Department of Food and Health Science

Introduction

The Department of Food and Health Science was established in 1988 with a five-year junior college program. In 2001, 2004 and 2008 the department gained the first-rate recognition thrice from MOE for the excellent performance. Now, the department offers a four-year college program for the Day and Night Division.

The aims of the department are to cultivate specialists in nutritional assessment, functional food development. food sanitary inspection and analysis etc. We cooperate with several food industries, hospitals, units of public health bureau, and research centers, which provide practical training environment and opportunities. Students can thus develop the second expertise and make themselves more competent in the fast changing marketplace.

The department has a variety of teaching laboratories for research and teaching. Each Lab is well-equipped with sophisticated analytical instruments. In addition, we set up a simulator to help students get professional licenses on
“Food Technical Specialist ”, “Food inspection & Analysis ”, “Chinese Cuisine Cookery ” and “Food Baking ”.

* Department & Division Features
Prepare students for three job markets- “health care production and procedure management”, “health care marketing and planning services”, and “health care research and education promoting”. The curriculum emphasizes the integration and application of technology and humanities in order to boost students’ job competitiveness. Arrange for students to food, health care-related industries, medical institutions, health agencies and research institutions for apprenticeship.

E-mail: yau@ems.cku.edu.tw


Courses 

Courses for the Four-year College Program

Required Courses

Food processing Experiment of Food Processing
Food Microbiology Norman Nutrition
Biochemistry Biochemistry Experiment
Food Analysis Experiment of Food Analysis
Food Chemistry  
Physiology General Chemistry
Experimental of General Chemistry Microbiology
Marketing Management Experiment of Microbiology
Organic Chemistry Experiment of Organic Chemistry
Food Preparation Experiment of Food Microbiology
Food Preparation Practice Experiment of Normal Nutrition
Food Sanitation and Safety Food Sanitation and Safety & Experiment
Analytical Chemistry Experiment of Analytical Chemistry
Introduction to Health Foods  
Quantity Food Production Planning and Management Quantity Food Production Planning and Management & Practice
Baking Baking & Practice
Seminar  

 

Selective Courses

Introduction to Food  
Meal Planning Practice Experiment of Therapeutic Nutrition
Contaminants of Food Customer Relationship Management
Distribution Management Biostatistics
Data Analysis and Application in Statistics Organic Analysis in Food Science
Instrument Analysis Marine Food Science
Food Chemistry Food Biotechnology
Bioresearch and Utilization Examination of Extrinsic Substances in Food
Experiment of Sensory Evaluation Food Safety System
Dietary Weight Control and Practice Chinese Herb Cooking for Health
Application of Food Sanitation Laws Genetic Modified Food
Food Additives Management of Food Plant
Meal Planning Practice Experiment of therapeutic nutrition
Contaminants of Food Customer relationship management
Distribution management Biostatistics
Data analysis and apply in statistic Organic Analysis in Food Science
Instrument Analysis Bioresource and Utilization
Examination of Extrinsic Substances in Food Experiment of Sensory Evaluation
Food safety system Dietary Weight Control and Practice
Chinese Herb Cooking For Health Application of Food sanitation laws
Genetic Modified Food Food additives
Management of food plant  

Faculty

Name

Position

Background

Specialty

Cheng-Jung Tsai

 

Associate Professor
Chair

Ph. D., National Taiwan Ocean University

Food Analysis
Food enzyme
Oil chemistry

Shin-Jung Lin

Associate Professor

Ph. D., National Taiwan Ocean University

Food Science and Technology
Marine Toxins

Yu -Ping Sun

Associate Professor

Ph. D., National Taiwan University

food microbiology

fermentology

Chuan-Yi Yeh

 

Assistant Professor

M.A., National ChungHsing University

Food Safety
Food Management 

Pao-Hua Yeh

 

Assistant Professor

M.A., University of Missouri-Columbia (USA)

Public Nutrition
Food Processing
Diet Plan

Shu-Hui Hu

 

Lecturer

M.A., Chinese Culture University

 

Quantity food management
Bakery
Food Principles and Preparation
Menu Design

Lan-Hsin Chin

 

Lecturer

M.A., Fu Jen Catholic University

Exercise and Human
Nutrition

Wang-Ci Tong

Administrative Assistant

B.S., Fo Guang University

Clerical work