- Alumni Service
The Department of Food Science provided food science field and biotechnology field. Dr. Shann-Tzong Jiang, Dr. Shi-Yen Shiau are chair professors who in charge of agriculture in the Ministry of Education. A number of teachers have outstanding research results and received the awards from the National Science Council. Housing over 25 faculty members teach and conduct a wide range of research and extension projects. In the foreseeable feature the department will be able to provide an exceptional environment for study and research, especially in the fields of food science and biotechnology. The department can cover the field of development, such as food science, food processing, food nutrition, food engineering and biotechnology. The department also encourages the students participate the "biotechnology course". After completed the course requirements, the students will be awarded a certificate. Otherwise, the Teacher Education Centre established teacher training course for cultivating primary and secondary school teachers, which provide 2 or 3 places are available for Food Science’s students to apply per each year. Therefore, the students who are studying in this department can develop moderately. We expected the graduated students which continue the research work or work in different fields; they could have a bright future.
Mission and Educational Goals
The department was established in 1957 which provided food science field and biotechnology field. We offered bachelor's degree, master's degree, master's in-service class, and doctoral degree. Emphasis in undergraduate program is on agriculture and life science and on their biological and physical underpinnings. We also introduce students to technology associated with the areas of food science and biotechnology. Graduate students focus on integrating and broadening basic food science knowledge as well as developing critical thinking and independent research skills.