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CURRICULUM

Four-Year ProgramGeneral Requirments 

( BACHELOR PROGRAMS TAUGHT IN CHINESE )
Year Course No. Course Credits
1st 2nd
1st B3201H61 Chinese 3 3
1st B3201411 Foreign Language 3 3
4th B3204135 Chinese History 2 2
2nd B3202139 Chinese Constitution 2 2
1st B3201M97 Calculus 3 3
1st B3201L66 General Physics 2 2
1st B3201L67 General Physics(Lab) 0 0
1st B3201L62 General Biology 2 2
1st B3201L63 General Biology(Lab) 0 0
1st B3201L60 General Chemistry 3 3
1st B3201L61 General Chemistry (Lab) 0 0
1st B3201295 Introductory Fishery Science 2 -
1st B3201171 Analytical Chemistry 2 2
1st B3201172 Analytical Chemistry(Lab) 0 0
1st B3202A32 Food Technology(I) - 3
2nd B3202A32 Food Technology(II) 3 -
2nd B3202601 Organic Chemistry 3 3
2nd B3202602 Organic Chemistry(Lab) 0 0
2nd B3202L68 Microbiology(General Microbiology) 3 3
2nd B3202L69 Microbiology(Lab) 1 -
3rd B3203A29 Food Technology(Lab) 0 2
2nd B3202448 Biochemistry(Lab) 0 1
2nd B3202A17 Fundamental Food Engineering - 3
2nd B3202451 Biochemistry (I) - 3
3rd B3203A25 Food Chemistry (I) 3 -
3rd B3203A22 Food Analysis (I) 2 -
3rd B3203A54 Microbiology of Food - 3
2nd B3202J40 Biostatistics 3 -
3rd B3203452 Biochemistry 3 -
3rd B3203U79 Nutrition (I) - 3
4th B3204277 Fishery Chemistry 2 -
4th   Seminar - 1

Non-Requirements (Electives)

Year Course No.

Course

Credits
1st 2nd
1st B3201992 Computer 2 2
1st B3201286 Fishery Raw Materials 2 -
1st   Second Foreign Language 2 2
2nd B3202J40 Statistics - 3
2nd B3202A33 Food Packing - 2
3rd B3203M85 Microbiology(Lab)(2) - 1
3rd B3203U07 Genetics 3 -
3rd B3203897 Quality Control 2 -
3rd B3203A39 Refrigeration Machinery 2 2
3rd B3203A38 Frozen Foods Technology 2 2
3rd B3203J51 Cell Biology 3 3
3rd B3203E53 Lipid Chemistry 3 -
3rd B3203449 Biochemistry(Lab)(2) 1 -
3rd B3203A30 Foods Technology(Lab)(2) 2 -
3rd B3203A26 Food Chemistry(2) - 2
3rd B3203R70 Instrumental Analysis 2 2
3rd B3203815 Lipid Processing - 2
3rd B3203V50 Canning Technology - 2
4th B3204A23 Food Analysis(2) - 2
4th B3204A60 Food Sanitation 3 -
1st B3201830 Physical Chemistry 3 3
3rd B3203A52 Fermentation - 3
3rd B3203I34 Special topics in food 1 1
4th B3203446 Biochemistry(3) - 3
4th B3204A61 Introductory Food Machinery 2 -
4th   Scientific Writing 1 -
4th B3204N70 Vegetable and meat Processing 2 2
4th B3204A18 Food Engineering 3 3
4th B3204A48 Food Additives 2 -
4th B3204U93 Enviromental Chemistry 2 -
4th   Food Processing Plant Design 2 -
4th   Plant Management - 2
4th B3204277 Fishery Chemistry(2) - 2
4th   Functional Properties of Food Components - 2
4th B3204J25 Thesis - 2
4th B3204A70 Microbiology of foods(Lab) 2 -
4th   Nutrition(Lab)(2) 2 -

 

Graduate Program Master Degree

Requirements

  Year   Course No.   Course Credits
1st 2nd
1st M3201I48 Seminar 1 1
2nd M3202I48 Seminar 1 1
2nd M3202J25 Thesis 3 3

Non-Requirenents (Electives)

Year Course No. Course Credits
1st 2nd
1st M3201293 Fishery Microbiology 3 -
1st M3201V43 Carbohydrate Chemistry - 3
1st M3201K41 Protein Chemistry 3 -
1st M3201U81 Nutritional Metabolism 3 -
1st M3201R61 Enzyme Chemistry 3 -
1st M3201B49 Nucleic Acid Chemistry - 3
1st M3201A44 Food Flavor Chemistry - 3
1st M3201916 Toxicology(1)(2) 3 3
1st   Advanced Microbiology 3 -
1st M3201M59 Bioactive Organic Chemistry(1)(2) 3 3
1st M3201M37 Process Control 3 -
1st M3201U81 Nutrition and Diseases 3 -
1st M3201E19 Food and Behavior 3 -
1st M3201466 Bioresource Chemistry - 3
1st M3201A55 Sensory Evaluation - 3
1st M3201A45 Foodborne Bacterial Pathology - 3
1st B3201C26 Marine Biochemistry 3 3
1st M3201E54 Lipid Biochemistry - 3
1st   Design in Product Development - 2
1st M3201M80 Microbial Genetic - 3
1st   Food Colloid 2 -
1st M3201F55 Advanced Marine Biochemistry - -
1st M3201F9E Advanced Food Freezing - -
1st   Advanced Marine Food Technology - -
1st   Chemistry of Natural Products(I) (II) - -
1st M3201R79 Food Waste Management - -
1st M3201A63 Heat Transfer in Food Processing - -
1st   Food Process Design - -


Graduate program Doctoral's Degree

Requirments

Year Course No. Course Credits
1st 2nd
1st   Seminar ( TAUGHT IN FULL ENGLISH ) 1 1
2nd   Seminar ( TAUGHT IN FULL ENGLISH ) 1 1
3rd   Thesis 6 6

Non-Requirment (Electives)

Year Course No. Course Credits
1st 2nd
1st   Food Proteins 2 -
1st D3201197 Nutritional Physislolgy 3 -
1st   Food biotechnology 2 -
1st D3201A28 Food Dehydration 3 -
1st D3201M81 Microbial Physiology - 3
1st   Enzyme Engineering 3 -
1st   Advanced Fish Physiology 2 -
1st   Advanced Marine Microbiology - 3
1st   Advanced Frozen Food Technology - 2
1st D3201D45 Polysaccharides of Seaweeds - 3
1st   Biostatistics 2 -
1st D3201620 Muscle Biochemistry 2 -
1st   Cell Molecular Biology - 3