available biological resources.
2.Production and research and development capabilities in food chemistry, food processing, food microbiology and other related industries.
3.Food hygiene and safety management and inspection and analysis capabilities.
4.Food analysis and inspection and microbiological technology inspection capabilities
5.Food professional integration capabilities |
1.Equip students with basic theory and problem-solving abilities
2.To enable students to have the ability of observation, logical thinking and deduction, and objective judgment
3.To enable students to understand the impact and responsibility of technology on society and humanities
4.To equip students with good logic and teamwork skills
5.Cultivate students' international perspective, understand the rapid changes in science and technology, and accept challenges at any time |
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This department also cooperates with the development of the food industry and responds to modern people's demands for health care and nutrition, food hygiene and safety, and biotechnology, so as to cultivate technical talents for the food industry. The department has established four characteristic laboratories - food engineering laboratory, chemistry laboratory, instrument analysis laboratory and microbiology laboratory to coordinate the development of knowledge and enhance R&D technology. The four characteristic laboratories are the focus of development and are integrated into a practical Biotechnology-oriented technology. This department has also established a Food Inspection Service Center. Its purpose is to serve the society with knowledge, and at the same time gain teaching and research benefits from the service process and experience, so that knowledge can continue to be exchanged between the school and society. |
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