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.
	[A]	[B]	[C]	[D]	[E]	[F]
Thesis (M.S.)	◎					◎
Research Training (Ⅰ)	◎					◎
Research Training (Ⅱ)	◎					◎
Seminar (I)	◎					◎
Seminar (II)	◎					◎
Seminar (III)	◎					◎
Seminar (IV)	◎					◎
Special Lectures in Food Science and Technology (Ⅰ)	◎					◎
Special Lectures in Food Science and Technology (Ⅱ)	◎
Food Carbohydrates	◎	◎				◎
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.
	[A]	[B]	[C]	[D]	[E]	[F]
Food Proteins	◎	◎			◎
Molecular Nutrition:genomic, Metabolic and Health Aspects					◎	◎
Nutritional Evaluation of Food Processing	◎	◎	◎	◎	◎	◎
Research and Experimental Methods in Food Sc. and Techn. (Ⅰ)	◎	◎	◎	◎	◎	◎
Research and Experimental Methods in Food Sc. and Techn. (Ⅱ)	◎	◎	◎	◎	◎	◎
Instrumental Analysis of Food	◎	◎
Physical Properties on Foods	◎			◎		◎
Thermal Processing of Foods	◎			◎
Manufacture Practice of Food Processing	◎			◎
Literature on Starch 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.
	[A]	[B]	[C]	[D]	[E]	[F]
Microbial Fermentation Engineering	◎		◎
Clinical Nutrition and Dietary Therapy	◎				◎
Regulation of Food Safety and Sanitation	◎	◎	◎
The Elements of Scientific Research	◎					◎
Practicum in Food Analysis	◎	◎				◎
Practicum in Food Microbiology	◎		◎			◎
Practicum in Food Processing	◎			◎		◎
Applications of Mass Spectrometry on Food Science	◎	◎
Advanced Mass Spectrometry for Food Safety and Quality	◎	◎				◎
Introduction of gas chromatography couple to mass spectrometry	◎	◎
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.
	[A]	[B]	[C]	[D]	[E]	[F]
Quality Control and Accreditation for Food Testing	◎	◎
Advances in Food Microbiology	◎		◎			◎
Food Safety and Corporate Sustainability	◎		◎			◎
Nutritional Microbiomics	◎				◎	◎
Food Additives	◎	◎
Food Toxicology	◎	◎	◎		◎	◎
Principle and Application of Chinese Medicated Diet	◎	◎	◎	◎	◎
Food Plant Management	◎			◎
Nutrition in Life Span	◎				◎
The Principals for Foods	◎				◎
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.
	[A]	[B]	[C]	[D]	[E]	[F]
Biology of Laboratory Animals	◎				◎
Food Microbiology Laboratory	◎		◎			◎
Food Processing Laboratory	◎			◎		◎
Chemistry for Food and Agriculture	◎	◎
Introduction to Food Processing	◎			◎
Food Products Manufacturing	◎			◎
Food Engineering Unit Operations	◎			◎
Nutrition Therapy					◎
Food Microbiology			◎
Food Process Engineering				◎
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.
	[A]	[B]	[C]	[D]	[E]	[F]
Food Chemistry	◎	◎
Food Processing	◎			◎
Food Engineering	◎			◎
Food Microbiology	◎		◎
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.
Number of Core Courses （Number of All Courses: 54）	50	18	13	16	13	26