Capabilities \ Core Courses	A. Capable of careful observations, logical thinking and deduction skills and making objective judgments. B. Understanding the basic and advanced topics in food chemistry. C. Understanding the basic and advanced aspects of food microbiology and food safety. D. Understanding the basic and advanced aspects of food processing and food engineering. E. Understanding the basic and advanced aspects of health and nutrition. F. Capable of induction and deduction from literatures. G. Capable of independent thinking and problem-solving in the specialized field. H. Capable of integrating and presenting different knowledge from food science and related fields.
	[A]	[B]	[C]	[D]	[E]	[F]	[G]	[H]
Thesis (Ph.D.)	◎					◎	◎	◎
Seminar	◎					◎	◎	◎
Research Training (Ⅰ)	◎					◎	◎	◎
Research Training (Ⅱ)	◎					◎	◎	◎
Research Training (Ⅲ)	◎					◎	◎	◎
Research Training (Ⅳ)	◎					◎	◎	◎
Special Topics on Functional Food	◎			◎	◎	◎
Special Topics on Food Polysaccharides	◎	◎				◎
Special Topics in Food and Disease Prevention	◎				◎	◎
Practice of Teaching Food Science and Technology	◎					◎	◎	◎
Capabilities \ Core Courses	A. Capable of careful observations, logical thinking and deduction skills and making objective judgments. B. Understanding the basic and advanced topics in food chemistry. C. Understanding the basic and advanced aspects of food microbiology and food safety. D. Understanding the basic and advanced aspects of food processing and food engineering. E. Understanding the basic and advanced aspects of health and nutrition. F. Capable of induction and deduction from literatures. G. Capable of independent thinking and problem-solving in the specialized field. H. Capable of integrating and presenting different knowledge from food science and related fields.
	[A]	[B]	[C]	[D]	[E]	[F]	[G]	[H]
Special Topics in Food Science and Technology	◎	◎	◎	◎		◎	◎	◎
Core Capabilities	A Capable of careful observations, logical thinking and deduction skills and making objective judgments.	B Understanding the basic and advanced topics in food chemistry.	C Understanding the basic and advanced aspects of food microbiology and food safety.	D Understanding the basic and advanced aspects of food processing and food engineering.	E Understanding the basic and advanced aspects of health and nutrition.	F Capable of induction and deduction from literatures.	G Capable of independent thinking and problem-solving in the specialized field.	H Capable of integrating and presenting different knowledge from food science and related fields.
Number of Core Courses （Number of All Courses: 11）	11	2	1	2	2	11	8	8