History

	Established：1988
	TEL：+886-2-2437-2093 Ext. 230、231
	FAX：+886-2-2437-6209
	E-MAIL：cjtsai@ems.dyhu.edu.tw
	Location：Chiang Kai-Shek Building 中正樓

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.

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