Capabilities \ Core Courses	A. Basic Biology knowledge B. Basic Science knowledge C. Basic and applied professional knowledge in biotechnology (biology, genetics, biotechnology) D. Basic and applied professional knowledge relate to food chemistry, nutrition, processing, safety) E. Possess experimental operation skills in life sciences and the ability to use relevant instruments F. Basic mathematical operations and statistical abilities G. Possess an appropriate scientific attitude and able to solve problems using scientific methods
	[A]	[B]	[C]	[D]	[E]	[F]	[G]
CALCULUS (1)						◎
CALCULUS (2)						◎
General Chemistry (c)
General Chemistry Lab.
Organic Chemistry
Organic Chemistry Lab.
Cell Biology
Agriculture of Taiwan	◎
Microbiology
Genetics
Capabilities \ Core Courses	A. Basic Biology knowledge B. Basic Science knowledge C. Basic and applied professional knowledge in biotechnology (biology, genetics, biotechnology) D. Basic and applied professional knowledge relate to food chemistry, nutrition, processing, safety) E. Possess experimental operation skills in life sciences and the ability to use relevant instruments F. Basic mathematical operations and statistical abilities G. Possess an appropriate scientific attitude and able to solve problems using scientific methods
	[A]	[B]	[C]	[D]	[E]	[F]	[G]
Statistics (1)						◎
Introduction to Biotechnology			◎
The Microbiome Universe
Seminar(Ⅰ)
Special Research(Ⅰ)
Seminar(Ⅱ)
Special Research(Ⅱ)
Metabolic Biochemistry
Stem Cell and Germ Cell Molecular Biology
Cell Technology: From Basic Research to Clinical/ Industrial Application
Capabilities \ Core Courses	A. Basic Biology knowledge B. Basic Science knowledge C. Basic and applied professional knowledge in biotechnology (biology, genetics, biotechnology) D. Basic and applied professional knowledge relate to food chemistry, nutrition, processing, safety) E. Possess experimental operation skills in life sciences and the ability to use relevant instruments F. Basic mathematical operations and statistical abilities G. Possess an appropriate scientific attitude and able to solve problems using scientific methods
	[A]	[B]	[C]	[D]	[E]	[F]	[G]
Mitochondrial Biology: from Physiology to Pathology
Nutrition in Life Span
The Principals for Foods
Introduction to Food Processing
Food Products Manufacturing
Food Chemistry
Immunological Techniques :antibody Tools
Advanced Animal Biotechnology
General Biology (b)(1)
General Biology (b)(2)
Capabilities \ Core Courses	A. Basic Biology knowledge B. Basic Science knowledge C. Basic and applied professional knowledge in biotechnology (biology, genetics, biotechnology) D. Basic and applied professional knowledge relate to food chemistry, nutrition, processing, safety) E. Possess experimental operation skills in life sciences and the ability to use relevant instruments F. Basic mathematical operations and statistical abilities G. Possess an appropriate scientific attitude and able to solve problems using scientific methods
	[A]	[B]	[C]	[D]	[E]	[F]	[G]
Introduction to Nutrition and Food
Biochemistry(b) (1)
Biochemistry (b)(2)
Developmental Biology
Biotechnology Core Techniques
Molecular and Cell Biology
Molecular and Cellular Approaches for Biotechnologies
Core Capabilities	A Basic Biology knowledge	B Basic Science knowledge	C Basic and applied professional knowledge in biotechnology (biology, genetics, biotechnology)	D Basic and applied professional knowledge relate to food chemistry, nutrition, processing, safety)	E Possess experimental operation skills in life sciences and the ability to use relevant instruments	F Basic mathematical operations and statistical abilities	G Possess an appropriate scientific attitude and able to solve problems using scientific methods
Number of Core Courses （Number of All Courses: 37）	1	0	1	0	0	3	0