1. Department overview
Our department provides an overview of essential concepts of the scientific principles of food science with applications to both the theoretical and practical needs of food science professionals.
2. Departmental aims
For the undergraduate program of our department:
Train students to be fully capable in the field of food science including food processing, analytical techniques, quality control, and research. We also train students to be aware of all the professional knowledge of functional foods, novel technologies, bio-resources and computer relative technologies so they stay current with the updated academic world.
For the graduate program of our department:
Train graduate students to be highly capable in independent thinking, research planning and techniques, and creating novel ideas, as well as
organizing all the relevant food science theories and practices.